Overnight 20% Spent Grain Loaf

I wanted to push the limits of what’s an acceptable amount of spent grain flour to use in a loaf of bread. I usually add about 10% but in this loaf I decided to up it to 20%. While the dough, and resulting bread, was definitely extremely dense, the taste and flavor is excellent. Schedule:…

Read More

Flaxmeal, Wheat bran w/ Oats Sourdough

I’m always searching for a great bread for toasting that’s packed with grains, wheat and fiber. While I’m not really too happy with how this bread turns out, I figured I’d post it anyway as a starting point for future experimenting. Schedule: I based this loaf off of my hybrid schedule. Since this uses a…

Read More

Sun Dried Tomato Pasta Dough

We recently got a pasta roller attachment for our KitchenAid stand mixer so I’ve been playing around with making different pasta. This attempt uses olive oil packed sun dried tomatoes that have been pureed and then combined with the rest of the ingredients. The tomatoes give it a really nice color and flavor. While this…

Read More

Purple Sweet Potato Sourdough

I get on weird kicks every now and then and currently it’s trying to make purple bread. If you asked me why, I honestly have no answer for you. Before I started baking my own bread, I’d often find myself buying potato bread due to its soft texture. This bread has that same pillowy and…

Read More

Hibiscus w/ Lemon Zest Bread

This idea started when I was thinking about making purple bread. I use hibiscus a lot when I brew beer and it gives a great bright color as well as some tartness. Without having any idea how much hibiscus to use, I took a guess and ended up using much less than I should have….

Read More

5 Flours Country Bread

I took a look at my pantry and saw several jars, bags and containers of random flour I’ve been using over the last few months and thought ‘I wonder what would happen if I put all of this into one loaf?’ This bread has a lot going on. Using bread, spelt, whole wheat, rye and…

Read More

Spelt Flour Sourdough

I’ve been trying to buy and experiment with different flours to get a better appreciation and understanding about how they affect the fermentation, rise, flavor and look of the bread. For this double batch I used some Bob’s Red Mill spelt flour as about 20% of the flour in the recipe. Schedule: I based this…

Read More

Stout Beer + Oatmeal Bread

Bread using only beer instead of water? Let’s give it a shot! This idea has been tossing itself around in my head for a while and I figured it’s finally time to give it a try. I used a sweet milk stout for all of the hydration in this bread and also threw in some…

Read More

Cinnamon Swirl Sourdough w/ Bourbon Soaked Raisins

I bought a new Pullman loaf pan and really wanted to try something delicious in it. I had been thinking about a cinnamon swirl loaf for a while and decided to give one a shot using some sourdough discard and golden raisins that had been soaked in bourbon and vanilla. The smell of this loaf…

Read More

Standard Sourdough

I have an experimentation problem. Whether it’s brewing, cooking or bread baking I rarely make the exact same recipe over and over. I’m always in the pantry looking for what new ingredient, spice or technique I can use for my next loaf of bread. It’s about time I rein myself in and go back to…

Read More