Spelt Flour Sourdough

I felt like I had been neglecting my sourdough starter in the back of the fridge so I decided to feed it over a few days and then use it for some bread. I had been missing that good sour twang in my recent loaves and this one gave me what the other loaves had…

Seeded Spent Grain Bread

I wanted to make a hearty bread for sandwiches and toast so I dug through my pantry and found as many seeds and nuts as I could find and threw them all into this bread! The addition of some spent grain flour gives it that extra boost of whole grain flavor too. Schedule: I based…

Pumpkin + Pecan Bread

Here in New Mexico it feels like it went straight from ‘heat of the Summer’ to ‘middle of Fall’ overnight. In addition to roasting green chile and hot air balloons, the Fall always makes me think of pumpkins. I had a little bit of pumpkin puree left over and decided to put some, along with…

Spent Grain Standard Bread

It’s finally cooling off enough to the point where I feel comfortable running the oven for a couple hours. I’ve been craving some home made bread and figured I’d jump back in with some spent grain bread. I love the flavors and aromas the spent grain gives to the bread. I’ve mentioned it before, but…

Spelt + Rye Standard Bread

I really love how adding a little bit of rye flour to a loaf can give it an extreme boost of complexity. In this loaf I added some spelt flour as well. Schedule: I based this loaf off of my bakers yeast schedule. Ingredients: Dough 420g bread flour 50g spelt flour 30g rye flour 390g…

Black Rice Flour Standard Bread

Summer struck Northern New Mexico with some wicked temperatures and living in a house with no A/C means severely limiting oven usage. After a couple month hiatus from baking, monsoons have started up again and temperatures mellow at in the late afternoon. My first loaf back is an experiment using some black rice flour to…

Spelt Flour + Rye Sourdough

The perfect sourdough recipe has been my goal for a few years. Between battling with varying ambient temperatures, trying to find a culture that ferments consistently and getting my schedule dialed in, there’s a lot to take into account. I’m getting pretty close with this spelt and rye flour recipe though! Schedule: I based this…

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….

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…

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…