6 Grain Sourdough

I really enjoy using several different flours and grains in a bread to really give it some depth and complexity. With this bread I used six different grains and flours I had in my pantry to come up with a really tasty sourdough. Schedule: I based this loaf off of my sourdough schedule. Since this…

Overnight Loaves w/ Whole Wheat

Some friends are doing a big pre-holiday dark beer sharing party and I wanted to bring some bread to help keep everyone sitting upright throughout the night. There wasn’t much notice about the party so I used the overnight baking schedule to whip up these flavorful loaves. Schedule: I based this loaf off of my…

Green Chile Cheese Bread

The second loaf in my holiday baking spree is a staple in New Mexico… Green Chile Cheese bread! I’m still working on perfecting this recipe and I think I’m getting really close. I think the key to good coverage of cheese and chile on the top of the bread is to use sliced cheese instead…

Garlic + Rosemary Bread

The third loaf in my holiday baking spree was inspired by focaccia with some garlic chunks and rosemary added to this one. The smell was off the charts good. I probably could have used a little bit more garlic and rosemary but it was a good first try. Schedule: I based this loaf off of…

Sourdough Culture Comparison

I started a new sourdough culture using wild yeast and bacteria from a naturally fermented apple cider. In this experiment I made two identical loaves of bread with the only difference being the sourdough culture each one got. The new wild apple cider culture was only about a week old at the time of this…

Base Sourdough Culture Loaf

I did a side-by-side experiment with my existing sourdough culture (this loaf) and a newly created starter based on a wild cider culture. The actual experiment will be in a separate post, whereas this one simply outlines the results of this culture’s fermentation. Schedule: I based this loaf off of my sourdough schedule. This sourdough…

Wild Apple Cider Yeast Sourdough

A couple years ago I fermented a wild apple cider using only the yeast and bacteria that were naturally on the apples. The cider had a really nice funkiness to it, very similar to French and Spanish ciders. I kept a jar of the yeast and bacteria after I bottled the cider and it had…

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…

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…