Oregano Flatbread (with bonus cinnamon sugar version)

16 08 2010

Cinnamon Sugar Flatbread

Cinnamon Sugar Flatbread

I’ve got a flatbread this week, somewhere in between a pita and a flour tortilla. The oregano is a really good addition, and though you can add it into the dough instead of just on the surface like I do here, I found you get plenty of flavor from having it on the surface, and I like the way it makes them look. These cool and soften well if you cover them with a towel, but they’re also really good hot off the pan. In fact while I was making them I stole one to make myself a quick little dinner, a chicken breast, the flatbread and some pesto!

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Sourdough Wheat Panmarino

9 08 2010

Sourdough Panmarino

Sliced Panmarino

I’ve made panmarino before using Peter Reinhart’s recipe from Bread Baker’s Apprentice, this time I kept the concept the same and used my own recipe. I’m submitting some breads to the LA County fair this year and was looking for something interesting to make in the whole wheat category, and the panmarino seemed like a good choice. It also seemed like it would be a good bread for a hike, two birds with one stone! I should also note, I bumped the salt content up slightly for the hike, I’d suggest .4 or .5 of an ounce instead of the .6 of an ounce. It tastes good with the .6 though it may be a bit salt for some peoples’ taste, however that salt tastes yummy on a sweat inducing 7 hour hike!
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Three Ways With Rustic Sourdough

23 12 2009

Rustic Sourdough with Spelt

Rustic Sourdough With Spelt

So, it’s the holiday season and everyone is busy, with work, shopping, making holiday goodies, etc. Not much time for making some normal everyday bread, right? Wrong! This dough is a bit tricky to work with if you’re not used to wet doughs, or if you really want to get your hands into it. But leave it alone, just giving it the minimum handling and it is easy as pie. It is also pretty easy to make some minor changes to the recipe and give a whole different feel to the bread.
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Sourdough Pumpkin Cranberry Challah

25 11 2009
Sourdough Pumpkin Cranberry Challah

Sourdough Pumpkin Cranberry Challah

When I was finishing off the last of the challah I made the week before I made this one, I was trying to figure out what to do with some leftover cranberry sauce and leftover pumpkin from other things I’d made, then the idea came to me, what about a challah made with two doughs? One with pumpkin puree providing much of the hydration, and one with cranberry sauce providing much of the hydration. I thought the colors and flavors would make a really interesting combination. And, while I was at it, why not make it with my levain? Having only made challah twice before, this may have been a bit ambitious, but why not!

I decided to use the challah recipe in Bread Baker’s Apprentice as a starting point, as I liked the loaf I’d made the week beforehand. I took a look at the hydration in the recipe and calculated out how much flour and hydration I wanted in the preferment, I had to estimate here as I didn’t know what percentage of the pumpkin puree and cranberry sauce was water. The cranberry sauce definitely had a lower water content, and it also seemed to have somewhat of an inhibiting effect on the levain. I’m not sure why, but I have some ideas. It may have been the sugar and/or acidity levels of the sauce, or the lower availability of water because there was less water in the sauce. The more mundane reason, it could just be that I forgot to get the cranberry sauce to room temperature first (not to mention our house is colder than room temperature) so the cold starter and cold cranberry sauce may have just stayed cold much longer, as the cranberry dough did rise at the same speed as the pumpkin on the final rise. Read the rest of this entry »


18 09 2009

Sourdough Ciabatta

Sourdough Ciabatta

Making the Ciabatta from Bread Baker’s Apprentice has been quite the adventure. I think I’ve made it four times (recently that is) now? Before I’ve really been happy with it.

The first time was an utter disaster, I had a friend that kept talking about making ciabatta but not doing it. So I took it upon myself to give him some ready made ciabatta, just needing baking. Unfortunately, they rose far more in the fridge than I was anticipating and became very stuck to the couche, I tried to bake them at home and they turned out okay. But nothing great. Read the rest of this entry »

Sourdough is Back!

12 08 2009

Risen Phase 3 Starter

New Sourdough!

So I was starting to run low on the Anadama sandwich loaves and I needed a new loaf for my lunches. Flipping through Peter Reinhart’s Whole Grain Breads I was reminded that I wanted to try the method from said book for a sourdough starter. And since the majority of the breads in the book are adaptable to using a sourdough, even if the recipe calls for a biga, I went with the 100% Whole Wheat Sandwich Loaf. But the loaf will come a bit later, first the starter…

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Starter Food

1 04 2007

So I’ve been thinking recently that I’m going to mix up a big thing of multiple flour types, premixed, for starter feeding. Currently, my starter seems to like a mix of whole wheat and white. Since I’m lazy and don’t want to measure them individually anymore, I figure a premixed container would be good.

I think I’m going to experiment though. Keep the same basic ratio I have right now, 2:1 whole wheat to white, but add in small amounts of some other stuff. I’m thinking a little bit each of spelt, millet, teff, and kamut (what I have handy). I figure if people need balanced diets, maybe the starter does too. My hope is also that this will allow the starter to adapt more easily if I want to use alternate flours. We’ll see if it works. I need to get something to put it in first, then figure out a ratio.