sourdough

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Latest blogosphere posts tagged “sourdough”

 

• Of No-Knead Bread and Unmitigated Disaster

  
  Eat The Roses — Authority: 95
  Today I will tell you a story with a moral. Or perhaps even a few of those (morals).  And no pictures.  And no recipe.  No, not today.  You’ll see (or not see, as it may be) in a minute.  But, you do get a moral, which is something I tend to like in my stories – hope you do too. … Once upon a time, so it ...
  1 week ago

• Sourdoughhome 100% whole wheat sourdough recipe?

  
  The Fresh Loaf — Authority: 135
  Does anyone have the 100% whole wheat sourdough recipe from sourdoughhome.com (in weight) written down? I planned on making the bread today and the site is on strike for SOPA :-O If anyone has a fairly simple by weight recipe for whole wheat sourdough Id be happy to try that, instead! Thank you for your help!   ...
  1 week ago

• Hotel dedicated to Sourdough bread opening in Sweden

  
  NileGuidance: A Travel Blog — Authority: 102
  If you are planning to visit Sweden in 2012 and are really into sourdough bread, you’re in luck. No, not in terms of being able to buy the amazing fermented, slightly sour grainy goodness at your leisure. Rather, a “hotel” in Sweden is offering something even better: a “room” for your sourdough. Yes, ...
  1 week ago

• Manna Organics Bread Giveaway

  
  Womens Endurance Gear — Authority: 106
  Back in December I won Haleys  ( Climb Run Lift Mom )  Manna Organics  Bread giveaway. For the prize we got to choose 4 of their delicious breads (read our review ).  Thanks to Manna Organics, one of you will have a chance to win your choice of 4 also!   What is Manna bread? It is a ...
  2 weeks ago

• Can one make a sourdough starter from freshly ground wheat?

  
  The Fresh Loaf — Authority: 135
  Please do not think me too blonde ... but am turning to you - THE EXPERTS - for my query. I have ground some fresh wheat ... can I use that homemade wheat flour as a bread starter?  If so, how?  How much wheat flour, water, salt/sugar, yeast? Thank you! 
  2 weeks ago

• sourdough pretzels

  
  The Fresh Loaf — Authority: 135
  Hi gang, I made soft pretzels today with my first sourdough starter!  Ive got the sourdough fever...I added one cup of fed starter in my pretzel recipe. Adding the starter really changed the texture to a softer, lighter interior but kept the chewy, salty deliciousness of the pretzel crust. I ladled boiling water ...
  2 weeks ago

• SFBI Miche - 1-16-2012

  
  The Fresh Loaf — Authority: 135
  After the disappointment of the San Francisco Sourdough according to Kline, et al , it was even more of a pleasure than usual to pull this San Francisco Baking Institute Miche out of my oven.   The formula was the same as that I originally posted. ( Miche from SFBI Artisan II - 2 kg ) Ive settled on a 50/50 mix ...
  2 weeks ago

• Easy Soups to Make | Frugal Cheap Soup and Meal Ideas | Winter Soups

  
  Frugal New England Kitchen — Authority: 92
  A lot people, me included, are inclined to think that soup is rather a difficult dish to make. However I’ve discovered that this isn’t the case, and that making soup can actually be really enjoyable and have a delicious result. So, I’ve come up with a few different types of soup that will appeal to many people ...
  2 weeks ago

• Whiskey Cheddar and Pear Grilled Cheese

  
  my kitchen addiction — Authority: 407
  Last week I promised you a grilled cheese sandwich… I had to delay it a few days. And, for that, I’m sorry! But, I hope it will be worth the wait! Lately I’ve been on a bit cheese kick.  I think it’s because I got my fill of sweets around the holidays.  It’s hard to believe since normally I am all about ...
  2 weeks ago

• Sad Starter & Sadder Bread

  
  The Fresh Loaf — Authority: 135
  Hi there - Ive had a sourdough starter for quite a while now and have previously made very delicious bread with a lot of great rise and oven spring. But now I cant get my starter to make decent bread for the life of me! My starter (which used to be very active) now can take almost 24 hours to double, if it ever does! ...
  2 weeks ago

• San Francisco Sourdough Bread: Was the secret worth revealing?

  
  The Fresh Loaf — Authority: 135
  San Francisco Sour Dough French Bread according to Kline, Sugihara and McCready ( The Bakers Digest , April, 1970)   In their 1970 Bakers Digest articles, Kline, Sugihara and McCready first deliniated the microbiology of San Francisco Sourdough bread. Their discovery of the special relationship between the ...
  2 weeks ago

• making my FIRST sourdough soft pretzels with my FIRST sourdough starter!...better than the original bretzeln recipe i have...

  
  The Fresh Loaf — Authority: 135
  Hi gang, I made soft pretzels today with my first sourdough starter!  Ive got the sourdough fever...I added one cup of fed starter in my pretzel recipe. Adding the starter really changed the texture to a softer, lighter interior but kept the chewy, salty deliciousness of the pretzel crust. I ladled boiling water ...
  2 weeks ago

• My Viking Feast

  
  Linda's Realm — Authority: 109
  Yesterday was the day of my Viking Yule Feast. We had a great time, and the food and drink was well received. We ended up being 15 people, some from friends the village, some from the viking group, and of course my family. Since I haven’t asked, I won’t post pictures of the people here, [...]
  2 weeks ago

• Sprouted Wheat Sourdough Boules

  
  The Fresh Loaf — Authority: 135
  Hi Everyone!  I have tried two times to make a sprouted wheat sourdough boule, and both have tasted lovely and looked amazing, but unfortunately were very very wet, despite using all my usual techniques, times and temperatures.  I can only assume that the ground sprouted wheat flour must hold more moisture and need ...
  2 weeks ago

• long stored starter in fridge?

  
  The Fresh Loaf — Authority: 135
  Has anyone stored a starter in the fridge for months without feeding it monthly? Like 6 months or more.   I just took mine out smelled great had to stir in hooch but no probelm so far.  I took a cup out and added 4 cups of flour and 3 of water.  Smells right but am wondering if anyone has refreshed after this ...
  2 weeks ago

• Stuffed Breakfast Rolls

  
  foodgawker — Authority: 149
  Sausage and Egg Stuffed Sourdough Breakfast Rolls
  2 weeks ago

• Make a Stiff Dough levain from a liquid levain

  
  The Fresh Loaf — Authority: 135
  Hi from Johannesburg South Africa! Just love this site. I would like to make a Stiff Dough Levain using a portion of my Rye Liquid Levain (100% Hydration.) My month old Liquid Levain is a dream performer after 5 previous failed attempts. (All others developed like steroid bunnies for 3 days and then died after 4 ...
  2 weeks ago

• Kanazawa Miche

  
  The Fresh Loaf — Authority: 135
  A 100% sourdough leavened miche, right out of the oven.  This is my second crack at this recipe and used my local sourdough culture (Kanazawa, Japan) from start to finish.  It has a nice nutty taste up front and a smooth acidic finish to it.      
  2 weeks ago

• 100% Light Wheat Sourdough Recipe?

  
  The Fresh Loaf — Authority: 135
  Hello, I have been searching for a recipe to make 100% light wheat flour sourdough loaf. I have found rough recipes for light and wholemeal flour sourdough but I would like to find a good recipe for 100% light wheat flour sourdough so that I get the right proportion of ingredients/hydration. This will be my first ...
  2 weeks ago

• Starter and gluten chemistry

  
  The Fresh Loaf — Authority: 135
  Im having an interesting issue with my starter, or perhaps my bread. If I use starter for high hydration breads (70-80%) that are just KA bread flour, water, salt, and my homegrown sourdough, especially if I retard them, I seem to have a gloopy mess sometimes. Usually I can hand-knead my breads for a while ...
  2 weeks ago

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