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Recent Posts Tagged With 'sourdough'
Baguette au Levain (sans levure commerciale)
la grignela mie Some pics from the latest baguette test batch. I'm still finalising the recipe and trying to weigh up the pros and cons of various fermentation strategies but I feel it's final...
Starting a sourdough starter - Summary of internet research
Ive been looking into various recipes and explanations of creating a starter, and i thought id put a summary here. -- Pretty well all of the recipes include a replication step like "divide in tw...
Focaccia (Sourdough)
Ready to Bake Ever since I got a new baking pan (about a month ago), I've been meaning to try my hand at focaccia. So I finally gave it a go today using sourdough starter and tipo 00 flour. The...
the new guy takes aim
Greetings! Wanted to create a blog, and give a bit of history and aspirations. I have looked over this site a few times and finally decided to join. I am 31, I have been baking for almost 2 years. I ...
Wild Onion Rye Bread (wildyeast)
Dark rye bread flavoured with onion and caraway seeds and made with wild yeast; based on a recipe by "Breadchick", one of the Bread Baking Babes (BBB) My starter is extremely active these days. I thi...
Sweet Sourdough Loaf
Well I prepared a semolina starter yesterday all ready for baking some semolina-based bread today. Unfortunately I ran out of semolina for the final mix (bought cornmeal by mistake!) so I mixed the se...
English Muffins and Pagnotta
English Muffins After seeing proth5's muffins I had to try them hoping to get the nooks and crannies. I messed up totally when I tried to convert the recipe to kg so ended up guessing. After sever...
Granary Cob
With all the panic surrounding grain and food prices, it seems a crime these days to have flour hanging around in the kitchen unused for long periods of time. Â This, I confess, is one of my guilty s...
First Post: Success!
Today I came across this site while I was searching for info on sourdough starters and recipes, and loved it! Baking is one of my favorite things to do, although I'm not very good at it yet. Â IÂ...
White Loaf au Levain
I posted a White Loaf a few days ago. I converted it from a commercial yeast loaf that I have been making for some time now. I haven't tried to ferment this recipe until today. I covered with plas...
Mike Avery's Cranberry Chocolate Loaf / 100% WW Sourdough
The Chocolate Cranberry loaf was my first 100% sourdough loaf. I won't say too much about it here, because I posted questions about it in another forum. Here is a link to that conversation. This...
Recent bakes
baguette farcie A big thanks to Eric (ehanner) for this great idea. These baguettes (baguette Monge recipe - quick to make) are filled with mountain ham, like serrano, ewe cheese and grainy mustard. T...
Whoohoo!! Wild Bread that ISN'T sour!
I did it!!! I did it!!! After weeks of angst with babying my jar of wild yeast, feeling I would never be able to bake a loaf of bread that WASN'T sour (not to mention the several times I was going to...
Kayser's baguettes "Monge"
These are the "famous" french baguettes from the Kayser bakery rue Monge in Paris. I upped the hydration level, but didn't really calculate. The recipe here is the original and I don&...
Oat Sourdough Bread
Astrid from Paulchen's Foodblog selected oat as theme for this month's Bread Baking Day. I got inspired from zorra for this recipe & the method from iban. For more information about sou...
Recent bakes -- I'm back!
I've been absent from TFL recently, as work and home have eaten up just about every waking minute, and there have been far too many waking minutes in the past couple of months. I could have stood for ...
My sourdough rye culture
Refreshed culture Hi! I'm working "night shift" this week - I use quotes since the shift starts at 1630 hours one day and ends 0800 hours the next day. More like afternoon, evening an...
The Saga of Audrey 2, the little starter that wouldn't. (Lots o' pictures)
I'm starting this blog to track the events in the life of little Audrey 2, a reluctant starter that began as a rather wet batter form and, as recommended by Mini, was transformed into a ball of st...
Blog Update
In March I demonstrated 19th century Pennsylvania German Open Hearth Cooking at a historic site near me. I mixed up a batch of my favorite sourdough the night before and brought it along to rise near ...
Really Easy Sourdough Onion Rye
Hello Folks, this is my first post on The Fresh Loaf, altough I have been reading and trying out recipes for a long time. I wanted to share a very easy recipe for Sourdough Onion Rye, which is an a...
Polish Cottage Rye & Multigrain Sourdough - Last weekend's breads
Polish Cottage Rye Polish Cottage Rye - Crumb Multigrain Sourdough Multigrain Sourdough - Crumb  Both of these are breads I've baked several times before and enjoy a lot. This weekend, I ra...
German Sourdough Rye
This was something of an unusual weekend in bread-baking for me in that I made two recipes that were fairly experimental. I just posted my experience with this week's sandwich bread, a 100% spro...
Comparing Sourdough Fermentation Strategies
I thought it would be interesting to compare four different approaches to sourdough fermentation. I've baked four test loaves, each with 500 grams total flour (using a 50/50 blend of Heartland Mil...
Fleishman's Instant Dry Yeast in Homemade Sourdough Bread
The following are the ingredients that are used in my recipe for 1 batch (3 loaves) of homemade sourdough bread: 6 cups bread flour1/3 cup sugar1 ½ cups warm starter1 cup warm water1/2 cup vegetable ...
failed wild yeast dough rescued to make great chapatis
A few mornings ago, I imagined that my wild yeast starter was all ready to make bread. I announced I would make focaccia with it to go with that evening's dinner of puy lentils and sausage. Si...
San Francisco Sourdough from "Crust & Crumb"
SF SD with WW from C&C SF SD with WW from C&C - crumb Having been raised on San Francisco Sourdough, if for no other reason, I prefer sourdough bread that is ... well ... sour. Â Peter Reinh...