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Natural Leavening - A source for live cultures for making Kefir.

What kind of Natural Leavening is best? How do I start my Dry Natural Leaven Starter? How do I refresh Natural Leaven?

Sage Oatcakes: Sweet, Savory and Perfect with Tea – LearningHerbs

Sage Oatcakes: Sweet, Savory and Perfect with Tea

These delicious oatcakes combine the rich aromatics of sage with the chewiness of oats.

Pretzel Hamburger Buns: Replace your regular burger buns with these chewy, soft, warm pretzel rolls,

Pretzel Hamburger Buns

Pretzel Hamburger Buns: Replace your regular burger buns with these chewy, soft, warm pretzel rolls. We LOVE pretzel buns.

Easy Dinner Roll Recipe

Dinner Roll Recipe Vintage 1950's Quicker'N Scat Rolls

Quick easy dinner roll recipe from the a fluffy and soft from scratch dinner roll just like Grandma used to make.

This recipe, adapted from the Irish cookbook author Rachel Allen, is delicious freshly baked, but it is best toasted the next day. (Photo: Danny Ghitis for The New York Times)

Irish Brown Soda Bread

NYT Cooking: When baking soda was introduced in the early century, Irish home cooks adopted the…

Cold fermentation releases flavors The secret to the flavor of this bread apparently lies in its long, cold fermentation, which releases flavors trapped in the flour... Reinhart explains this process at length and with great enthusiasm in his book, but I'll keep this post as brief as possible. It's good, that's all I can say.

Until recently I was not a bread baker.

One of the favorite family breads seems to be ciabatta, and this sourdough version is clearly preferred (wolfed down) by my kids for its flavor. I've achieved a little better crust and crumb with yeasted versions, particularly the one in Maggie Glezer's "Artisan Baking", but the sourdough flavor is hard to beat, especially with salty grilled left over meats in sandwiches. The recipe is loosely based on the BBA (Reinhart) "Poolish Ciabatta",

One of the favorite family breads seems to be ciabatta, and this sourdough version is clearly preferred (wolfed down) by my kids for its flavor. I've achieved a little better crust and crumb with yeasted versions, particularly the one in Maggie Glezer's "Artisan Baking", but the sourdough flavor is hard to beat, especially with salty grilled left over meats in sandwiches. The recipe is loosely based on the BBA (Reinhart) "Poolish Ciabatta",

The Braumeister's Wife: Himalayan Salt, Olives, Rosemary, and Garlic Sourdough

Himalayan Salt, Olives, Rosemary, and Garlic Sourdough

The Braumeister's Wife: Himalayan Salt, Olives, Rosemary, and Garlic Sourdough

Easy Soft Sourdough Bread Recipe - this turned out awesome! It was easy to make and tastes great.

Are you ready to bake some sourdough bread? One of the questions I get most frequently is how to have a soft loaf bread. Many sourdough ba.

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