I think that most people who follow my site will agree that I really like making breads above all other things. I can't seem to help it. There is no other baked good that requires as much nurturing and understanding as a loaf of bread. It is unique in the fact that it really is … [Read more...]
Country Sourdough Boule with Chocolate
I'll be honest, this bread turned out pretty amazing on the first try, which rarely happens when I am creating a brand new recipe, but I guess we all get lucky sometimes. The only thing I really changed from my first attempt was to add a little more chocolate. I only put about 4 … [Read more...]
Creating your own Levain
I think breads that are leavened with a wild yeast have a much more complex flavor profile than breads that just use commercial yeast. You also get a bread that is entirely unique to you. This is because a levain that is from my home will be different than the one in yours, … [Read more...]
Whole Wheat and Raisin Batard
I really love playing with my favorite sourdough recipe. I have tried all different types of flour from spelt to oat, but this version made with freshly ground whole wheat flour is my new favorite (although I am sure I am not done playing with it yet). It is about one part whole … [Read more...]
Raisin Walnut Levain with Spelt
This bread has a thick chewy crust with a silky interior crumb. I really like the spelt flour, because it adds a nuttiness to the finished loaf and compliments the walnuts and raisins nicely. Sometimes this loaf rises really slowly, especially if your levain isn't quite as … [Read more...]
Country Wheat Hearth Bread
This past weekend I was fortunate enough to stumble across a local store that grinds their own wheat flour. The sign above the flour said "yes, it really does taste better", and I couldn't agree more. I am not a huge fan of whole wheat flour, because most time I find it to be a … [Read more...]
Rustic French Bread made with Levain
This is my mainstay bread. It is always in my freezer ready for an impromptu dinner party or just an accompaniment to Wednesday night's pasta dinner. I just pull it out of the freezer and place it in a 350 degree oven for 10 minutes with the foil on, then remove the foil and … [Read more...]
Raisin Rye Sourdough Bread
This past weekend I was dreaming of a bread that I had at a local restaurant a while back. It was a hearty sandwich bread studded with raisins with a hint of cinnamon in the background. I had it as toast with my breakfast, and it held up really well to a thick layer of butter and … [Read more...]