The bread of the month for November for the Artisan Bread Bakers was Pain au Romarin, affectionately known as Sourdough Rosemary Bread. I made these loaves last month, but I waited until December to post about them. A search of Romarin returns some interesting results on Google. You can hunt for international trademarks on the Romarin database or perhaps you might like camping at
Making Panzanella is a simple way to use up stale bread. Also known as Tuscan Bread Salad, Panzanella is made with garden vegetables and day old bread. I’ve had it on my list to make for years, but never got around to it until now. I sampled this bread salad while I was in Tuscany and really enjoyed it. So of course I
I set out to make the sourdough sandwich bread that was featured in the Artisan Bread Bakers Facebook group. One of the bakers shared her recipe for a kid-friendly sourdough with a soft crust. This sounded like a wonderful recipe so I decided to make it immediately. Somewhere along the way, I got the inspiration to try this formula using three different types of flours.
Today is traditionally known as April Fool’s Day, but more importantly (to bread bakers at least), it’s National Sourdough Bread Day. National Sourdough Bread Day is a great way to celebrate breads made with ‘wild yeast’. Although most people associate sourdough with the ‘sour’ breads made in San Francisco, sourdough bread doesn’t have to be sour – unless of course, you want it to be.
Flexible, fermented, and fun! That’s how I would describe these Spelt Sourdough Loaves with Popped Amaranth and Potato. They are flexible due to the timing as well as the ingredients. I started the process Thursday night, but didn’t finish the bread until Sunday afternoon. In addition, I was able to easily adapt the ingredients and the method to suit my schedule and taste. It’s fermented
My monthly Dinner for 8 group got together this past weekend and of course, my contribution was bread. I asked the hostess what type of bread she wanted me to bring, and she said “anything with cheese in it.” When she said cheese, I knew exactly what I wanted to make. I had seen some Bloomin’ Onion Bread a few weeks ago and thought it
This is the third part in my series on drying and restarting a sourdough starter. The first part was learning how to dry a sourdough starter. The second part focused on reactivating a dried starter. This post focuses on baking classic sourdough bread in a cloche using the reactivated starter. I decided to test my reactivated starter by making a classic sourdough bread. I had
I decided to focus on sourdough this month and so did the Mellow Bakers. The first bread on the list for December is a Sourdough Seed Bread. This is a naturally leavened bread. It is made with a liquid levain, and a flaxseed soaker. The flax seeds provide taste, color and nutrition and toasted sunflower and sesame seeds provide a nutty flavor. I used my
One of the breads in the lineup for the Mellow Bakers this month is this Golden Raisin Bread. I made this bread first because I had just refreshed my sourdough starter and needed to use it. I had been neglecting my starter so it was time to refresh it or lose it. One of my goals this year is to include more wild yeast in
Vermont Sourdough is one of the breads the Mellow Bakers’ group is baking in June. This particular bread is made daily at King Arthur Flour and I can see why. King Arthur Flour is in Vermont and since sourdough cultures pick up microorganisms from the surrounding area, Mr. Hamelman decided to call this bread Vermont Sourdough. Sounds reasonable to me. So, since my culture has