Tags » Sour Dough Breads

Sprouted Wheat Porridge Bread with New Zealand Cheddar Cheese

  If I could only eat 3 things, 1 of them would be cheese, the other bread and the third I’m not so sure. There is nothing that smells so good as bread baking with cheese oozing out of it. 713 more words

Sour Dough Breads

Rye Test Week 5--FARMER LOAF/BAUERNLAIB (Austria)

This is one of my favorites from the recipe testing group to date.  It has hints of fennel and caraway and overall just tastes great with a nice moist crumb.  55 more words

Sour Dough Breads

Durum Sprouted Whole Wheat Sourdough

I just returned from the annual Thanksgiving pilgrimage to North Carolina and needed to make some bread.  I refreshed my trusty AP starter and decided to incorporate some of my freshly milled and sprouted whole wheat flour with some Durum flour and some good old KAF Bread flour. 470 more words

Sour Dough Breads

Roasted Potato-Sweet Potato Onion SD Bread

I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily. 520 more words

Sour Dough Breads

Rye Test Week 3--Wroclaw Trencher Bread (Poland) and Weinheim Carrot Bread (Germany)

Who knew there were so many different styles of rye bread?  This is just the third week of testing and I am continued to be amazed and impressed by the recipes in the new yet to be published book on international rye breads. 159 more words

Sour Dough Breads

Sprouted Wheat Pain Au Levain (Bread Revolution)

This is my third attempt of the Pain Au Levain formula from Peter Reinhart’s new book “Bread Revolution”.

The first 2 did not come out correctly.  164 more words

Sour Dough Breads

MOUNTAIN OAT RYE (POLAND)

This is the fourth recipe I have been asked to test from the upcoming Rye Bread baking book by Stan Ginsberg.  This one was much different than the first three.  208 more words

Sour Dough Breads