Tags » Sour Dough Breads

Barley-Whole Wheat-Potato Yogurt Tangzhong Sourdough Rolls

  Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  642 more words

Sour Dough Breads

Guinness Rye Barley Wild Rice Bread

I bought some “Country Wild Rice” at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread.  555 more words

Sour Dough Breads

Roasted Potato Yogurt Spelt Rye Sour Dough

This is a very rustic bread using roasted baby red potatoes and roasted sweet potatoes.  For the red potatoes I mashed them up and added them skins and all.  598 more words

Sour Dough Breads

Multi-Color Roasted Carrot Porridge Bread

    I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg’s Rye Baker book and that came out better than I expected.  641 more words

Sour Dough Breads

Whole Wheat Durum Greek Yogurt Bread

This is the first bake since returning from my business trip to Germany.  I had a nice trip, but unfortunately as usual I brought back the “Black Death” with me and it took me a good week to start feeling normal again, not to mention adjust to the East Coast time zone. 582 more words

Sour Dough Breads

Polenta Spelt Rye Bread

This was my second bake of 2018.  The first one I attempted to make some baguettes using a formula I adapted from German Rolls but increasing the whole wheat flour.  662 more words

Sour Dough Breads

Cranberry Walnut Wine Porridge Bread

   Wine, Walnuts, Cranberries and Porridge….what’s not to like?  I have to say, nothing!  This one is chock full of flavor and good enough to eat by itself, but even better with some cheese.  581 more words

Sour Dough Breads