Recipes
Baking with Stoneground Red Wheat from Josey Baker
Using freshly milled flour from Josey Baker to make a delicious loaf.
July 14, 2015
Using freshly milled flour from Josey Baker to make a delicious loaf.
Steam your home oven for bread with a crispy and shiny crust.
I have made whole wheat sourdough in the past but never an entirely whole grain version, I typically mix in some white flour or sift
Use your sourdough starter discard in sourdough pancakes, waffles, and banana bread.
A porridge style loaf using millet in the creamy porridge.
Sourdough bread with spent beer grains.
Using a low hydration starter to make sourdough bread.
An unlikely pairing makes for one delicious loaf of sourdough bread.
An experiment into using less levain but a longer autolyse.
A hearty whole wheat loaf with added seeds.
After the past few weeks, I’m not sure I want to move ever again. Throughout the last year as our new house has been under
My wife keeps telling me: “every time you bake you keep saying ‘Wow this is the best bread I have ever made’ the saying is
When attempting a new recipe I will usually keep working at it many times over until things are to my liking. I will go through
I have to warn you a bit here at the beginning: this whole wheat sourdough is a little more involved than some of my previous
My wife and I were out at dinner with a few friends the other night, and we got to talking about local co-op produce, cooking
The following quote, a poignant and relatable statement from Lapo Elkann in a recent Monocle magazine interview. In a relatively jovial and concise article, he
A delicious loaf with salty olives and aromatic spices.
In winter one of my favorite beverages has got to be stout. That dark, malty, and filling beer really takes the edge off the cold
A wonderful sourdough bread filled with hearty seeds.
It all begins here. Learn to easily make a sourdough starter from just flour and water.
Walnuts, being some of my favorite nuts, are used all over the place in my kitchen: banana bread, oatmeal for breakfast, a yogurt snack with
A post on how I focused on the basics of fermentation to make my sourdough bread even better.
Sometimes when you are trying to get good at something, and really excel, you have to start over and re-evaluate everything, a return to basics
One of the reasons I started this journal was to experiment with my bread baking, and this entry has me dabbling with a bit of
I call this batch number 33 of the Tartine sourdough country bread recipe, while it may actually be my thirty-third pair of these I’m not 100%
My family trip to Italy begins how it always begins, with a trip down South to a small town near Brindisi. I have so many