Category Porridge Bread

Polenta and Rosemary Sourdough

Growing up I never really liked polenta. My grandmother would frequently cook the gritty yellow mash and I’d just kind of eat it with this muted disdain, asking for something else after I was done. I remember her customarily cooking it in water and then serving a warm bowl fresh from the stove but I’ve had it a number of ways: boiled in water, boiled in chicken stock, cooled and then pan-fried and of course cooled and simply topped with parmesan. Nowadays I’ve somehow developed a deeper appreciation for the yellow stuff and I actually find myself craving that deep, luxurious corn flavor which can readily be summed up as comforting.

Polenta is a typical Northern Italian dish that we’d have in some form or another just about every time we visited family. Maybe this is what slowly developed my admiration for the meal over the years, or maybe it was just my ever-developing palette when growing up (something I know all to well now with my young son — one week he loves chicken the next week he’s moved on to something better), either way you’re sure to find a bag of polenta in my pantry at all times.

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Tartine Millet Porridge Sourdough

I’ve baked many Tartine-style loaves through the years, but really only a few from their third book, Tartine No. 3: Ode to Bourdon whole wheat and their oat porridge loaf. Both extremely good loaves and worth the little bit of extra work required, but why haven’t I made more of the several dozen, sometimes very unique, recipes? The answer is simply that I haven’t had the time to derail my focus on the constant improvement of my country loaf. Each time I get the opportunity to bake I want to do a “simple” country loaf to try and open up the crumb, get a more gelatinized interior and increase the caramelization of the outward crust.

However, we recently had a need in the kitchen for millet and I just knew there was going to be a recipe in Tartine No. 3 for this whole grain. Sure enough, a millet porridge recipe almost opened up to itself as I was perusing the tome. Before heading to my local market to pick up the small amount we needed, I decided to double it and attempt this porridge recipe a few times. My previous oat porridge bakes produced some of my favorite sourdough to date and I just knew, if executed properly, a millet porridge bread would rank equally high on my favorite recipe list.

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Oat Porridge Sourdough

After the past few weeks I’m not sure I want to move ever again. Over the course of the last year as our new house has been under construction we’ve been steadily reducing anything superfluous around the house. My wife and I really don’t have much “fluff” to start with (we try to only buy what we absolutely need), and yet, this move (only across town mind you) has been a sprint from start to finish. We had only a few weeks to fix all the small issues found by the inspector, prepare all the paperwork required, pack up our belongings and finally do a last cleaning. Toss in a graduation trip one of the weekends plus visiting family and that leaves only a smidgen of time to get all this done.

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