Posts tagged Bread

Sprouted Buckwheat Sourdough

After a few minutes shy of finishing my typical hand mix, I looked down at the dark dough oozing between my fingers and thought to myself: “Wow, this looks and smells remarkably wonderful.”

When working again and again with bread dough, you come to expect a certain color palette: deep reds, nut-browns, soft tans, milky whites, and every possible shade therein—for the most part, this palette neatly defines your bread baking world. Even when changing to freshly milled flour or a new type of grain you can usually be assured the color will be along that spectrum. Not so with whole grain buckwheat. Just a small percentage of the milled, dark and menacing grain-like seed transformed the entire dough to something more like itself: a stunning dark gray, almost black, hue. The earthy aroma surfaced memories of fresh cut soba noodles I had in a modest but astounding restaurant in Japan.

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Apricot, Lavender, and Walnut Sourdough + 2016 Saveur Awards

As you may have caught on my Instagram feed last week I was totally shocked and honored to find out The Perfect Loaf won both Editors’ Choice and Readers’ Choice for The Food Obsessive award in the 2016 Saveur Blog Awards! In addition, I met some incredibly talented and passionate people at the event in New York City — so passionate I could have probably talked with them for weeks upon weeks about food, cooking and baking. A huge thanks goes out to everyone who nominated, voted and supported this site (and me) — I really can’t convey enough thanks. And congratulations to all the other nominees and winners!

Now back to sourdough! I recently had an opportunity to attend a lavender event at Los Poblanos Historic Inn & Organic Farm, a local farm here in the heart of Albuquerque, New Mexico. They offered a small glimpse of their lavender fields, organic farming practices and an introduction to their growing lavender distillation process. The lavender grown on the farm is not culinary lavender, it’s actually only used for cosmetics (essential oils, lotion, etc.), but it was incredibly interesting to see how they follow sustainable growing practices throughout the farm and produce so much local lavender each year. Continue reading

Multigrain Spelt Sourdough

This is the second spelt recipe I’ve posted here, mostly because I am transfixed with the flavor of spelt, but also because I developed this formula for a short article I wrote that will appear in the Bread Baker’s Guild of America Bread Lines magazine early next year.  The article has some background information on me, my process, and my motivation for baking sourdough — most of which if you’ve read my entries for a while you already know. I went into how I started baking, how both the scientific and artisanal processes captivate me each and every bake and how baking not only reminds me of my childhood growing up in an Italian restaurant but also because good, healthy food really just requires time.

So why another spelt recipe? When thinking about the article I went back and forth on what recipe to include, swaying between a few sourdough recipes I’ve been experimenting with and some of my old tried-and-true favorites. I knew I wanted to use one that had fresh milled flour and without a doubt my previous spelt sourdough recipe is among my most favorite; but I wanted to take it a bit further. I began to think about what things I’d change if I was looking to try and improve it and I decided to start with that formula as a base and rove from there, to explore and find something that really struck my palette as different or something that produced a substantial structural difference — or perhaps both.

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Fifty-Fifty Whole Wheat Sourdough Bread

I’ve been thinking about this recipe for some time and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. I wanted it to be light in the hand, soft of texture and for it to be a good starting place for those who might not have had much experience with breads boasting a majority of whole grains. Sort of a beginner’s sourdough recipe but with more whole grains than not — a fifty-fifty whole wheat sourdough bread to get you and your family on the whole-grain-train without them missing the characteristics of white flour1.

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  1. Usually breads with a significant amount of white flour are lighter, more open and loftier

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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