Since getting the book Artisan Bread in 5 Minutes a Day, I have had bread dough on the go in the fridge on an ongoing basis. I actually had to cut it back a bit (I was told there was too much bread, as if there is such a thing!). I really like the flavours that [...]
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Having made a wild yeast starter to try some of the breads in the new Peter Reinhart book Whole Grain Breads, I had a batch of starter just itching to foment some action! Thumbing through the book, there is a section for some flatbreads and crackers, and I noticed a recipe for Injera, the Ethiopian flatbread that [...] After making Dave’s Killer Bread, i was so happy with the result that i decided to put the recipe in my repertoire, making slight alterations in terms of different types of flours and additions such as seeds and nuts. I decided to try out 1/2 spelt flour and 1/2 whole wheat flour this time around. I used [...] Another round of whole wheat bread experimenting making. After the last round using no-knead methods, I decided to go back to the regular bread-making techniques for the whole wheat bread. The hydration level required to make the no knead version work was, in my opinion, too high to produce a nice light, fluffy bread. So, back [...] Ever on the quest for a somewhat soft-textured whole wheat bread, I decided to try another round of no-knead type bread with 100% whole wheat. In my opinion, whole wheat bread needs to have all whole grain flour in it. I have had some locally grown red-fife wheat flour, which I have been interested to try [...] |
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