I decided to make Cherry and Apple Danishes in yet another experiment with my base sourdough croissant dough. Thought this time I’d cot out squares and create a pocket for filling by placing a cup in the center as they proved. Nice hypothesis. Not so good on execution. Here is where the method went aContinue reading “Sourdough Cherry and Apple Danishes”
Author Archives: Jim Hayden
Sourdough Chocolate Babka
Continuing to work on different creations using my base doughs, in this case my dough I use for croissants (and pastries and cinnamon rolls). I’ve posted before about making chocolate babka. This method uses Nutella as the filling, rolling, cutting lengthwise, braiding and proving in a Pullman tin. Funny thing is that I haven’t writtenContinue reading “Sourdough Chocolate Babka”
Warning: Not Baking Related (Part 2)
Took out my new trike for a spin. It’s 18 months to the day of flipping my motorcycle at 50+ mph and walking (ok limping) away. Gods gracious and glad to get back “in the saddle”! Promise my next post will be back to about baking!!
Warning: Non-baking related!!
I’m excited! For those of you who have followed me for a while you’re aware that 18 months ago I flipped my motorcycle at 50+ mph and walked away from it. God was really gracious and I’m thankful!! After a lot of consideration (and with the loving approval of my wife) I made the decisionContinue reading “Warning: Non-baking related!!”
Sourdough Focaccia (again)
Made some more Focaccia. I did some research and decided I’d bake hotter/faster based on what I read. I was more patient this time and letting the dough rise a bit longer once stretched and placed on the olive oil drizzled pan. Toppings this time were green Olives, Rosemary and pink Himalayan Sea Salt. MyContinue reading “Sourdough Focaccia (again)”
I ran an experiment this weekend. I decided to make sourdough Focaccia. My experiment was to make the same base dough as my recent sourdough Pullman loaves and at the moment of splitting the dough one would continue on the path to be a Pullman loaf and the other Focaccia. I followed the same recipeContinue reading “Sourdough Focaccia”
I decided the leftover sourdough Pullman loaves would be an excellent candidate for making croutons. After slicing the bread I cut each into 16 pieces roughly 3/4” in size. I wasn’t precise…I tended more towards “roughly” than “3/4””. I then drizzled them with about 5-6 tablespoons of olive oil (it was a large bowl) andContinue reading “Sourdough Croutons”
Sourdough Pullmans are a hit!
Sourdough Pullman bread is quite the hit! They are easy to slice and make great toast and sandwiches! My wife loves them and I just had an acquaintance who saw my recent post ask to buy one of the loaves! Consequently my wife asked me to make another batch quickly. I fed my starter lastContinue reading “Sourdough Pullmans are a hit!”
Sourdough Pullman Loaves
My wife asked me if I could bake my regular sourdough bread in my Pullman tins. I said “Sure, why not?” Thinking that would be a good experiment. Great thing about “Baker’s %” is that I could easily scale up. I simply referred my other recipe to see what the total volume was for twoContinue reading “Sourdough Pullman Loaves”
This is just a reflection on how far I’ve come… It’s so easy for me to get caught up in the process; to focus on “the next problem to solve” or to ruminate on that ONE thing I didn’t do well. This is a time to enjoy the simple pleasure of eating a well-made sourdoughContinue reading “Thankful”