Roasted Red Pepper-Jarlsberg Cheese Sourdough

I’m trying out some new breads with inclusions. Thinking that I’d like to add some additional loaves to my repertoire and “dial them in”. Thought I’d try a roasted red pepper/Jarlsberg cheese recipe. The red pepper was intentional (went to store and bought a jar). The cheese not so much … I had a pieceContinue reading “Roasted Red Pepper-Jarlsberg Cheese Sourdough”

How to Recover from Broken Butter…

Broken butter when making laminated dough is my nemesis… …actually it’s my impatience and not consistently waiting for it to be the right temperature and malleable that’s the culprit. Last batch I had HORRIBLY broken butter. I was so excited to use my new dough sheeter that EVERY lesson I’d learned about butter simply vanishedContinue reading “How to Recover from Broken Butter…”

Trying a new method… (Part 2)

It’s Alive! (In my best Gene Wilder voice imitation from Young Frankenstein) The dough has more than doubled overnight. Last night it was at roughly 2 quarts. Now it is just over the 5 quart mark. I figure the dough weighed just over 3 kilograms based on my ingredient weight. I can as pretty closeContinue reading “Trying a new method… (Part 2)”

Sourdough Discard Sandwich Bread

I’m always on the prowl for ways to use my sourdough starter discard. I saw a recipe from http://shebakesourdough that had some wonderful looking sandwich bread. Thought I’d give it a go! RECIPE 200g Bread Flour 50g Whole Wheat Flour 200g Sourdough Starter Discard (2-3 days old) 100g Milk 20g Heavy Cream 30g Sugar 7gContinue reading “Sourdough Discard Sandwich Bread”

Sourdough Croutons

Well … what to do with a loaf from a previous bake when you’d rather eat the one that is more recently baked? Cut it up and attempt making sourdough croutons! The loaf i used was leftover from the bake where I mentioned something was whacked. It was the second of the two loaves andContinue reading “Sourdough Croutons”

Creating a Sourdough Starter (Part 2)

I am (finally) going to continue my thread on creating a sourdough starter. Happy to actually do this given that 10 days ago I totaled my motorcycle on a winding rode in western Georgia. God’s grace alone that I “walked away” and am not in the ICU or the morgue! Where I left off IContinue reading “Creating a Sourdough Starter (Part 2)”

Creating a Sourdough Starter (Part 1)

I’ve had a number of folks ask “How do you create a sourdough starter?” I thought it might be fun to create a new starter and document the process. You can follow along with this thread and start your own if you so desire. There are many ways to create a sourdough starter….this is oneContinue reading “Creating a Sourdough Starter (Part 1)”

My Baking Implements

Previously I posted about my “Most Important Baking Implement“. I had someone ask me the other day “What’s a Dutch Oven?”. That made me think that maybe it would be helpful for me to write a post about what my other baking implements happen to be. This post will list my baking implements. I won’tContinue reading “My Baking Implements”

My Sourdough Bread Visual Observation

Earlier I mentioned that I took copious notes and that my “Pencil” (or computer) was My Most Important Baking Implement. My baking notes cover three basic areas: recipes, methods and results. My intent is to connect the outcomes (results) to what I did upstream in my bakes (recipe and method). Understanding how variables in theContinue reading “My Sourdough Bread Visual Observation”

Basic Sourdough

Here is the basic recipe and method that I’ve developed to this point. It started out as a derivative of Paul Hollywood’s recipe for Basic Sourdough in his book How To Bake. INGREDIENTS Bread Flour 750g (I use #KingArthurBreadCompany, Sir Lancelot 14.2% Protein) Water, Filtered 440ml Levain, 500g, 100% Hydration Sea Salt, 18g The aboveContinue reading “Basic Sourdough”