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Tag Archives: sourdough
Recipe: Paper Bag Sourdough Starter
[Want to give somebody the gift of a sourdough starter for Christmas? Then follow this recipe, starting right now!] Dabrownman and Mini Oven, two of the most prolific posters on The Fresh Loaf, have written most creatively about this starter … Continue reading
Food for Thought: Gastro Obscura
I have long appreciated the daily emails I get from Atlas Obscura, a website chronicling truly out-of-the-way travel experiences. The other day they reminded me they now have a food section, called Gastro Obscura, and it’s already at 500 posts. … Continue reading
Recipe: Boston Brown Bread with Sourdough
This is a “thirded” Boston brown bread, meaning it is made with equal amounts of whole wheat and rye flours and cornmeal because wheat was too scarce and expensive to use on its own in colonial times. It is cooked … Continue reading
Recipe: Josey Baker’s Everything Bread
Everything Bread captures the garlicky, seed-y essence of an everything bagel but with the added tang of Josey Baker’s sourdough. Josey gave me some clues about the preparation; I guessed the rest and think I got pretty close to what … Continue reading
Wok-Fired Croutons!
Turns out the wok is the perfect vessel for making crispy, garlicky croutons. Who knew? The method and benefits: *Start by heating olive to the smoking point, turn down a bit, add chopped garlic and toss, away from the heat, … Continue reading
Recipe: Sourdough Rye with Anise and Caraway
This pleasing sourdough rye started with a need to use up some white rye flour, but more common medium rye would work fine. Makes one two-pound loaf. Ingredients: 200 g refreshed whole rye starter @100% hydration 375 g (1 1/2 … Continue reading
What to do with leftover sourdough starter
Being obsessively thrifty, I have traditionally not had leftover sourdough starter after making a recipe. I keep around 150 g of 60% starter (for no good reason, I have several of them) in the refrigerator and when I get ready for a … Continue reading
Recipe: Go-To Sourdough Bread
This is my favorite sourdough bread recipe which I’ve been tweaking for the past couple of years. I am obsessed with making presentable baguettes, but it also makes excellent and reliable boules and batards for sandwiches and everyday use. It … Continue reading
Recipe: Olive Bread with Rye Starter
I have to say this is the best olive bread I have experienced, with wonderful tartness due to large amounts of rye starter plus a long fermentation. Makes two 1 1/2 lb loaves. Ingredients: 225 g rye starter at 100% … Continue reading
How I made sourdough bread in a hotel room, sort of
Staying this week in a hotel room with a kitchenette, I decided to build on my experience with hotel room kale salad. Was it possible to come up with an edible loaf using only flour, water, store-bought yeast and salt? … Continue reading