Tag Archives: Flour

The Rustic Look

I love baking bread, and I eat a lot of it. Unfortunately, my usual recipe takes a fair number of hours to complete, so I normally only bake on the weekends. That means that by the end of the week, I am either out of bread, or the remaining bread has gone stale. I decided to try a new recipe that is scheduled around my workday. Continue reading

Pain au Levain!

I got a new cookbook at Costco last week, “The King Arthur Flour Baker’s Companion”, and I tried out a sourdough recipe from it today. It was a traditional French sourdough bread. This means flour, water, salt, and starter, but no other ingredients. Continue reading

Sourdough Pizza?

I was going to get home late last night, because of an Aikido class, so I didn’t want to cook dinner after I got home. So, I found a recipe for sourdough pizza. This solved two problems for me. One: What’s for dinner? Two: What am I going to do with the cup of sourdough I discard during every feeding? It turned out quite good, although next time I’ll make it a bit thinner. Continue reading

Update: Maple Syrup and Bread

Today was a beautiful day! The sun was out, and the weather was warm. This morning, Ace and I had waffles with the first homemade maple syrup. I started boiling more sap in the morning, around nine a.m. and baked what is likely the nicest loaf of bread I’ve baked so far… Continue reading

The Cost of Baking

As I’ve mentioned, I have been baking a lot of bread recently. This is actually odd, because I used to hate bread with a passion. Until I baked my own, I only ate bread toasted or grilled, and even then it was rare for me to finish a loaf before it went stale. Now, Ace and I go through 3-4 loaves per week. I spend a good amount of time in the kitchen, and today I decided to see whether it was worthwhile financially. Continue reading

Yummy Sourdough Bread

Alright. So you’ve got a sourdough starter, and you’ve been feeding it religiously for a few days. Now, it is time to bake delicious sourdough bread. I got a bit creative this time, adding flaxseed, but this is essentially the recipe I’ve been using for sourdough. Sourdough is a bit different to work with than bread made with baker’s yeast, but it is well worth it. The biggest difference is the amount of time it takes. You have to plan ahead to bake sourdough bread, since it rises more slowly. You also want to give it time for that delicious sourdough flavor to develop. The advantage is that sourdough tastes amazing, you don’t have to keep purchasing yeast, and it keeps much better, letting you bake more bread in advance and reducing waste. Continue reading

Feeding a Sourdough Starter

Later today, I will post a recipe for sourdough bread. First, however, I would like to talk about sourdough starters. In many of today’s breads, we use baker’s yeast to make the bread rise. This works well, because while the yeast munch away on the sugars and starches present in flour, they give off carbon dioxide, creating gas bubbles in the dough which rise the bread. While baker’s yeast is a pure strain of factory-cultured yeast, sourdough is a culture of wild yeasts and bacteria that occur naturally on flour. The bacteria acidify the dough, giving it a characteristic flavor and preserving the bread. By using a sourdough starter, you no longer have to buy commercially produced yeast. Also, sourdough bread keeps much longer than yeast bread, so you don’t have to bake as often to be able to eat healthy, fresh bread. Continue reading