Working with Whole Wheat White Flour
Just milled whole grains handle differently than refined wheat flour. Martha Levie explains the need for more water and to expect high enzymatic activity.
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Author: Darryl Alder
Italian Seasoned Mushroom and Olive Sourdough bread
For International #RealBreadWeek we present the savory flavor of focaccia, olives, mushrooms, and Italian seasoning all rolled up in a loaf of sourdough.
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Sourdough Bread with Mocha & Maple Infused Dates for Your Valentine
This is a mocha and maple-infused date sourdough bread that when chilled can be easily shaped into a heart for Valentine’s Day.
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Steamed Sourdough Buns for the Lunar New Year
Today, February 12, 2021, is the beginning of the Chinese New Year. Celebrations will last for 16 days, while the pubic holiday will run February 11th–17th. Food will be part of every families’ celebration and the most popular food for this holiday is steamed sourdough buns.
These buns are made with just wheat flour, water, and sourdough. And they have been made that way for centuries.
If you want to try making Steamed Sourdough Buns this is our recipe from last year.
100% WHOLE WHEAT SANDWICH BREAD
This whole wheat sourdough recipe from Peter Reinhart’s Whole Grain Breads is versatile enough to be baked as a sandwich loaf, a hearth bread, or rolls. This is an enriched, medium soft WHOLE WHEAT bread dough recipe, that uses delayed fermentation and will take at least two days to make. The original recipe called for baker’s yeast, but said that sourdough starters can be substituted, which is what we have done here.
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