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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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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Sourdough Carrot Cake for #NationalCarrotCakeDay
February 3rd is #NationalCarrotCakeDay and is a great time to bake one using sourdough. This cake is moist and spicy, filled with chewy surprises like raisins and walnuts, and iced with cream cheese frosting.— this cake offers the chance to eat your cake and have some veggies too—both carrots and sourdough starter (or discard) make this cake a good keeper.
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