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Monthly Archives: November 2018

Soft Hybrid Buttermilk Dinner Rolls

These rolls are soft and scrumptious. They are also hybrid rolls using both sourdough starter and commercial yeast. They can be started in the morning and ready for dinner that same day. Makes 24 rolls at 61/62 grams each (easier for the mixer to work this amount of dough) (or divide dough amounts in half […]

Brown Sugar Sourdough Waffles with Spicy Brown Sugar Maple Syrup

Time to use up some more of that sourdough discard! These waffles are easy and always come out great! I have made them with fresh sourdough starter and leftover starter that has sat for over a week! If I’m using fresh starter I use a scant 1/4 tsp of baking soda and if I’m using […]

Pretzels!

When I attended the Quest for Sourdough workshop in St. Vith, Belgium (home of the only sourdough library), I filmed many of the bakers as they worked. Here are two videos showing how to shape pretzels and the dipping of the pretzel dough in food grade lye. Manfred Enoksson gave the demonstration. At the bottom […]

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