Sourdough Hot Cross Buns
Second fomula by Arti Jorgenson. These buns are pillowy soft. But to get that ethereal fluffiness, you have to work with quite wet dough. I recommend using stand mixer with dough hook for easy kneading since the dough is nearly impossible to knead by hand. However, if you don’t have stand mixer, you still can […]
Crust Treatments for Your Breads and Rolls
Brushing your loaves or rolls with a bit of wash or glaze might seem like an unnecessary hassle, especially when you are looking at whipping an egg and cleaning out a goopy pastry brush. However, almost all yeast breads require some type of crust treatment. Sometimes they simply add a beautiful shine or a lovely […]
Pasta Water Sourdough
It’s amazing where your mind will wander to sometimes. I’ve made sourdough bread using different types of liquid starch water mixtures, like roux, scalded flour, Tangzhong and other types of cooked starch mixtures. Once you cook (gelatinize) the starch in the mixture and let it cool, you can add it to your dough and it […]
Keeping Your Dough Warm
By Teresa L Greenway All rights reserved worldwide- copyright March 2015 No, I don’t mean oven temperature (check that too). I would like to talk about dough temperature. In a bakery, the dough temperature is carefully controlled because if it wasn’t, a hundred loaves might be ready for the oven too soon and then […]
What is a Pre-ferment?
Teresa L Greenway all rights reserved worldwide April, 2015 Pre-ferments A Pre-ferment is a pre-fermented dough (or leaven build) which is added to the final dough to impart certain characteristics. Leaven Leavening is something you use to leaven or make the dough rise. There are many words used to describe the different leavenings available for raising dough. Leavening can […]
Sourdough Jalebis
This traditional sweet treat is popular in South Asia and the Middle East. It is similar to a funnel cake. It is often served with curd or with a type of sweet pudding called rabri. The batter is very simple to prepare and this sourdough version, by Anita Singh, is a great way to use […]
Buttermilk Sourdough Bread
Buttermilk Sourdough is a delicious, soft, fine grained loaf with a lovely crust and is perfect for sandwiches and toast. I used the thick full fat buttermilk. The non-fat stuff just doesn’t work. By the way, the formula is printable. Enjoy!
Four Rapid Methods to Improve Your Sourdough Bread.
Follow this mini-guide and prepare to significantly level up, not only your finished loaves, but your skill and intuition with your process. Ditch the nagging fear of making mistakes and the haunting thought that you might be a bread baking imposter! These easy tips can be perused and filed away in the back of your […]
Onion Cheese Batter Bread
This bread smells so good when it is baking, that you will have family members hanging around the kitchen. This is an easy to bake batter bread. Check the options below before mixing. This recipe makes approximately 3 lbs 13 oz/ 1729 grams of a batter like dough. Enough to bake 2 loaves. NOTE: This […]
Old Fashioned Pie Crust with Vinegar and Egg.
I’ve used this old fashioned recipe for pie crust for many years. It’s easy and forgiving. The vinegar and eggs both add their own attributes to the crust, mainly tenderness and flakiness. And this crust is very tender and flaky! This recipe made three single crusts for an 8″ pie long ago. Now we have […]