Basic Sourdough Bread
This dough is made with a 3-build method: barm to firm starter to final dough. You can substitute other types of flour (see the end of the recipe). Firm starter 2/3 cup barm…
Barm
The full flavor of barm will not develop until it has been refreshed until it has been refreshed 2 or 3 times over a 2-week period, during which time the organisms native to…
Seed Culture
“Seed Culture” is the first step of making a great sourdough bread. It takes 4 to 5 days. You need to keep adding flour and water to keep it alive. Day 1: 1…
Pate Fermentee
The very presence of “pate fermentee” in a formula immediately improves most bread, quantum leaping it in maturity and flavor. The picture shows the pate fermentee removed from the refrigerator, cut into pieces…
Poolish
Poolish, a wet sponge, is easy to make and is best when made fresh each time you need it. It will be good for up to 3 days in the refrigerator, and at…
Lavash Cracker
The key to the crisp lavash is to roll out the dough evenly and paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. 1 1/2 cups…
Garlic Knots
Roasted garlic produces a delicious aroma with no harsh taste. Be sure to make enough for a crowd, because these chewy, garlicky knots will go fast. 3 1/3 cups strong white bread flour…
Thyme Popovers
Instead of thyme, you can use mixed Italian seasoning as well. The most important thing is DO NOT PEAK while baking. Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted…
French Bread
A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France. 3 cups pate fermentee 1 1/4 cups unbleached bread flour 1 1/4 cups unbleached…
Feather Bread
It is easy to make and just like its name, it is very light, and soft. Be careful, this recipe requires some butter! I recommend it for toasts and dipping. 4 to 4…
Recent Comments