Tag Archives: leaven

Rye bread recipe

Posted on January 16, 2012 by tsaint

So after using this same recipe over and over, I’ll just post it up for you! I’ve been baking rye for a while. They all turn out different, but all are delicious. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Rye Bread 3 cups bread flour … Continue reading →

Homemade Pizza with Homemade Mozzarella

Posted on June 11, 2011 by tsaint

I found a cheese making kit at a brewing store online. I thought it was a little weird but you do use the same tools for making beer. The mozzarella turned out great! And the best thing to go along … Continue reading →

Posted in Baking, Savory, Wheat | Tagged barbecue, basil, beer, bread flour, calcium chloride, cheese, cheese making, cheese salt, citric acid, coagulate, distilled water, enzymes, floating thermometer, leaven, margherita, marguerita, mozzarella, olive oil, pizza dough, pizza stone, rennet, sieve, tomato, toppings, wheat, whole milk | Leave a comment

Fresh Wheat Bread

Posted on April 12, 2011 by tsaint

I’ve been researching flour for the next Bread Facts page and I’ve discovered a lot of people use fresh wheat. I actually never thought about that but now that baking has become easier, I’d like to play with the ingredients. … Continue reading →

Posted in Baking, Beer related, Wheat | Tagged bake, baking bread with beer yeast, beer grinder, beer yeast, beer yeast starter, bitter, bread, bread flour, combo cooker, dough, flour, fresh, fresh flour, fresh milled flour, fresh wheat, fresh wheat bread, gluten, golden, grain, grind, how to bake bread, leaven, nutty, organic, oven, oxygen, sieve, slash, soaking, sourdough, wheat, wheat berries, whole wheat bread | Leave a comment

Beer grain Rye bread

Posted on February 6, 2011 by tsaint

So I tried the country rye bread recipe in the Tartine book. I have 4 different kinds of grain from brewed beer and I wanted to taste each of them in rye bread. ++++++++++++++++++++++++++++++++++++++++++ I started with a leaven. I … Continue reading →

Posted in Baking, Beer related, Rye | Tagged baked, beer grain, belgian, bread flour, brewed beer, chocolate, combo cooker, crumb, crust, dark, deflated, dough, dutch oven, flavour, float, fridge, hefeweizen, leaven, liberty, pastry knife, rye bread, shaping, steam, sticky, tartine, tension | Leave a comment

Croissant take 2

Posted on January 28, 2011 by tsaint

The first croissants I ever made was a Tartine recipe. They were the best croissants I’ve ever made. So when I got the Tartine Bread book, I wanted to try it again. This recipe was different from the last. It … Continue reading →

Posted in Baking, Breakfast | Tagged billowy, bread, bubbly, butter, croissants, dough, floats, laminating, leaven, milk, poolish, soft, sticky, take 2, tartine, tearing, turns, water, wet, yeast | 1 Comment

Tag Archives: leaven

Rye bread recipe

Homemade Pizza with Homemade Mozzarella

Croissant take 2

I’ll find it!

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