Category Archives: Leavening

yeast, soda or other leavening agent

100% Whole Wheat Sourdough Bread

Posted on May 16, 2014 by Cat

By Cat, May 2011 (Crock, right, by Ronny H.; Photo by Cat) Includes: 1. 100% Whole Wheat Sourdough Bread See also: 1. Sourdough Introduction; 2. Ronny’s Simple Sourdough Bread; 3. Sponge Methods for Sourdough Bread, an Overview; 4. Bread & Rolls menu At ESP’s Panel Presentation on Sourdough, … Continue reading →

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Feeding & Maintaining your Starter

Posted on May 15, 2014 by Cat

By Cat, May 2011 (Crock, right, by Ronny H.; Photo by Cat) Includes: 1. Storing your Starter; 2. Maintaining your Starter; 3. Readying your starter for Bread Making See also: 1. Sourdough Introduction; 2. 100% Whole Wheat Sourdough Bread; 3. Sponge Methods for Sourdough Bread, … Continue reading →

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Natural Leavens

Posted on May 15, 2014 by Cat

By Cat, June 2011 (Crock, right, by Ronny H.; Photo by Cat) See also: 1. Sourdough Introduction; 2. Bread Basics (Yeast-Leavened Breads); 3. Bread & Rolls menu (scroll to ‘Sourdough’) Includes: 1. Sourdough Starter; 2. Salt-Rising Starter; 3. Natural Yeast Starter The best known of natural leavens is Sourdough, but there are others that … Continue reading →

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Making a Sourdough Starter

Posted on May 14, 2014 by Cat

By Cat, June 2011 (Crock, right, by Ronny H.; Photo by Cat) The following method for making and feeding a sourdough starter is from Essential Stuff Project’s Sourdough Panel Presentation (1), and augmented with notes from Wild Fermentation by Sandor Katz (2), and … Continue reading →

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Sourdough, an Introduction

Posted on May 14, 2014 by Cat

By Cat, June 2011 (Crock, right, by Ronny H.; Photo by Cat) NOTE: I’m in the learning/testing stage with sourdough. Please be patient with me. So far my best success for bread is using the Tassajara Sponge Method for Sourdough.  … Continue reading →

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Bread Basics (Yeast-Leavened Breads)

Posted on May 14, 2014 by Cat

By Cat, June 2008 (Photo and bread, right, by Cat) See also: 1. Sourdough Introduction; 2. Natural Leavens; 3. Bread & Rolls menu Includes: 1. Bread-Making Tips; 2. Test for Rise (risen enough); 3. Test for Doneness; 4. Yeast Conversions; 5. Converting a European Recipe (from grams); 6. … Continue reading →

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Chocolate Biscotti

Posted on May 14, 2014 by Cat

by Cat, October 2007 (Photo, right, from Wikimedia Commons, photo by Stu Spivack) Includes: 1. Baking method, all biscotti recipes; 2. Bittersweet Chocolate Biscotti See also: 1. Rusk (Skorpor or Zweiback); 2. Flour (About); 3. Sprouted Grain Flour (about);  4. Spelt vs Wheat in Baked Goods & Pasta; 5. Almond-Anise Biscotti, with Chocolate Variations; 6.  Other … Continue reading →

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R’ghayaf (Moroccan Semolina Flatbread)

Posted on May 4, 2014 by Cat

By Cat, Jan 2008; updated May 2014 (Photo, from Moroccan Food.About) Includes: 1. Types of R’ghayaf; 2. Moroccan Semolina Flatbread – I; 3. Moroccan Semolina Flatbread – II See also: 1. Pita (Middle Eastern Flatbread); 2. Naan (Traditional Indian Tandoori Flatbread); 3. Breads & Rolls Menu; 4. Flatbreads: Note … Continue reading →

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Sourdough Focaccia (Italian Flatbread)

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Includes: 1. Sourdough Focaccia See also: 1. Traditional Focaccia (Italian Flatbread); 2. Potato Focaccia; 3. Breads & Rolls Menu; 4. Flatbreads: Note on Ingredients & Equipment Focaccia (or the Provence version, fougasse) has become part of the American lexicon in the last … Continue reading →

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Potato Focaccia

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Includes: 1. Potato Focaccia See also: 1. Traditional Focaccia (Italian Flatbread); 2. Sourdough Focaccia; 3. Breads & Rolls Menu; 4. Flatbreads: Note on Ingredients & Equipment Focaccia (or the Provence version, fougasse) has become part of the American lexicon in the last 10 to 15 … Continue reading →

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