Tag Archives: yeast

Ciabatta Integrale (Partially Whole Grain Italian Slipper Bread)

Posted on May 19, 2014 by Cat

There is a problem with this link, so I have moved it to Ciabatta Integrale (Partially whole grain Italian Slipper bread)-3. OR use shortlink: catsfork.com/CatsKitchen/?p=10637    

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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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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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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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Traditional Focaccia (Italian Flatbread)

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons Focaccia (or the Provence version, fougasse) has become part of the American lexicon in the last 10 to 15 years, because of the increasing popularity of Italian foods.  Like other flatbreads, it … Continue reading →

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Naan – Traditional Indian Tandoori Flatbread

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Naan is a flatbread common in all of Central Asia, including Iran, Afghanistan, Pakistan and India. It is very similar to pita, but made with yogurt and brushed with melted butter or … Continue reading →

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Pita (Greek and Middle-Eastern Flatbread)

Posted on May 2, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Pita (pronounced PEE-tah), also called ‘pocket bread’ is a staple in all of the eastern Mediterranean countries.  Now, if your exposure to Pita is from a bag at Trader Joes, you have … Continue reading →

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Filled Kuchens: Plum or Apricot; Cinnamon & Coffee

Posted on April 22, 2014 by Cat

by Cat, (Photo, right, by Cat) Includes: 1.  Plum or Apricot Kuchen; 2. Coffee-Cinnamon Kuchen See also 1. Butter Kuchen; 2. Fruit Kuchen. Kuchen is a German name for coffee cake.  I first learned of this wonderful treat from the Tassajara Bread Book, by Edward Espe Brown (1). There are … Continue reading →

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Butter Kuchen (German Coffeecake)

Posted on April 22, 2014 by Cat

by Cat, (Photo, right, from Wikimedia Commons) Includes: 1. Butter Kuchen; 2. Butter Kuchen, Soaked Flour Method See also 1. Plum or Apricot Kuchen; 2. Cinnamon-Coffee Kuchen; 3. Fruit Kuchen. Kuchen is a German name for coffee cake.  I first learned of this wonderful treat from … Continue reading →

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Rusk (Skorpor or Zwieback)

Posted on December 5, 2013 by Cat

by Cat, Sept 2007 (photo, right, from Wikimedia Commons) Called skorpor in Denmark and zwieback in Germany, rusk is used throughout western Europe mainly as a breakfast item: dipped into coffee, or broken into a bowl and eaten as a cereal with … Continue reading →

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