by Marty | Mar 14, 2018 | Blog, Bread, Recipes
Sourdough Miche Miche actually means “large loaf” but the way Darrold does it, it’s also a method. If I could have only one of the many breads he makes, this would be the one. It has a tighter crumb so my morning peanut butter and jam on toast doesn’t fall...
by Marty | Nov 14, 2017 | Bread, Recipes, Yeast Breads
USE SWEET DOUGH FOR DINNER ROLLS, CARAMEL ROLLS, CINNAMON BREAD, AND PASTRIES 1st day Make a levain preferment: 20 – 30 gr starter 100 gr Heritage White Flour 75 – 100 gr water, non-chlorinated, 70 – 85 degrees F Next day or after 12 hours 3-4...
by Marty | Jul 10, 2017 | Ancient Grains, Bread, Product, Sweet Bread, Yeast Breads
We have a new heritage flour, White Sonora. This is whole grain SOFT WHITE WHEAT FLOUR with bran that is so white that it looks like white flour. It is lower in protein, much like traditional pastry, flour but with outstanding flavor. It is used frequently in the...
by Marty | Jun 30, 2017 | Bread, Pizza, Recipes
This is a versatile recipe. It can be used for bread and pizza crust. First day Make a levain preferment: 25 – 35 gr starter 100 gr Heritage White or Sifted Flour 75 – 100 gr water, non-chlorinated, 70 – 85 degrees F Mix thoroughly by hand so that...
by Marty | Apr 20, 2017 | Blog, Bread, Recipes
This recipe works best with Turkey Red or Red Fife Heritage Wheat white or sifted flours. 1/4 C Heritage flour 1/2 C water (non-chlorinated) – use well water or bottled spring water. If you use filtered city water it is best to let it sit out for 24 hours...
by Marty | Apr 15, 2017 | Blog, Bread
Use excess starter to make scallion pancakes. Chop a handful of fresh green onions or shallots.* Take out about 1/2 C starter. Thin if necessary so it’s like a thick pancake batter. Heat a cast iron skillet or griddle adding a small amount of oil (coconut is...
