2023-04-20 DAGNABIT! I HATE it when people do this! What do you mean I do it too? Have you ever had beignets? They are a wonderful Louisiana treat! Very much like a donut or sopapilla, but square and with no hole cut out of them. They should be light enough they all but float away in a light breeze. Powdered sugar is applied heavily to keep them on your plate. Thanks to Keesha of Keesha's Kitchen for that lovely picture of beignets.  (The recipe I discuss below was NOT hers - hers looks better, but I found it too late.) When I decided to make some, I wanted to make a sourdough beignet (ju ..read more

Archive-name: food/sourdough/recipes/part1 Posting-Frequency: 18 days Last-modified: 1997/09/11 URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html Sourdough Recipe Compilation, v2.01, Nov. 1993. Generated from/for the Sourdough Mailing List. This list of recipes was updated from a work originally put forward by Jason Yanowitz <JYANOWITZ@hamp.hampshire.edu> There were 19 recipes in that first version compiled last march. There are now more than 90 recipes, and the works is fast becoming the size of a book! The attributions have been re-inserted in this latest version by David Adams. (da ..read more

103 - D. Jason Penney's Favorite White Bread This is a pleasant white bread from the RFS bread recipe collection.  While it may be D. Jason Penney's favorite white bread, it really isn't mine.  Make no mistake about it, it's good, but it isn't that good!  This is a bread recipe that offered a lot of variations in it - you can make it with water, with milk , or with a mixture of yogurt and water.  We made it with water.  If you make it with milk or yogurt and water it will toast better.  The bread had a fairly open crumb without being in contention for the Big Hole ..read more

102 - Basic Bread A recipe from rec.food.sourdough This is a recipe that we don't recommend, at this time.  It makes assumptions that are not obvious about how you'll handle your sourdough starter and is just too vague.  We may circle back around to it in the future. Here's the recipe as it was given in the rfs recipe file: 102----------------------------------------------------------------------102 # From lynn@coral.cs.jcu.edu.au (Lynn Alford) Basic Bread (not from Sourdough Jack) After proofing, remove one cup of starter to your frig. Add a bit of oil, and salt (if desired, I rarel ..read more

101 - "World Bread"! A Bread From The rec.food.sourdough Recipes Project This is, appropriately, the first recipe in the rec.food.sourdough recipe list.  It is a simple recipe and because it uses an absurdly large amount of starter, it is much more likely to rise than more advanced recipes, even if a beginning sourdough baker makes mistakes, or if their starter isn't really up to snuff.  Also due to the amount of starter, the recipe rises much more quickly than more advanced recipes.  The downside is that the characteristic sourdough flavors are considerably milder than in more ..read more

2022-01-09 The Great Malt Shootout, Part 1 This post was first sent out as a newsletter to the Mike's (More or Less) Weekly Baking Tips.  If you subscribe, you'll get these posts before (often MUCH before) they hit the web page, and it's free.  It will take a court order to make us share your contact information, and we won't send you advertisements.  If you want to subscribe, just go to the subscription page. A touch of malt for the New Year please! Let's start by wishing you, and your families, the happiest of new years! Let's all hope, pray and work to make this one a ..read more

2021-12-23 What Shall We Do With the Stale Panettone? This post was first sent out as a newsletter to the Mike's (More or Less) Weekly Baking Tips.  If you subscribe, you'll get these posts before (often MUCH before) they hit the web page, and it's free.  It will take a court order to make us share your contact information, and we won't send you advertisements.  If you want to subscribe, just go to the subscription page. Hello Breadheads! This is going to be a quick newsletter..... let's start with the important part! It's the end of the year and most people have a celebrat ..read more

2021-04-03 A New Approach(able Loaf) Hello Breadheads, As mentioned in a recent Mike's (more or less) Weekly Baking Tips, I'm trying to move more and more to using whole grains. I've been trending in that direction, but have a bit more momentum since my doctor "encouraged" me to avoid refined carbohydrates. So, this is another step along the journey. If you are, or think you should be, on that journey, I hope you'll enjoy today's missive. When Blair Marvin, the founder of Elmore Mountain Bread in Vermont, visited her kid's school at lunch time, she couldn't help but notice that the kids weren ..read more