Our passion is great bread!
As 2011 draws to a close, it’s time to reflect on what we’ve accomplished this year and set new goals for 2012. It has been a great year for the BYOB Bakers. We’ve baked our own bread together, made new friends, shared recipes and photos, and passed the bread basket around for all to enjoy. I want to thank all of the bakers that participated
I just love pretzels, especially the soft and chewy ones you get from the mall or a street vendor. I’ve made soft pretzels a few times, and I always enjoy them. I also enjoy working with sourdough. So when I saw this recipe for Sourdough Pretzels in a recent email from King Arthur Flour, I thought it was the perfect combination: soft pretzels made with
The theme for December for the HBinFive Baking Group is Family Traditions. I have lot’s of family traditions, and, as you can imagine, a lot of those traditions involve baking. Baking Cookies I’ve always loved to bake. My mom and my sisters and I used to bake cookies and quick breads during the Holidays and I’ve continued that tradition with my sons. For years, we
In my previous post on 66 Percent Sourdough Rye, I mentioned that I would be making a unique Christmas Bread using leftover bread cubes. Here it is! It’s called Hutzelbrot. Hutzelbrot is a dense, freestanding bread served in Germany usually during Christmastime. It contains dried fruit, but no sugar. This version utilizes a mash of wheat and rye flours combined with an altus made with
The method outlined in this post can be used to create a rye sourdough starter completely from scratch by mixing a portion of rye flour and water for 6-10 days. This method can also be used to convert an existing mature starter (created with all-purpose, bread, or whole wheat flour) to a sourdough rye starter. This is what I did. I had been using my
