My favorite salad is spring greens, blue cheese, walnuts, olive oil and balsamic vinegar. And alongside this salad, I like to eat a crusty piece of sourdough bread. Here is a new sourdough bread — one where the walnuts and blue cheese of my favorite salad are IN the bread. I also plan to toast…
Author: Bread and Words
Cultured Kefir Butter
Inspired by the pictures and instructions of @antiguaartisan on Instagram and also using the guidance of this blog http://www.beetsandbones.com/homemade-kefir-cultured-butter/ I made cultured kefir butter. Why? Mostly to see if I could, and I love a good taste test. This process supposedly creates diacetyl, an aroma compound that is quintessential “butter” and gets used a lot…
Butternut Squash Sourdough
Trader Joe’s was almost giving away avocados and butternut squash this week – $1 and $1.99 respectively. So in addition to making guacamole three days in a row, I decided to make two loaves of Butternut Squash Sourdough. I substituted one cup of flour for one cup of butternut squash, and I drastically reduced the…
Autolyse Experiment
Autolysing is hydrating flour, usually before adding salt and yeast/starter. It allows gluten strands to develop and can in theory produce an easier to handle dough, and a tastier bread with better texture. But is the autolyse stage beneficial or necessary, particular with the long ferments of Sourdough? I attempted a science experiment to find…