Cheddar jalapeño sourdough bread is utterly addictive because of the complex sourdough flavors, melty cheese and spicy peppers.
I write recipe notes in spiral notebooks, and I’ve just filled up my second notebook since becoming a bread baker. I keep coming back to some of the recipes, such as this one, which I make for a friend who loves bread with cranberries and walnuts, as well as a hefty portion of whole grain…
Breadtopia recently published a blog that I wrote describing a bread experiment I did and its surprising results. I’ve now repeated the study on a different wheat and had even more unexpected results.
Until a few weeks ago, I didn’t know that the skin of fruit had yeast on it that could be harvested and multiplied, and then used to make bread that has hints of fruit flavor, a tender crumb, and all the beauty and science-fun of natural leavening.