I was trying to think of ways to use up oats the other week, and started to make some oatmeal muffins (you’ll see those eventually, too). I had some extra oat flour I’d ground and thought, hmm…I should throw it into this bread I’m making. I wasn’t loving my old standby recipe as much anymore, Read More
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Image by Matthew Fugel My starter is still alive! That’s one thing to be thankful for. I haven’t ruined my starter yet. But more than that, it’s becoming increasingly active. I finally did a little actual research, and figured some things out. Maybe you’ll be smarter than I was and take my advice without having Read More
Image by matthewfugel Guess what? I haven’t ruined my sourdough starter this time!! In fact, it’s doing pretty well. See? Are you curious what worked? The Lesson I Learned Yes, stirring in the hooch is definitely the answer. I still continue to do it to make sure my starter is good. Now I definitely have “lift” Read More
Image by Matthew Fugel So you know how screw-ups are as good at teaching you as successes, maybe even better? Well…. Oops. I poured off the hooch for the first two days, so it “sat out” without fermenting properly. Then I forgot to feed it for a couple days when it was just over a Read More
Image by Matthew Fugel I promised I’d give an update on my starter on Monday. It’s Monday. Are you curious? I started it Thursday night, and I’m updating this on Sunday night. I diligently remembered to feed it every 12 hours (mostly so I wouldn’t disappoint any of you, especially when I was tired and Read More
Image by matthewf01 So, I mentioned to my Facebook fans that I’m planning to try out sourdough again, starting now. I’ve tried twice before. Here’s how it went: First — I used sprouted flour, which, since the grain had already been “altered,” simply did not have enough rising power. Crackers turned out okay, but any Read More
I have been wanting sprouted buns for sometime (and no, the picture above isn’t the ones I baked). I’ve been using my previous go-to recipes but they just weren’t working for me. They were coming out hard, crumbly, not well-risen and just didn’t taste good. I wanted something soft, sweet, and delicious. Baking yeasted breads with sprouted flour can be difficult though. However, a recent experiment yielded delicious results, so I am happy to share it with you!
Foccacia is really just a fancy name for pizza dough with no sauce on it. It traditionally has oil and spices, and sometimes even cheese or vegetables (like tomato slices) on it. We created this recipe after using many different pizza dough recipes and combining all our favorite ones.
I’ve been working on a gluten-free version of this, too, with no success so far. Oh well! If you can eat gluten, this bread is delicious!