I’ve never actually thought about a pizza being pretty. But I think this is the prettiest pizza I have made. Just a simple Margherita pizza. This is the remainder of the dough that I made on Monday for pizza, left in the fridge until Saturday. (Five Days) Left out on the counter while I was…

Usually I make a dough and leave it in the fridge for a cold bulk fermentation for up to 4 days or longer. I decided to make a same day dough for pizza. The dough was made very early Monday morning and left out of the counter all day. Was ready to use when I…

At 4:30 this morning I decided to make homemade Ball Park Hot dog buns. At least that is what Moe calls them. The recipe is called New England Buns, used for hot dogs as well as Lobster rolls, etc… Moe has always love the buns that are split down the middle on top rather than…

Tried a new recipe tonight. Definitely a keeper. We both thought it was wonderful. In fact Moe he would be happy to have this any time. And so easy. I didn’t leave work until 5:15, got home just before 5:30 and we were eating before 6:15. Recipe is from Fifty Shades of Chicken A Parody…

I recently started experimenting by using Amy Scherber’s (Amy’s Bread) method of making a sourdough levain (Preferment). Friday night (Feb. 24th) I fed both of my starters. I maintain both a Rye Starter and a White Starter. The white was spun off from the original rye. I made two levains, one rye and one white,…

I had a sourdough in the fridge for a couple of days. Pulled out to make pizza for breakfast one day last week. Topped with Sausage, Mushroom and Olives.

I’ve been using Amy Scherber’s directions for my sourdough starter for years now. But I have never actually made one of her bread recipes. Decided I would bake a version of her Country Sourdough. So I fed my white starter again yesterday and used some of the discard in her Levain. According to the instructions,…

Thursday morning I fed both my starters and made two more Levains. One from the rye starter and one from the white. Left them covered on the counter (The little balls of dough came up to just under the 200ml mark), and when I got home from work they had more than doubled. Started two…

Baguettes, Boule and two loaves of Oatmeal Bread Started a batch of Rye bread Monday and baked it first thing yesterday morning. It had been in the fridge for a cold proofing overnight. Sliced for breakfast. Montreal Smoked Meat sandwich on Rye. Started two batches of baguette dough with some sourdough discard as well as…

Oatmeal Bread with Cooked Oatmeal Source: James Beard – Beard on Bread There are two or three favorite recipes for oatmeal bread in thiscountry. I first encountered this one in Nevada, in a restaurant thatwas made famous by Lucius Beebe, and it was so good that I extracted therecipe from the owner and have been…