Fresh Dill Crispbread

More DILL! Last week it was dill pickles and dilly beans, this week I sandwiched fresh dill into my fennel crispbreads. I used my pasta machine to get these nice and thin, and I folded in the dill using the same method one would use for creating handkerchief pasta. I used my wild yeast starter…

Kouign-amann

Kouign-amann, sometimes referred to as a Breton Cake in deference to it’s origins, Brittany, is one of the most delightful pastries I have ever come across – caramel crusted bread, laminated with pockets of buttery sweetness – who could resist? I think the best way to describe kouign-amann is as a cross between a croissant…

Honey Wheat Sourdough

I’m revisiting my basic wild yeast leaven boule recipe with new tips and strategies to simplify and streamline the process.  I have come to realize, that even though I like the look of bread proofed in baskets, it’s not the most efficient way to proof wild yeast leavened bread.  Wild yeast risen bread is more delicate then…

Hot Cross Buns

I have been eyeballing hot cross bun recipes for years.  Every Easter I’d briefly consider baking them before settling on a “simpler” and “less time consuming” Easter bread.  This year, seeing as time was not an issue, I was determined to give these a try, and I’m glad I did.  They turned out to be…

Sourdough English Muffins

From what I have been able to gather, English muffins are actually, very much an American phenomena, and the English part of the equation seems to be a vague illusion to the English crumpet?  As someone who’s never tried a crumpet, I can’t extrapolate on their varying similarities and differences to an English muffin, but…

Cheddar & Jalapeño Boule

A spin off of last weeks post, this wild leavened sourdough is studded with cubes of sharp cheddar cheese and a fresh jalapeños.  One of my latest tricks is to cut my cheese into little cubes instead of grating it.  This allows for mini pockets of melted cheese throughout the bread, ensuring that the cheese…