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Fresh Garden Pepper and Cheddar Sourdough

I love Autumn in the UP. Not only the colors that start popping on the maples, but Autumn means the tomatoes and peppers are ready to harvest!JalapenosFresno Chilis Lots of good peppers this year, so the perfect opportunity to make a garden pepper and sharp cheddar sourdough. This loaf uses a Country Blonde as a base bread with 10% peppers and 20% cheddar as add-ins. The ....

Country Blonde , Sourdough Starter , Whole Wheat , Whole Rye , Blueberry Yeast , Diced Garden Peppers , Fresno Chili , Garden Salsa , Sharp Cheddar , Crystal Farms , Combine Final Dough , Fresno Chilis , Garden Salsas , Hole Wheat , Luten Free ,

Rye and Barley Bread - Hiivaleipa (modified)

No secret I love barley flour in my bakes. It's just a flavor I enjoy. This bake is based on a recipe in The Finnish Cookbook by Beatrice Ojakangas. I converted from volume to weight as best I could and took a few liberties.1) I replace half the rye flour with rye chops2) I added a YW pre-ferment that incorporated all the rye flour and the other half of the barley flour3) I ....

Beatrice Ojakangas , King Arthur , Finnish Cookbook , All Purpose Flour , Bread Flour , Rye Chops , Dark Rye Flour , Barley Flour , Yeast Water , Whole Milk , Crushed Fennel , Stage Pre Ferment , Dark Rye , All Purpose , Crock Pot , Increase Crock Pot , Combine Final Dough , Hole Wheat , Luten Free ,

Wild Rice, Onion, and Sage with Roasted Sunflower Seeds

There are a number of versions of this bread out there, but I was originally introduced to it by Danni's. For this bake, I wanted to use only Yeast Water for leavening. My YW was refreshed a couple weeks ago and has been resting in the refrigerator. Decided to give it a try without refreshing it.Poolish build went okay. Had decent activity and good froth/bubbles at the ....

Yeast Water , Bread Flour , Whole Rye Flour , Raisin Yeast Water , Wild Rice Blend , Chopped Onion , Roasted Sunflower Seeds , Raisin Yeast , Whole Rye , Wild Rice , Roasted Sunflower , Wild Rice Porridge , Combine Final Dough , Hole Wheat , Luten Free ,

Semolina Bread with Pate Fermente

Last weekend's bake was Hamelman's Semolina Bread. The only major deviation I made was using a pate fermente pre-ferment instead of the "Flying Sponge" (I think that's what he called it).Makes one loaf.Total Formula158g AP Flour (35%)68g Bread Flour (15%)225g Semolina Flour (50%) (Re-milled Bob's Red Mill Semolina)292g Water (65%)9.0g Salt (2%)1.4g ADY (0.3%)18g EVOO ....

Pate Fermente , Bread Flour , Semolina Flour , Re Milled Bob , Red Mill Semolina , Semolina Autolyse , Combine Final Dough , Hole Wheat , Luten Free ,