Naan
After having some really good Indian food lately I decided to try making naan again....
Whole Wheat Sandwich Bread
I found a version of this in a cookbook where someone had obviously made a typo as the hydration was like 78% instead of a more moderate and easy-to-work with 68%. So I adjusted. Also, rising times in the book you would’ve had way overproofed dough....
Roasted Garlic Cloves
I roast whole heads of garlic all the time to serve with bread and baked brie, but I needed just some cloves to make a focaccia, so…....
Buttermilk Biscuits
I keep trying this and failing. Getting better....
Starter Care And Feeding
Some sourdough bakers seem to think they’re chemists. And, okay, in a way, they are. But maintaining your starter is not rocket surgery. I have a jar in the refrigerator with Zaphod — my starter’s name — in it. When I need to use some, I figure out how...