Pita Bread
Fun fact: In England it’s spelled Pitta Bread and pronounced accordingly — it’s “pit – tah.” In the US I’ve always heard it as “pea – tah.” I learned this watching the Great British Baking Show. And then I decided to try my hand at making it....
Rosemary Garlic Boule
I since been playing around with using some discard sourdough starter and increasing the hydration to get a better loaf…....
Salt, Water, Yeast, Flour
Sourdough breads are all pretty much just salt, water, yeast/starter, and flour. Sometimes I need to increase or decrease the total amount but keep the ratios the same. I had a spreadsheet for this but decided to make it a web-form to have available and some others might find...
Pomegranate, Date, and Rosemary Sourdough Focaccia
That’s a mouthful. Dates are optional. Found this and tweaked a bit after a neighbor gave us a big batch of pomegranates....
Bread Flour
There are lots of different types of flour. I don’t have unlimited space. And it’s fairly easy to make higher-protein bread flour if you have all purpose flour and a high-protein flour, sometimes called vital wheat gluten. I use Bob’s Red Mill Vital Wheat Gluten because I can readily...