Babcia’s Bread Experiment, part 8: ham and cheese roll!

For the next while, as I remove part of the dough from one batch to use in the next batch, I will be taking out slightly larger pieces of dough, to make larger batches of bread with it, next time. Our flour canister is tall and narrow, so I've made a point of flattening the … Continue reading Babcia’s Bread Experiment, part 8: ham and cheese roll!

Babcia’s Bread Experiment, part 7: having fun

After yesterday morning's cat disaster, the girls were kind enough to drop their own projects and take over cleaning up. While I was doing my rounds outside, the furry little monsters created another mess. One of the jade plant posts I'd managed to shield from their digging got knocked to the floor. *sigh* I was … Continue reading Babcia’s Bread Experiment, part 7: having fun

Babcia’s Bread Experiment, part 6: restarting

Okay, so after accidentally killing off our ball of old dough "yeast", I had to start over. Since I have no idea how my grandmother got her first ball of old dough, this is all a guessing game, anyhow! This time, I went with another old technique: the sponge. It's just 2 cups warm water, … Continue reading Babcia’s Bread Experiment, part 6: restarting

Babcia’s Bread Experiment, part 3c: all done, and where I screwed up

Our first batch of bread using old dough, in the manner my Babcia used to do, is now done. I did mess up a bit, which I will talk about below. Here is how the dough looked after the first rise. I had left it for about 1 1/2 - 2 hours, give or take. … Continue reading Babcia’s Bread Experiment, part 3c: all done, and where I screwed up

Sourdough “Batter” Bread, with recipe

Today my daughters did the baking, starting with a sourdough "batter" bread. There's a reason the word batter is in quotations... The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they've come up with. Like this... I love the little doodles! … Continue reading Sourdough “Batter” Bread, with recipe

Basic Sourdough Rye Bread

The following is the Rogers Basic Rye Bread recipe, modified into a sourdough version. We have never used lemon juice in bread baking before, but the packaging for our rye flour recommends it as a conditioner for no-additive flour.  In fact, the packaging is very enthusiastic about the use of lemon juice in bread baking! … Continue reading Basic Sourdough Rye Bread