Bread

What Is Sourdough? — The Soul & Science of Sourdough

(Image credit: Kitchn)

To bake bread is to tap into a long lineage of human ingenuity, community, and satisfaction. Flour, water, yeast, and salt come together and hours later you're slathering butter on your daily loaf. But just how does all that work? And what does it truly feel like to master this simple process? These are the questions we're seeking to answer. In our series, The Soul & Science of Sourdough, we're partnering with the minds behind Modernist Bread and the larger community of sourdough bakers to explore how the intersection of soul and science can help you learn the fundamentals of sourdough. Amy Halloran, author (and one of the most curious home bakers we know!), will be your guide as we walk you through the major stages of the bread baking craft, sharing stories and tips along the way. You'll be inspired as a new baker and nurtured in your current practice. As Amy says, the perfect loaf of bread is simply the one that's fits in your life. Here's to finding it!


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What’s the Difference Between Levain and Starter? — Tips from The Kitchn

(Image credit: Emma Christensen)

Starter. Sourdough starter. Levain. Starter sponge. Mother sponge. Biga. Chef. Poolish.

You'll hear many names tossed about in bread recipes. What do they mean? And what exactly is the difference between them all?

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Recipe: Slow Cooker Vegetarian Split Pea Soup with Grilled Cheese Croutons — Quick and Easy Vegetarian Dinners

(Image credit: Melissa Ryan)

I grew up eating my grandmother's split pea soup, and it's one of the first things I learned to cook when I moved away from home. For this version, I omitted one harder-to-find ingredient so I can make it without a trip to a specialty store!

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Make This Healthy Hazelnut Zucchini Bread ASAP — Delicious Links

Can we all take a moment to appreciate the ingenious idea of putting zucchini in bread? Not only does it use up your zucchini surplus, but it's also a great way to sneak some extra veggies into your morning meal (looking at you, parents of picky kids). Just cut a slice, toast it slightly, and spread on some butter or peanut butter and your day is off to a great start!

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How To Make 2-Ingredient Griddled Flatbreads — Cooking Lessons from The Kitchn

(Image credit: Maria Midoes)

If you want a quick, fresh-off-the-griddle flatbread, it doesn't get much easier than this dough that uses just two ingredients. In just about 30 minutes from start to finish, you'll be tucking into tender flatbreads that can be eaten with dip, rolled up with your favorite fillings, or used to sop up something saucy that you're serving for dinner.

Oh, and guess what? There's no stand mixer or special equipment required. Here's how we do it.

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How To Make 2-Ingredient Griddled Flatbreads — Cooking Lessons from The Kitchn

(Image credit: Maria Midoes)

If you want a quick, fresh-off-the-griddle flatbread, it doesn't get much easier than this dough that uses just two ingredients. In just about 30 minutes from start to finish, you'll be tucking into tender flatbreads that can be eaten with dip, rolled up with your favorite fillings, or used to sop up something saucy that you're serving for dinner.

Oh, and guess what? There's no stand mixer or special equipment required. Here's how we do it.

READ MORE »

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