Monthly Archives: May 2014

Banana Cake

Posted on May 23, 2014 by Cat

By Cat, July 2007 (Photo, right, from Wikimedia Commons) Includes: 1. Banana Cake (or Muffins), About Ingredients; 2. Recipe version I: Pre-Soaked Flour method; 3. Recipe version II: with Whole-Grain or Sprouted Flour (still under development); 4. Chocolate-Banana Cake Variation See also: 1. Cakes, Tortes & … Continue reading →

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Sourdough Banana Bread

Posted on May 23, 2014 by Cat

By Cat, June 2010 (Photo, right, from Wikimedia Commons) Includes: 1. Sourdough Banana Bread Version I; 2. Version II; 3. Version III See also: 1.  Banana Cake; 2. Mom’s Banana Nut Bread; 3. Bread & Rolls Menu; 4. Cakes, Tortes & Quick-Breads Menu Banans are a favorite fruit … Continue reading →

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Mom’s Banana Nut Bread

Posted on May 23, 2014 by Cat

By Cat, June 2010  (Photo, right, from Wikimedia Commons) Includes: 1. Mom’s Banana Nut Bread (Traditional Method); 2. Mom’s Banana Nut Bread (Pre-Soak Method, not yet tested) See also: 1.  Banana Cake; 2. Sourdough Banana Nut Bread; 3. Bread & Rolls Menu; 4. Cakes, Tortes & … Continue reading →

Posted in Baked, Dairy, Eggs, Fat or oil, Flour, Leavening, Nuts and seeds, Soaked, Sweetener, Tropical fruit | Leave a comment

Sourdough Kaiser Rolls

Posted on May 22, 2014 by Cat

By Cat, May 2012 (photo, right, from Wikimedia Commons) Includes: 1. About malt; 2. About the starter; 3. Modifications to original recipe; 4. Sourdough Kaiser Roll recipe. 5. Testing (incomplete See also:  1. Sourdough Introduction; 2. Bread & Rolls Menu; This last winter I got the … Continue reading →

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Crusty Sourdough Rye

Posted on May 22, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; This month I started a rye sourdough starter, using dark rye flour and water. I love rye bread, and right now it’s the only true … Continue reading →

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Swedish Limpa Bread (Vörtlimpa)

Posted on May 20, 2014 by Cat

By Cat, Jan 2012  (Photo, right, from Wikimedia Commons) Includes: 1. About rye flour and substitutes; 2. Limpa bread, yeast-risen recipe; 3. Ingredients for one loaf (for testing) See also: 1. Sourdough Swedish Limpa Bread (Rye); 2. Bread & Rolls Menu According to Scandinavian … Continue reading →

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Sourdough Bohemian Rye Bread

Posted on May 20, 2014 by Cat

By Cat, Jan 2012; updated May 2014  (Photo, right, from Wikimedia Commons) Includes: 1. Sourdough Bohemian Rye (Old Version); 2. Sourdough Bohemian Rye (New Version) See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; 3. Rye Starter info Bohemian Rye is also known as Deli Rye, … Continue reading →

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Sourdough Limpa

Posted on May 20, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) Includes: Sourdough Limpa (a Swedish Rye Bread) See also:  1. Sourdough Introduction; 2. Bread & Rolls Menu; 3. Swedish Limpa Bread (Vörtlimpa) Other sites: BreadTopia (1), see comments for a Swiss Rye sourdough recipe by Heinz. This month I started a rye … Continue reading →

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Simple Sourdough Rye Bread with Rye Starter

Posted on May 20, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) Includes: 1. My Sourdough Rye Starter; 2. Simple Sourdough Rye Bread See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; 3. Ronny’s Simple Sourdough Bread (includes Rye Starter info) This month I started a rye sourdough … Continue reading →

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Ciabatta, with mixed grains, soaked grain-berries & starter

Posted on May 19, 2014 by Cat

By Cat, July 2010 (Photo, right, from Wikimedia Commons) Ciabatta is an Italian rustic bread, with soft spongy interior and crispy crust, and with a slight sourdough flavor that comes from an overnight ferment. It was originally made in 1982 from … Continue reading →

Posted in Blended, Flour, Grain, Leavening, Soaked | Leave a comment