Tag Archives: salt

Oat-y-Licious Wheat Bread, Yeast-Leavened

Posted on May 31, 2014 by Cat

By Cat, April 2009 (Photo right, from Wikimedia Commons) See also: 1. Whole Wheat & Oat Yeast-Leavened Bread; 2. Bread Basics (Yeast-Leavened Breads); 3. Basic Yeast Bread; 4. Basic Yeast Bread, Presoak Sponge Method; 5. Bread & Rolls Menu I’m interested in making mixed-grain breads. I’m collecting a few … Continue reading →

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Basic Yeast Bread, Pre-Soak Sponge Method

Posted on May 31, 2014 by Cat

By Cat, Nov 2007 (Photo, right, from University of Maryland) Includes: 1. Overview; 2. My Pre-Soak Sponge Adaptation; 3. Test Recipe (1 Loaf); 4.Testing See also: 1. Ciabatta; 2. Whole Wheat & Oat Bread; 3. Bread Basics (Yeast-Leavened Breads); 4. Basic Yeast Bread; 5. Basic Yeast … Continue reading →

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Basic Yeast Bread

Posted on May 31, 2014 by Cat

By Cat, April 2013 (Photo, right, from University of Maryland) Includes: 1. About Yeast Bread; 2. Basic Yeast-Risen Bread Recipe; 3. Basic Yeast-Risen Bread Recipe, Sponge or Pre-Ferment Version See also: 1. Pre-soak Sponge Method for Yeasted Bread; 2. Basic Yeast Bread, Sprouted … Continue reading →

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French Baguette Idea Recipes

Posted on May 26, 2014 by Cat

By Cat, May 2014 (Photo, right, from Wikimedia Commons) Includes: 1. William Courderot’s French Baguette; 2. Poolish Baguette; 3. Whole Wheat Baguettes See also: 1. Bread Basics (Yeast-Leavened Breads); 2. Bread & Rolls Menu; 3. French Baguette Mini Loaves I’m collecting online baguette recipes to try, … Continue reading →

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Le Pain Ordinaire (French Bread)

Posted on May 26, 2014 by Cat

By Cat, May 2014 (Photo, right, from Wikimedia Commons) Includes: 1. Le Pain Ordinaire (French Bread) See also:  1. Bread Basics (Yeast-Leavened Breads); 2. Bread & Rolls Menu; 3. French Baguette Mini Loaves Back in the 1970s, when I was in my French period, I longed to be able to … Continue reading →

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Ciabatta Integrale with Sourdough Pre-Ferment

Posted on May 19, 2014 by Cat

By Cat, May 19, 2014 (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. As I moved my original Ciabatta Integrale recipe … Continue reading →

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Ciabatta Integrale (Partially Whole Grain Italian Slipper Bread)

Posted on May 19, 2014 by Cat

There is a problem with this link, so I have moved it to Ciabatta Integrale (Partially whole grain Italian Slipper bread)-3. OR use shortlink: catsfork.com/CatsKitchen/?p=10637    

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100% Whole Wheat Sourdough Bread

Posted on May 16, 2014 by Cat

By Cat, May 2011 (Crock, right, by Ronny H.; Photo by Cat) Includes: 1. 100% Whole Wheat Sourdough Bread See also: 1. Sourdough Introduction; 2. Ronny’s Simple Sourdough Bread; 3. Sponge Methods for Sourdough Bread, an Overview; 4. Bread & Rolls menu At ESP’s Panel Presentation on Sourdough, … Continue reading →

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Natural Leavens

Posted on May 15, 2014 by Cat

By Cat, June 2011 (Crock, right, by Ronny H.; Photo by Cat) See also: 1. Sourdough Introduction; 2. Bread Basics (Yeast-Leavened Breads); 3. Bread & Rolls menu (scroll to ‘Sourdough’) Includes: 1. Sourdough Starter; 2. Salt-Rising Starter; 3. Natural Yeast Starter The best known of natural leavens is Sourdough, but there are others that … Continue reading →

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Lavash (or Lavosh): Armenian or Turkish Flatbread

Posted on May 4, 2014 by Cat

By Cat, Jan 2008 (PHoto, right, from Wikimedia Commons Includes: See also: 1. Lefse – Potato Flatbread from Scandinavia; 2. Breads & Rolls Menu; 3. Flatbreads: Note on Ingredients & Equipment; 4. Wheat (about) (includes white, whole and semolina flour); Other sites: 5. Lavosh (Armenian Cracker Bread (3)); 6. Lavosh (4) … Continue reading →

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