The Esteemed Bialy (Sourdough, of course)

Bialys are a cross between great pizza crust and bagels. Imagine a nicely browned, crunchy, puffed up rim of a pizza, with a dollop of sauteed onions and garlic. I mostly choose bread recipes with whole grain flours. I like the taste, texture, and relatively higher nutrition of whole grains. Some recipes call for a… Continue reading The Esteemed Bialy (Sourdough, of course)

Tweaking the OMG Sourdough

  This is easily our favorite bread of all I have baked. Every time I bake a different bread, Wife says, “Yeah, it’s good, but that rye is the best. Make it next, okay?” I had trouble with the hydration the first time. I could handle the gloopy dough but I had trouble getting it… Continue reading Tweaking the OMG Sourdough

Sourdough Pizza Crust

Another good use for starter discard. Our favorite topping is tomato sauce, sliced onions, black beans, and shredded cheese. I use a baking stone for pizza, using a peel with parchment paper. The parchment stays with the dough. It gets a little charred in the oven but works well. I usually pre-cook the dough for… Continue reading Sourdough Pizza Crust

Whole Wheat Sourdough Scones

I’m always looking for ways to use my starter discard, since I hate to throw away anything good food. I found this scone recipe on Home Joys blog. Sourdough Scones 240 grams sourdough starter discard 84 grams honey 226 grams whole wheat flour 1/2 teaspoon salt 2 T. cinnamon 1 large handful (about 1 cup) walnuts, chopped 2… Continue reading Whole Wheat Sourdough Scones