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Pain & Levain

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Brioche Hamburger Buns | The Perfect Loaf. This past weekend I had the wonderful opportunity to attend a workshop by the one and only Sandor Ellix Katz, author of The Art of Fermentation (essential reading!). I walked away from the workshop infused with inspiration and a head full of fermentation ideas. Of course it wouldn’t be a hands on workshop if I didn’t leave with a jar of bubbling veggies — a relish of sorts.

The fermenting relish we created by hand during the workshop had numerous spicy New Mexico chiles1, onion, corn, tomato, sweet potato (cooked) and garlic added to the mix. After getting my hands dirty with mixing, mashing, and packing I began to ponder what I’d first like to use this spicy concoction on, and then it came to me: hamburgers! Coincidentally, the upcoming weekend of July 4th has always been a big grilling weekend out here and what better way to celebrate our Nation’s independence than to fire up the grill and throw on some burgers and veggies.

What I like most about this recipe is its versatility. Vitals. Cake au citron, pavot et levain | Floured : Faire son pain maison au levain. Premier recette de cake sur le blog et pas n’importe quel cake, un classique! Je raffole des cakes et gâteaux au citron mais je suis également une fan des graines de pavot, dans le pain certes mais aussi dans les cakes!

Surtout quand le cake est moelleux, parfumé et qu’il fond dans la bouche quand on le savoure avec un bon thé! Mais pourquoi est-ce que je vous parle de cake? Tout simplement, parce que préparer un cake est aussi une excellente façon d’utiliser un surplus de levain, notamment quand on souhaite en éliminer une partie pour le rafraichir ou quand on se retrouve avec beaucoup de levain qu’on ne souhaite pas forcément utiliser! Pour la recette de base du cake au citron et pavot, j’ai utilisé celle du blog, elle est tout simplement parfaite! Ingrédients Etapes Il est enfin temps de se régaler! Et comme ça c’est ZERO gaspillage! Enjoy! Blog Coconut - Cuisine | Foodisterie | Home-Made - Foodisterie - Lifestyle - Home-Made. How to Make Tartine Style Country Bread [Video] - Breadwerx.

So what exactly makes this bread Tartine Style? Is it the same recipe as the classic Tartine loaf? Nope. Is it made with the same method then? Not really. So what’s the reason? Basically, it boils down to a few similar characteristics. The real reason I call it “Tartine Style” is because that’s what people are searching for. The most accurate title for this loaf would be “Champlain Country Bread” because it’s basically just a variation on my Champlain Sourdough — it contains the same ratio of spelt to rye (2 to 1), just with a higher hydration and greater portion of whole grain. But no one’s out there searching for “Champlain Country Bread” either. So “Tartine Style” it is. For better or worse, that is the most recognizable association for this style of bread. But that’s for another article. Right now, lets just get to the bread . . . Description As noted, this bread is made with a very wet dough and a fair amount of whole grain.

I know, I know — you want the big holes. And the flavor . . . Mix. Comment créer son propre levain liquide? | Floured : Faire son pain maison au levain. La plupart des recettes de ce blog contiennent un ingrédient clé, j’ai nommé « le levain »! Qu’il soit liquide ou dur, il sera indispensable à la réalisation de succulents pains en tout genre mais également des viennoiseries ou encore des pâtes à pizza! Revenons tout d’abord à l’origine même du levain, Comment ne pas s’émerveiller face à cette réaction tout à fait naturelle et spontanée à l’origine de la naissance d’un levain?

Se dire qu’un mélange de farine et d’eau peut spontanément fermenter et prendre vie! Cette masse grouille de micro-organismes et ne demande qu’à croitre et c’est ce qui servira à ensemencer votre future pâte à pain! J’ai longtemps trouvé l’élaboration d’un levain fastidieuse et surtout difficile à maitriser mais pourtant j’avais tort et surtout je manquais d’informations! Je vous invite d’ailleurs à jeter un coup d’oeil au blog de notre talentueuse Cairote au sujet du levain et des étapes à suivre pour vous lancer dans cette aventure (LIEN) J4: c’est prêt!

Sourdough Pizza Dough and Recipes | The Perfect Loaf. I’m a serious pizza eater. There were stretches of time back when I lived near my Dad’s restaurant where I’d eat fresh pizza almost every other day; I’d stop in for a slice (owr a whole pie) on my way home from work to sort out dinner. This was not because I was lazy and didn’t cook, but because I loved pizza and I simply wanted some. I’ve had tons of different topping combinations but always fall back on classics: sometimes I think the simplest of things really are the best. But one of the most amazing things about pizza is that it can take on so many different toppings and taste fantastic. I know hardcore pizzaiolo will take issue with that statement but it’s pretty awesome to experiment with new flavors and see what we can come up with. Even in Italy I’ve seen some crazy pizza toppings (French fries? Pizza is a food I can eat at every single meal given the chance and when visiting a new restaurant I always struggle internally when I spot it on the menu.

Ok, let’s make some pizza. 1. My Top 3 Leftover Sourdough Starter Recipes | The Perfect Loaf. Should we take a break from baking bread for a bit? How about just one entry… Trust me it will be worth it when you try even just one of my top 3 leftover sourdough starter recipes. Plus, it’s still considered baking if we’re using a starter, in a roundabout kind of way, isn’t it? This post presents a few ways we can utilize our excess sourdough starter discarded at each feeding (refreshment), and since my sourdough starter is fed twice daily, I usually have excess starter in the morning and evening.

Many see this excess as “waste” but it’s something that can be used for many things besides going into your compost bin. After all, this waste can be seen as food for our culture and is essentially a levain we would use to give life to otherwise inert flour. If you named your sourdough starter like I have (hey, Brutus1!) I’ve made the waffles & pancakes so many weekends the process has become ritualistic. The following recipes are tried and true here in my kitchen. Ingredients Method Method. Beginner's Sourdough Bread | The Perfect Loaf.

My very first sourdough loaf surprisingly turned out to be pretty decent, but oh boy was it sour. Sour like those candies you really only eat at the movie theater because they destroy your tongue, sour. Ok, maybe that’s an exaggeration but I remember my wife choking down a slice commenting that it was “pretty good, yeah, pretty good bread” and only later did she fess up that it was “actually not really that good to be honest.” But all-in-all the bread baked fully, rose nicely and had a pretty decent crust. And you know what, we ate the entire thing because despite its sourness it still was tasty, and one has to start somewhere, right? And starting out can be daunting, especially with sourdough, but that’s what this post is about: a beginner’s sourdough bread. A how-to guide on getting started with baking my style of sourdough at home with a touch more explanation for some of the steps and terms. Starter A starter is essentially a mix of flour and water that naturally ferments.

Autolyse. Weekend Baking Schedule | The Perfect Loaf. The primary goal in this post is to help you get into a schedule for baking fresh, healthy bread every weekend without having to worry about refreshing your sourdough starter during the week. Ok, I know it’s hard to bake every weekend, but I do believe this post outlines a manageable schedule for fresh bread most weekends. It can be challenging to carve out time from our busy work schedule day after day to devote to sourdough starter maintenance — with two kids at home believe me, I get it. So what can we do? What kind of weekend baking schedule can we devise to help reduce the amount of worry while still ensuring we can have fresh bread when we want it? This post will go day-by-day through an entire week and outline exactly what I do each day to address exactly that. Help! I get the above question at least a handful of times during the week and thus the motivation for me to put together this entire post.

Starter Maintenance Refreshment Before Refrigeration Refreshment Process Thursday. Cake à la mozarrella et tomates au levain/Savory mozzarella and tomato cake - ... au levain! L’hiver approche et le chaudron à soupe est sortie de son placard… bon, d’accord, il fait 26°C en ce moment, mais on a envie de SOUPE !!! Mais personne dans ma grande famille accepte un repas où il n'y a que de la soupe. Il faut qu’il y ait du pain, du fromage, du jambon. Je me suis dit qu’un cake salé pourrait changer et ajouter de la couleur, de la texture et du goût à côté d’une bonne soupe aux légumes. Voici un cake à la mozzarelle et aux tomates qui a été très apprécié chez nous. Winter is coming and the soup pot has come out of the cupboard… ok, well, it’s been around 26°C these days, but we want SOUP ! Here’s a savory cake recipe with mozzarella and tomatoes that was really enjoyed at our table.

Cake à la mozzarelle et tomate au levainSavory mozzarella and tomato cake Préchauffez le four à 180°C.Dans un bol, mélangez la farine avec la levure chimique et le sel.Dans un autre bol, fouettez les œufs avec le levain, l’huile et le lait. Home | The Perfect Loaf. Comment créer son propre levain liquide? | Floured : Faire son pain maison au levain. How To Make Sourdough Starter from Scratch. Not all of us are so lucky to have a sourdough starter passed down to us from our bread-baking forefathers and foremothers. Thankfully, making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit. That’s right! No expensive heirloom starters, mashed-up grapes, or mysterious rituals required — just flour, water, and a little bit of patience. Here is how to make your own sourdough starter from scratch.

Easy-peasy. Before you get started, let’s talk about wild yeast, which is the key to a sourdough starter. Before we had active-dry yeast or instant yeast, we had wild yeast. By contrast, wild yeast can be fussy and finicky. So why bother? What Is a Sourdough Starter? A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. After a day or two, bubbles will start to form in the starter, indicating that the wild yeast is starting to become active and multiply. Using Whole-Grain Flours to Make a Starter.

The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts. How to Make Tartine Style Country Bread [Video] - Breadwerx.