Category Archives: Savory

savory flavors

Curried Cauliflower Flatbread – Again!

Posted on July 3, 2009 by Beth

Week Twenty-Seven: Try It Again, This Time With Feeling.   Okay, I am apparently denied the great virtue of impeccably turning out one of these breads.  Perhaps you remember, but I crucially neglected to use a nonstick pan the first … Continue reading →

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Basil-Lime Popovers – Again!

Posted on July 1, 2009 by Beth

Week Twenty-Seven: Try It Again; This Time With Feeling. This was one recipe that I absolutely had to have another attempt at.  The first time I tried it, I was so disappointed!  Those poor, flat little popovers, they never really … Continue reading →

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Fougasse – Again!

Posted on June 29, 2009 by Beth

Week Twenty-Seven: Try It Again; This Time With Feeling. Well, it’s that time again: I’ve gotten through another three months.  That’s right, Faithful Readers, it’s the halfway point!  Woo!  Six months down, six months to go! *confetti* So this means that … Continue reading →

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The Long Rise Method

Posted on June 27, 2009 by Beth

Week Twenty-Six: Same Dough, Different Method [Oh my gosh, you guys!  I forgot to post this!  It was all written, and I totally forgot to hit the “publish” button!  Sorry sorry sorry!] The last variation of the week draws inspiration … Continue reading →

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The Pre-Ferment Method

Posted on June 26, 2009 by Beth

Week Twenty-Six: Same Dough, Different Method You all remember what a pre-ferment is, right?  Well, for those of you who can’t be bothered  to click on links, a pre-ferment is what you get when you ferment some of your ingredients for … Continue reading →

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The Overnight Proof Method

Posted on June 25, 2009 by Beth

Week Twenty-Six: Same Dough, Different Method Now this bread right here, the one pictured right above this line, this is why I’m doing all these variations.  Yesterday, I experimented with fermenting (aka: the first rise) the dough overnight in the refrigerator.  … Continue reading →

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The Overnight Ferment Method

Posted on June 24, 2009 by Beth

Week Twenty-Six: Same Dough, Different Method Today’s method variation involves a long, slow, cold ferment of the dough.  Maybe you think that sounds like we’re doing something ugly to the dough, turning it into dough sauerkraut, or something; but the … Continue reading →

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The Autolyse Method

Posted on June 23, 2009 by Beth

Week Twenty-Six: Same Dough, Different Method Yesterday, I introduced this week’s variations with the most basic method of bread making: the straight dough method.  Today, I’m going to discuss the easiest, fastest way to improve the flavor of any bread, … Continue reading →

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The Straight Dough Method

Posted on June 22, 2009 by Beth

Week Twenty-Six: Same Dough, Different Method   Okay, I’ll admit it.  Not like it was such a secret, but I am such a kitchen dork, you guys!  I could list examples to prove my point, but I’m sure it’s a … Continue reading →

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Champagne Bread

Posted on June 20, 2009 by Beth

Week Twenty-Five: Beer Bread Week! For my final beer bread variation this week, I wanted to test a hypothesis.  As you may have read yesterday, I determined that the main thing that makes beer bread so magically delicious is the … Continue reading →

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