You may open a bucket of dough that’s been untouched for several days or more and find it’s gray, leathery and has some liquid on it (pictures below), with a strong “sourdough” smell to it, since it had been fermenting for a very long time. For those of us who like that kind of character […]
Return to FAQs page As your dough stores in the refrigerator, it might develop a uniform gray discoloration and liquid on its surface or at the bottom of the bucket. This is not mold and can be safely ignored (scroll down to the bottom of this page for instructions on how to recognize mold). Here […]
Readers have been asking me about using einkorn flour in my Master Recipe, and since it’s basically winter in Minnesota (see Halloween picture below), it’s time to bake. Einkorn is a variety of wheat that’s been available in the U.S. for a while. Its flour makes a delicious loaf, and some of you have told […]
Zeppole are a traditional Italian doughnut–a Christmas treat, but the internet holds many different descriptions and definitions of what they are. Some versions are carefully piped, some are made as small doughnut holes, and some are roughly free-form. Years ago I ate the latter rendition in New York at the San Gennaro Street Festival in Little Italy, […]
Before we even start, if you’ve already tried this recipe and are having trouble getting your sourdough starter to the “very-active” stage, or if your loaves aren’t rising well, or if they’re too dense, you can skip to the Troubleshooting tips below… scroll waaaay down. If you’re new to this page, start right here with […]
Making sourdough is a favorite pastime for many, but within the last few weeks thousands more have joined the club, as yeast is suddenly hard to find on the grocery store shelves. We here at Breadin5 have been making sourdough for years, and while we have a post on our Easy Sourdough Starter, we realized […]
Part of the essence of the perfect New York pretzel is the way they look. Philadelphia has a pretzel culture too, but you’d never confuse it with its northern cousin, due to the shape. Philly has figure-8 knots and New York has well… pretzel shape. Admittedly, it’s nostalgia that makes me partial to the New […]
It’s that time of year again: pumpkin in everything! I have to admit I don’t mind the pumpkin-y goodness showing up all over the interwebs; there is something very comforting (once the cold weather hits) about all the cinnamon spice in the air. We decided to update our pumpkin pie brioche recipe just a little, […]
Before we even start, if you’ve already tried this recipe and are having trouble getting your sourdough starter to the “very-active” stage, or if your loaves aren’t rising well, or if they’re too dense, you can skip to the Troubleshooting tips below… scroll waaaay down. If you’re new to this page, start right here: Here’s […]
Part of the essence of the perfect New York pretzel is the way they look. Philadelphia has a pretzel culture too, but you’d never confuse it with its northern cousin, due to the shape. Philly has figure-8 knots and New York has well… pretzel shape. Admittedly, it’s nostalgia that makes me partial to the New […]