Recipes from Home

because an index card box is so last century…

bread

18 Dec 2020 by Katja

Drop Biscuits

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 teaspoon table salt
  • 1 cup cold buttermilk (or a combination of plain yogurt and milk)
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    11 Nov 2020 by Katja

    Sourdough Starter

    This is copied from Eat The Roses How To Make Your Own Sourdough Starter and Why You Should, because I have trouble finding it again when I want it.


    Pictured: Stockholm Sourdough 2.0

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    18 Apr 2020 by Katja

    Overnight Refrigerator Focaccia

    • 500 g bread flour
    • 10 g salt
    • 7 g instant yeast
    • 440 g warm water
    • olive oil
    • kosher or sea salt
    • rosemary, chopped

    Combine flour, salt, yeast and water and mix well. Cover and let rise 12-16 hours in the refrigerator.

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    8 Nov 2019 by Katja

    36 Hour Bread

    This makes 3 small baguettes, or one large batard.

    • 150 g 100% hydration starter
    • 425 g bread flour
    • 300 g ice water
    • 10 g salt

    Day 1, PM:
    Feed starter (75 g flour, 75 g water). Cover and let stand at room temperature for 12 hours.
    Separately, mix the bread flour and the ice water until it forms a shaggy mass. Cover and refrigerate for 12 hours.
    Day 2, AM:
    Combine starter, autolysed dough and salt, and mix. Bulk rise at room temperature for 3 hours. Stretch and fold every 1/2 hour. Cover and refrigerate for 24 hours.
    Day 3, AM:
    Remove the dough from the refrigerator, and let rise at room temperature for a couple of hours. You want the dough to have doubled in size, but not to be so bubbly that it’s hard to shape.
    Divide (or not), and pre-shape. Let rest, covered for 40 minutes. Preheat oven to 460°.
    Shape and proof for 30-50 minutes. Steam the oven, and score and load the bread(s). Baguettes will take about 25 minutes; a batard will take about 45 minutes.

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    30 May 2019 by Katja

    Five Minute Seeded Wheat Bread

    This bread is made using Jeff Hertzberg and Zoë François’ method from The New Artisan Bread in Five Minutes a Day. See the Master Recipe post on their website for more details on mixing, rising, shaping and baking using this method.

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    25 May 2019 by Katja

    J&Z Formulas


    Master Pain d’Epí Peasant Tapanade Deli Rye
    Water 680 680 680 680 680
    Yeast 10 10 10 10 10
    Salt 25 25 25 25 25
    All-purpose flour 910        
    Bread flour   920   990  
    Rye flour     60   120
    Whole wheat flour     65    
    All-purpose flour     780   780
    Tapanade       230  
    Caraway seeds         10
    29 Apr 2019 by Katja

    Simple Cornbread

    • 2/3 cup coarse cornmeal
    • 1/3 cup all purpose flour
    • 3/4 cup buttermilk or equivalent
    • 1 egg
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp sugar
    • 1/4 tsp salt
    • 2 tbsp butter

    Preheat oven to 425°. Place a 5-7″ cast iron skillet in the oven to heat. A 5″ skillet will make a taller, more cake-like cornbread; the 7″ skillet a shallower, crispy cornbread.

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    26 Mar 2019 by Katja

    Ymerdrys

    What to do with leftover Danish rye bread? Make Ymerdrys, which are the spitting image of Grape-Nuts, except that you know where these came from. Sprinkle Ymerdrys on yogurt and berries for breakfast.

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    22 Oct 2018 by Katja

    Maple Oatmeal Sourdough Bread

    Overall Formula

      Metric Baker’s %
    Bread flour 800 grams 80%
    Whole wheat flour 200 grams 20%
    Steel cut oats 200 grams 20%
    Maple syrup 50 grams 5%
    Salt 20 grams 2%
    Water 850 grams 85%
    Instant yeast 1 pinch

    Starter

      Metric Baker’s %
    Bread flour 100 grams 10%

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    1 May 2018 by Katja

    Front Range Sourdough Rye with an Old Bread Soaker

    With thanks to Jeffrey Hamelman’s Bread, here is my version of sourdough rye with an old bread soaker. I am including the old bread as part of the flour for calculating baker’s percentages.

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