YeastSpotting 11.27.09


This year, as every year, I have a lot to be thankful for. One of the things I have come to cherish most is this weekly sharing of things you bake. Thank you to everyone who takes the time to send your incredible breads to YeastSpotting. You always inspire, challenge, and delight!

YeastSpotting is a weekly showcase of yeasted baked good and dishes with bread as a main ingredient. For more bread inspiration, and information on how to participate, please visit the YeastSpotting archive.

Loaves and Rolls
White Thyme Bread
Pumpkin Pie Brioche
Country French Bread with Apricots and Hazelnuts
whole wheat bagels
Pane alle Nocciole
Whole-Wheat Farro Bread
Pain a l'ancienne, with white whole wheat
Banana Feather Bread
Sweet Potato Bread
Spelt pain a l'ancienne
Maple Cornmeal Buttermilk Rolls
Curdbread with Wheat, Spelt and Millet
Sourdough Pumpkin Cranberry Challah
Whole Meal Bread with Seeds
Golden Pull Apart Buns
Flatbreads, Filled Breads, and Savory Pastries
Vegan Steamed Bao
Necci 1924 buns
Honey, fig and bacon bread
Sweet Breads and Pastries
Spiced Sweet Dough
Coffee Twist
Gourmet Chestnut and Sausage Stuffing

Post a comment » 8 Comments

  1. Gorgeous breads! Well done, beautiful shaping and scoring.

  2. A very nice round-up! And many thanks to YOU for doing the round-ups every week! Yeastspotting is always my perfect start into the weekend!

  3. Thanks a lot to you, Susan, for this lovely concept.

  4. Great roundup! I’m so addicted to yeast recipes that I’m appreciative of all the inspiration. Next up for me– my first brioche!

  5. Always, always, fascinating and lovely and inspiring. There is no end to the yeasty brilliance of the internet, and Wild Yeast sits at its centre. My kitchen is in for a busy, joyous week.

  6. The white thyme bread had me until the sourdough starter.

    Call me a heretic but I do not like sourdough bread and I do not bake it.

    But I may modify that recipe. I’m thinking more olives and rosemary and sans the starter.

  7. I love checking my blog reader on Fridays to see what we get! Several pain a l’ancienne this week. Yum.

  8. Great round-up, as ever.

    @mlaiuppa; I’m beginning to think that sourdough is a misnomer for many starters. Sure, some will make a sour loaf. But many will not. I often use my starter instead of fresh or dried cultivated yeast, and I don’t get a sour taste unless I want one.

Post a comment

  • If thou tastest a crust of bread, thou tastest all the stars and all the heavens.
    --Robert Browning

  • a few of my baking books

  • copyright

    This work is © 2007 – 2012 by Wild Yeast. If you would like to use something you see here, please ask me.