YeastSpotting 4.16.10

mosaic

We know I don’t say this enough, but a thousand thanks to all who submit their bread to YeastSpotting. Your amazing efforts continue to delight and inspire me and thousands of yeast-minded people every week. We’re just getting better and better!

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

Loaves and Rolls
Rustic Bread (Hamelman's) for MellowBakers.com
English Muffin
San Joaquin Sourdough - My favorite sourdough
Baguette
  • Baguette
  • 1x umruehren bitte aka kochtopf
Pain polka (Polka Bread)
sourdough ciabatta
Irish Walnut and Apricot Bread
Daniel Leader's Rosemary Filone
Sourdough Buttery Beer Bread
Rustic Bread
Sourdough Spelt with Flax Seeds
Classic French Bread
Baguette rolls
Orange Apple Flax Seed Bread
Flaxen Sweet Bread
Norwich Sourdough
Flatbreads, Filled Breads, and Savory Pastries
Lavash
Sweet Potato Focaccia
Oven-Roasted Tomato and Pesto Pizza
Kossar's Bialys
Focaccia
Sweet Breads and Pastries
Apple & Cream Cheese Braid
raisin snails 'like they used to make them'
Sweet Roll Ring
Doughnuts
Eggless Pumpkin Brioche
Poppy seed crown
Egg free sourdough strawberry and walnut muffins
Pear & ginger crème fraîche tarts
Blood Orange Zest Sweet Rolls
Chocolate Babka

CommentsLeave a comment

  1. says

    I am in YS deprivation, but next week I hope I can play along… :-)

    great collection again – your Norwich sourdough is superb, as well as the St Joaquin – amazing recipes, both of them

  2. says

    Susan, every week is amazing but this week submissions seem even better, and the breads look amazing.

    I have to get my hands dirty, I haven’t baked bread in a while.

  3. says

    Mmm doughnuts. I used to be called “The Doughnut Girl” at a local market back in California, but now I just can’t eat them. I suppose I ate enough to last me a lifetime.

    Can anyone offer me some advise about scoring dough? I am having a very difficult time. All from what I have found online seems to not do the trick for me. Is it just practice? I am thinking of buying a lame.

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