YeastSpotting 9.14.12 ~ Loaves and Rolls, Second Batch

Loaves and Rolls, Second Batch
Schnelles Roggenbrot
Soft Pretzels
Farro Hard Cider Multi-Grain
Poppy Seeds And Plums Spelt Sourdough
Cheddar Soft Pretzel Bites
Hummus Bread
Rustic Potato Bread
Apple Cinnamon Braided Bread
Serious Rye
Shawnigan Sourdough
Parmesan Pull-apart Bread
Assorted Round-shape Challahs
Peppermint Mocha Kahlua Multigrain
Bread Machine Buttery Bread
Sourdough Brioche Hamburg Buns
Honey & Pumpkin Twists
Buttermilk Bread
Roasted Flour Bread
Lingonberry Rye Sourdough
Sourdough Baked On The Grill

Don’t forget to check out the other pages in this week’s YeastSpotting:

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.

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  1. I don’t do pretzels in baking soda. I use food grade lye.

    Yes, it takes some caution but anyone that took chemistry in high school is more than capable of handling it.

    My Mom and I have done Laugenbretzeln several times and I’ve done them by myself. Once the solution is mixed it is much safer to work with. And there is absolutely no substitution for the taste and texture. The lye starts to cook the pretzels before the ever enter the oven.

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  • ... no Yoga exercise, no hour of meditation ... will leave you emptier of bad thoughts than this homely ceremony of making bread.
    --M.F.K. Fisher, The Art of Eating

  • a few of my baking books

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