Archive of posts from June 2013

    Five-Grain Country Bread


    While it had all the makings of a wonderful bread (sponge made with rye, whole-grain soaker, high hydration), this bread just didn’t turn out for me. Note how flat and pale it is. The dough was really hard to work with, and never formed a ball. I was hesitant to add too much f...

    Banana-Chocolate Bread


    Instead of making the same old, same old, I always look for new recipes to try whenever I have ripe bananas on hand. This recipe featured grated chocolate, which sounded interesting to me, and it didn’t disappoint. Pulverizing the chocolate in the food processor meant a lot of...