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http://boisefoodieguild.blogspot.com
A blog founded by a group of Foodies from Boise, Idaho, who just love to cook and try new foods. An archive of recipes is also on the blog.
The other day while I was looking for the Mole Recipes that are listed below,I came across this recipe for Bolillos, Mexican rolls. One of the recipes, has bolillos (the double "ll" is pronounced like a "y") mentioned. I had no idea what they were, (read full article)
Now here is a bread that really sounds interesting. Give this one a try. Try this variation: Change the seeds to sunflower seeds and call the rolls Sonnenblumenkerne Rolls. Just a thought. Thanks Gary for passing this recipe along. Might be good with (read full article)
I have had several requests over the past 3 or four weeks for the recipe(s) for the Sourdough Bread I make. The latest just today from my Niece Beth. I sent these recipes to her, so I'll post them to the "others" too. The hardest part is the starter (read full article)
So here we go ... the Final Act! After the bread rises I always like to do the final rise in the pan that I am baking the bread in. That way I don't disturb the rise and deflate the bread as much. Slash the top - the cut could be deeper - so the brea (read full article)
Let's see. Almost 6 days to get to this point. But, the starter is made and can now be saved and used again. So, unless I mess up the starter I have, I should not have to make any more for, say, 100 years!! Now we start the bread making process. This (read full article)
All three of these photos are from Step #7. Boise Sourdough StarterorCelebration Sourdough StarterDirections:1. (04/06/10) In a mound of flour, make a small well and add the water.2. Slowly mix the flour and the water, bringing more flour into the ce (read full article)
I have been asked to keep everyone informed about the progress of the Sourdough Starter I am making. The technique comes from the Boudin Bakery in San Francisco. Just the technique - not the starter. The photo here is at Step #4 in the directions as (read full article)
OK, so here we go. I have posted this recipe before on this blog. But this version has some changes which I like much better. No necessarily different ingredients, but rather an altered technique. Here are some suggestions:1). The 1st rise calls for (read full article)
Now this is how a Sourdough Bread should look like. Your goal? The same as mine - make a loaf of sourdough that looks like this. There are 100's, if not more, variations for a good sourdough. This one is my take on this traditional bread. The differe (read full article)
St Patrick's Day was awesome! Thanks to Leanne and Tom Felzien for opening their home for a great meal! And thanks to Gail an Bob for the "tour" of Scotland and the Whisky tasting. We took some Irish Soda Bread - recipe is on the previous post. I alt (read full article)
This is a version of Zorba's No-Knead Bread. At step #2, I added 1 1/2 cups of sourdough starter. Follow the link to the full recipe. It is not difficult.This is the bread as it came out of the oven and is still in the cast iron pot at 500 degrees F. (read full article)
"The Day" has come and essentially gone. Long day. Awesome time. Good dinner. What else can I say. Oh yes, Thank-You to all who made this day so great: Robin, Marnie, Mac, Chris, Mattie and Buddy and Gus. Here are your photos (don't miss the photos o (read full article)
Today is Marnie's second anniversary of her 39th Birthday!! It is also the 27th anniversary of my brother's 39th Birthday! Such a day! Looks like we'd best have a party. And now we will reveal, in no particular order, the wines to be serverd at toni (read full article)
Well really, it does have something to do with food! Beer does have grain in it. And vegetables. And it is cooked. And it is persevered. I guess that makes it a "one pot meal". So, this afternoon, Mac calls me and asks, "Do you want to go to the Beer (read full article)
From Martha Stewart Living, September 2009, page 176, we get an awesome challah, the Jewish celebration bread! This is not extremely hard to do, let's just say moderately difficult. But it does take time. You might want to look at Apple Honey Challa (read full article)
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