Vegan | Simple Math Bakery

Roasted Garlic Sourdough Bread

By Jeanne, on February 17th, 2010

Roasted Garlic Sourdough Bread

I am so thrilled with this bread! You see, sourdough starter and I have had an on again-off again relationship for almost two years now. I cultivated a starter from scratch. It was bubbly and it smelled nice and sour. I used it to make pancakes and cake, with wonderful results.

But something always went wrong when I tried to make bread. I didn’t want to give up on my starter so I tried again and again. Nothing worked…until now. I started a brand new starter from scratch last week, and just look at this bread! I suspect that my old starter may have been the source of my troubles.

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Start Your Starter!

By Jeanne, on February 15th, 2010

Sourdough Starter

When I learned that bread could be baked without commercial yeast, I had to give it a try. I love finding new ways to become self-sufficient, and making bread with a wild yeast culture definitely appealed to me. Plus, it sounded like a fun science experiment with the added result of delicious homemade bread.

To bake with wild yeast, the first step is to create a starter. This starter serves as a master culture of the organisms necessary to leaven a loaf of bread. A portion of the starter is used each time you bake, and the rest of the starter is refreshed for next time.

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To Knead or Not to Knead? Anadama Bread, Part 2

By Jeanne, on December 5th, 2009

No Knead Anadama Bread

Cornmeal and molasses give this bread a deep, rich flavor. You can taste the absence of refined sugar. That flavor is intensified with the addition of whole wheat flour. It tastes just as great with butter and fresh jam as it does with a savory tomato and olive bruschetta.

I will definitely make this bread again and again. So how does this recipe compare with the recipe that I posted yesterday?

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Rosemary Filone

By Jeanne, on October 16th, 2009

Today is World Bread Day 2009, and I’m celebrating by enjoying some Italian Rosemary bread (panmarino).

Rosemary Bread

I enjoy seeking out bread recipes that span hours and days. I love to see the dough evolve, from a simple mixture of flour, water, and yeast to a bubbling, active dough and finally into bread. It’s a huge time investment for just a simple loaf of bread, which makes that bread taste all the more wonderful.

This is the first bread that I have baked from Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers. Each chapter focuses on a different European region. When I saw the chapter containing Tuscan breads, I knew that’s where I would start. The color photograph of Rosemary Filone grabbed my attention. The golden crust and open crumb made my mouth water. I love the way that rosemary tastes with olive oil and fresh bread.

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