When in doubt don't throw it out.  Refresh, by discarding half of it, and especially any of the smelly, colorful chunks-then just add about the same amount of volume of flour and water.   Your starter is stronger than you think, just got to help the good bacteria out by getting rid of the bad bacteria. 

Happy baking!  

For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Show Notes. Sourdough English Muffins

¾ cup of sourdough starter

1 cup of warm water (approximately 100 degrees).

1 packages or one tablespoons of active dry yeast.

2 tablespoons of honey

3 cups of unbleached bread flour. Note the recipe requires bread flour, not all purpose flour.

1 cup of stone ground whole wheat flour.

1 tablespoon of salt.

SmartLabel - Original English Muffins - 048121102081 (labelinsight.com)

Thomas' English Muffins Reviews – Viewpoints.com

Please subscribe to this podcast for automatic access to new episodes. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Preheat oven to 350 degrees.

Crust: combine together the flour butter, lemon zest and powdered sugar.

3 ¾ cups of white pastry or all-purpose flour

1 ¾ cups plus 2 Tablespoons of butter softened (not melted but softened) it will be too thin brittle if it is melted.

1 1/2 cups plus 2 Tablespoons of powdered sugar

1 lemon zested. Zester, cheese grater works, paring knife, just want to remove the outer layer of the lemon. If you use dried lemon, then use 1 T and hydrate in advance.

1 tsp of salt. 

Spray two cookie sheet with nonstick spray. Place the above mixture on the sheets evenly distributed and pack down.

Bake in a 350 degree oven for 20-30 minutes or until slightly golden and firm. Best to start with 20 and add 5 more at time.  

While the crust is baking, whisk together the eggs, white sugar, flour, lemon zest baking powder and lemon juice until frothy. 

Pour the mixture on the hot crust.

8 eggs

4 cups of white sugar

2 tsp of baking powder

½ cup of all-purpose flour

2 cups of lemon juice. 

2 Tablespoons of lemon zest or 2 lemons.

Return to the 350 degrees oven for an additional 20-30 minutes until golden and center is pretty firm.

Let them completely cool. 

Dust the top with 1-1 ½ cups of powdered sugar. 

Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ 

Thanks for listening.  

400 g of warm water or 1 ¾ cup

730 g of bread flour or 5.2 cups

4g of instant yeast or 2 tsp

10 g of salt or 1 2/3 tsp

Flour for dusting.

For traditional baguettes about 450G (14oz) baguettes, 150g or 4.5 oz for demi baguette or 600g or 22 oz. for le pain or round loaves.

Please subscribe to this podcast for automatic access to new episodes. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit House of Bread Franchisee – Experience The Pride and Independence of Owning Your Own Business   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.  

To sprout or not to sprout?  Why not, as it is pretty consistent that adding some sprouts to your diet is good for you and you don't need to bake over any dung.   The soaking and sprouting process enriches the wheat, which in turn ups the levels of nutrients and lowers carbohydrates. Sprouted grains are more easily digested, and the nutrients are better absorbed. 7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com). 7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com)

Sprouting Wheat Berries:

Step 1: rinse 3/4 cup wheat berries in water. Then place wheat berries in a quart-size jar or other container that will allow for added water and sprouts to double in size. Fill with water about an inch or two over the wheat berries, cover with a cloth lid.  You can either leave it on the counter and return 8-10 hours later or you can put the soaking wheat berries overnight in the refrigerator.

Step 2: drain the water and rinse the berries. Pour the berries into a colander for draining and rinsing, and then repeat the rinsing and draining until you see little sprouts emerge from the berries. Let the spouts grow to between 1/8 and 1/4 inch.  The entire process should take 2-3 days from the start of the soak.   We use the refrigerator at the bakery because it is easier for the baker to manage the sprouts, but at home, you can shorten the process if you leave it on the counter.  

Step 3: store the sprouted berries in your refrigerator, drained, for up to 5-7 days. 

SPONGE:

2 ½ cups of warm water

2 packages of active dry yeast

3/4 cup of honey. 

2 and 1/2 cups of whole wheat flour (freshly milled, high protein bread flour is preferred)

First, proof the yeast then add the remaining above ingredients, mix until the ingredients are fully combined. However, this is not your kneading stage, so do not mix for more than a couple of minutes. Cover with a damp towel and place the bowl in a warm place (70-75 degrees), for two hours.

TWO HOURS LATER preheat the oven to 350 degrees and spray your loaf pans or large sheet pan.

SECOND MIXING

1 package of active dry yeast

3 ½ cups whole-wheat flour (add only 3 cups and hold back on the ½ cup of flour until you start kneading)

1 Tablespoon of salt.

After a few minutes of kneading and you are close to the good dough stage than add in your sprouts.  Continue to knead while working in the 1 1/3 cups of sprouts.  The sprouts will add some moisture and if you need to add some of that 1/2 cup of flour you held back.  However, be very cautious about adding too much flour as whole grain flours take longer to absorb the moisture.  

For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Seven heavenly virtures: humility, willingness to adapt to change, caring about your customers, caring about employees, pricing your products correctly, marketing, doing the consistent little things to move towards your goal will get you there and forgetting about chasing any short cuts.  

Happy baking everyone.  

Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

I covered a double recipe for 48 croissants in the episode.  I'm including a more home based size that will yield 24 croissants. 

Step One

1 # 8 0z or 5 1/2 cups of white bread flour

1/2# of cold butter or 1 cup

1 Tablespoon of Salt

2 1/2 cups of cold water.

MIx the flour and butter until it looks like cornmeal.  Add the salt to the water, stir well, then add it to the flour/butter mixture.   Mix again until smooth.

Turn out dough into a flat surface that is lightly floured.  Hand shape it into a square shape about 1 thick.   Wrap in plastic and refrigerate it for at least 30 minutes. 

Step 2, preparing the butter mixture. 

1 cup of white bread flour

3 3/4 cups butter that is slightly soft.

Combine until smooth.  Flatten it out into a square about 3/4 inch thick.  Cover the butter with plastic wrap and put in the refrigerator for over 30 minutes. 

Step 3 Rolling and Folding.

Remove the first dough from the refrigerator and gently roll it into a square about a 1/2 thick.  Put the butter square in the center of the dough.  Fold the flaps of the dough over the butter, until they meet in the middle and cover the butter.   Pinch and seal the edges together.  Turn over and start rolling it out into a rectangle shape.  Fold up like a letter with the bottom third up to the center and the top third over on top of each other.   Roll out again and repeat the procedure.  You are getting the butter into folds in the dough to get the flaky texture.  

Chill again for thirty minutes and repeat the procedure above until you end up with six turns. 

Put dough back in refrigerator for at least an hour.

Step Four Shaping.

Roll out the dough into a rectangle about a 1/4 inch thick.  Cut the dough lengthwise and then in half until you get 12 4x9 inch pieces. Cut each piece in half diagonally and arrange the points of the triangle facing away from you.  Cut a 1/2 inch on the short end or bottom of the triangle.  Roll up starting with the notched edges.  Shape in a crescent by bending the two eds towards the middle.

Chill in the refrigerator for 30 minutes.   Bake at 425 degrees for 15 minutes and then turn down the oven to 350 degrees and bake for another 15.  

Please email me at [email protected] if you have any questions, comments or suggestions for episode topics. Best way to support the podcast is subscribe and post a review. Until next time, Happy Baking Everyone!  

For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

There is something special about the combination of orange and cranberry.  This dough is bursting with both, which is why we call it orange cranberry burst.   These are the dinner rolls on my table for the holidays.  We also make French toast out of the loaves of orange cranberry burst, that  makes breakfast the start of the holiday festivities.  Show Notes: Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our YouTube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

https://rockymountainspice.com/for the dehydrated lemon zest.

Recipe:  1 cup of warm milk (approximately 100 degrees)

½ cup of warm orange juice

2 packages or one and 3/4 tablespoons of active dry yeast

5 cups of unbleached flour

1/4 cup of melted butter

1 tablespoon of salt

¼ cup of sugar

1 egg

1 T of orange extract (can substitute lemon extract if you don’t have orange on hand)

1 orange zest

Get the above mixed to the good dough stage and then add in 1 cup of dried or fresh cranberries.

This episode was a listener favorite and tis the season of pumpkin.   In this episode Sheila discusses how to make the Pumpkin Swirl and Pumpkin Pinwheels.   We use the Grandma's White dough as the base, and swirl in generous amounts of spiced pumpkin.    We also have a Youtube video that will show you how as your listening to the podcast.  

Recipe: 1 cup of pumpkin puree

1/2 cup of brown sugar

2 tsp of nutmeg

2 tsp of ginger

2 tsp of cinnamon

1/2 cup of raisins as optional. May substitute chocolate chips or nuts but must not exceed ½ cup total.

Please subscribe and share this podcast with another bread head. To see our Youtube video of making Pumpkin Swirl, please go here https://youtu.be/5aheh5VSC8w For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.