bread

My Favorite Sourdough Bread Recipe

Basic sourdough recipe | Hello Victoria

A loooong while back, I posted a recipe for making your own sourdough starter. I had intended to post a bread recipe shortly after, but it took me this long to get one that I was completely happy with. Some recipes were too wet, some not enough flavour, and others too dense. I kept trying new ones, and new methods, until I had one that I knew would work every time. And here it is!

Basic sourdough recipe | Hello Victoria

This recipe started out as a San Fransisco sourdough recipe from my old school text book, On Baking: A Textbook of Baking and Pastry Fundamentals. It’s a great book that teaches the science and fundamentals of all manner of pastry and baking techniques, and includes recipes for almost anything you could think of! I often think that I need to really work through my recipe books, and this one is definitely high up on the list. It’s got such a wide variety of recipes, and explains them in full detail.

My favourite sourdough recipe | Hello Victoria

I tried making the sourdough recipe, as it’s described in the book, and it was okay, but not quite sour enough for my taste. That could be simply because of the unique wild yeast that lives in San Fransisco (L. Sanfranciscensis), or because this particular recipe was too ‘quick’ to develop a sour flavour. It actually used a small amount of commercial yeast in the dough, so that you could bake the loaf the same day you make it. Great if you’re strapped for time, but it leaves a bit to be desired in taste. However it did explain one thing I had been wondering in the past – how to acheive what I consider a San Fransisco sourdough crust. (more…)

Making Your Own Sourdough Starter

Sourdough starter recipe | Hello Victoria

I recently had a conversation with someone about sourdough bread. It all started when I mentioned I was a baker. He told me that there was a bakery near him that sold sourdough, but he didn’t know what it was or what all the fuss was about. I was quite happy to explain as I love talking about baking science.

See, sourdough isn’t a new thing. Despite its recent popularity, sourdough is what all bread used to be back in the day. Before breweries developed the commercial yeast that we now use today, the only kind of yeast we had was wild! Wild yeast is everywhere… in the air, on the walls, etc. – all you need to do is provide it with food, and water to let it grow!

Sourdough starter recipe | Hello Victoria

Make your own sourdough starter | Hello Victoria

They say Egyptians first discovered how to bake bread – someone left a bowl of a porridge type dish (made of wheat) lying around and discovered it started bubbling. I love the idea of whoever thought “let’s put this in an oven!” And since that day, we have been raising cultures of wild yeast to add air and flavor into our breads.

So, you want to make your own starter? You can go about it two different ways – first you can make one out of just flour and water, or you can use fruit and vegetables! Unwashed fruit contains lots of wild yeast on the surface, plus plenty of sugar inside to feed the yeast culture. Grapes are an obvious choice, but really any fruit and certain vegetables will do (apparently beets work). (more…)

Portzelky: Mennonite New Year’s Cookies

Portzelky: New Years cookies recipe | Hello VictoriaWell, it’s officially 2018! And why not start the new year with some good old fashioned doughnuts? My grandma always called these New Years Küken (or “cookies”) but you may also know them as Portzelky. They are a German Mennonite favorite, always made for New Year’s day.

When I was a kid, these weren’t my favorite thing because they contained a dreaded ingredient – raisins. Not sure why, but I have always disliked raisins, especially in baked goods. You know when you pick up a cookie, thinking it’s chocolate chip, only to eat a raisin?! Worst thing ever… I can remember eating raisins out of those little red boxes as a child, and enjoying it. But now, despite my best efforts to get used to those shriveled little pockets of sadness… I just don’t like ’em.

Portzelky: New Years cookies recipe | Hello Victoria

Now that I am making my own New Year’s cookies, I can use whatever fruit I want! (Eat that, raisins!) I have always wanted to experiment with these little dougnuts, and decided to try three different flavors this year. (more…)

Paska Two Ways: Ukrainian Easter Bread

Paska two ways: Ukrainian Easter bread | Hello Victoria

Are you lucky enough to find yourself with an excess of lemons and oranges this Easter? Looking for something to make with them all? This was the bounty that I had the other weekend, and I was quite keen to use them all.

Paska two ways: Ukrainian Easter bread | Hello Victoria

The other day I posted about the more unique take on Paska that I made this past weekend, and I promised more. I decided to try making a regular paska recipe that my aunt gave me, as well as using a challah bread recipe to make a paska flavoured challah. I had remembered paska dough as being quite wet, and wanted something I could braid into shapes. However, after making my Aunt’s paska recipe, I realized it wasn’t as wet as I thought. I could have easily braided it into wreaths etc.

But you want to know what this huge amount of paska means, besides being something Richard can take to work? Paska French toast!! Awesome Easter breakfast… if I do say so myself.

Paska two ways: Ukrainian Easter bread | Hello Victoria

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Roasted Garlic No-Knead Bread: Troubleshooting Your Bread

Roasted garlic no-knead bread | Hello Victoria

Richard’s Aunt gave us this Le Creuset pot as a gift a few weeks back!

Originally, when I decided to make this bread, I wasn’t thinking I would photograph it in any way. After all, the whole no-knead bread thing had been done many times and was all over Pinterest. I didn’t think anyone would care to read another post about it. It’s why I have no pictures of the beginning of the recipe.

But then, I realized that despite the simplicity of this bread, there are still some ways in which people might have trouble; and I could help! Also, I can show you how to take this humble bread recipe, and jazz it up with additions! Like roasted garlic!!

Roasted garlic no-knead bread | Hello Victoria

The great thing about this recipe, besides how simple it is to whip up, is that its flavor opportunities are limited only by your imagination. My first bread I did plain, and then experimented with a lemon and rosemary bread, and now roasted garlic. Richard wants me to try caramelized onions next. Mmmm… perhaps one with dried figs and a balsamic reduction? (more…)

Perfecting Northern Irish Wheaten Bread

Northern Irish wheaten bread | Hello Victoria

Last year for Christmas, Richard and I spent a month traveling (side note – am I the only one who always tries to spell this travelling?) around the UK. We spent time in England, Northern Ireland, Wales, and even drove through Scotland (albeit without stopping) while visiting his family! For some reason, one of the things we remember most is getting stuck in the wind and rain outside of our hotel beside the Giant’s Causeway after a fire broke out. Not exactly the most fun we’ve had, but the reward was worth it!

Giant's Causeway | Hello Victoria

Giant’s Causeway

We were in the middle of a wonderful breakfast at the hotel, when one of the dryers in the laundry caught fire, and we were told we had to go outside right away. Unfortunately it was in the middle of December, and of course we forgot to wear our winter coats to the dining room. After freezing outside for a while, we were brought into the nearby visitor center to wait until the firemen cleared the building. Luckily nothing was damaged.

Giant's Causeway | Hello Victoria

a few photos from our trip last winter

As we were checking out after breakfast, they asked us if we had managed to finish our meal before the fire. With the exception of a cup of tea or two, we had, but we asked them if they could do us a favor in lieu of the rest of our meal. Would they be willing to share their wheaten bread recipe with us? I doubted they would as restaurants/chefs aren’t normally known for that sort of thing, but lo and behold, the chef not only gave us the recipe, but a loaf of bread (still warm from the oven) to take with us! (more…)