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November 11, 2011!  A magical day to be hosting a favorite blog-event of mine: Susan’s Yeastspotting!  I’ve been following her blog for a very long time, long before I even dreamed of becoming a food blogger myself.  Each Friday I looked forward to the amazing breads featured on the site.

Of course, I am thrilled to be hosting this party today!  So, without further ado, time to get some inspiration for your future baking adventures!



Cinnamon-Rasisin Sourdough Bagels
(Wild Yeast)

Semolina-Potato Sourdough Parmesan Bread
(Mookie Loves Bread)

      Light Sourdough Rye With Spinach & Feta Cheese

Daily Bread – My Simple Bread Recipe
(Foy Update)

St. Joaquin Sourdough, or is it tweaked too much?
(My Discovery of Bread)

Beetroot Bread
(Lisa’s Kochfieber)

Bread Machine Whole Wheat Bread

Sourdough Whole Wheat Baguette And Epi
(Bochenkowo/Bread at Home)

70% Rye Bread
(David Snyder’s Blog)

Tangzhong Milk Bread
(Intellectually Skinny)

Semolina Bread

Tassajara Oat Bread With Molasses
(Kitchen Geisha)

Anadama Bread
(Kitchen Geisha)

Hamelman’s Whole Wheat Multigrain

English Muffin
(Dessert Before Dinner)

Pierre Nury’s Light Rye
(Weekend Loafer)

Sweet Pumpkin-Cinnamon Challah
Something Sweet – Winnie’s blog

Bolilllos (Mexican Rolls)
Holy Cow! Vegan Recipes

Sourdough Boule
(The Crepes of Wrath)

5-Grain Sourdough
(Living in the Kitchen with Puppies)

Tree Branches
Tartine Bread Experiment

Honey-Oat Pain de Mie
(Bewitching Kitchen)



(A Messy Kitchen)

Fougasse: Provencal Bread with Herbs
(Bread Experience)

Sourdough Pizza Crust
(My Italian Smorgasboard)

Soft Focaccia

Focaccia: Half Whole-Wheat, Half White Flour
(An Eskimo Bakes)



Pumpkin Cinnamon Rolls
(Intellectually Skinny)

Maple Syrup and Oatmeal Bread
(Fab Food Blog)

Red Bean Swirl Bread
(Treat and Trick)

Pan de Muerto

Sourdough Dessert Pizza with Berries
(My Italian Smorgasboard)



Warm Sandwiches with Mushrooms and Cheese
(Just You and I: Happiness, Love, Food)


I hope you enjoyed this week’s collection of breads.  I certainly had a blast putting them together, getting an advanced peek at each bread as the emails arrived.  If you are interested in submitting your bread to Yeastspotting, the instructions can be found here, as well as the full archive of previous posts.

Next week’s event will be hosted at Frankie’s site  so stop by to see what everyone has been baking.

Susan, thanks for the opportunity to host your event in the Bewitching Kitchen!

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Our nano-kitchen is no longer a bread virgin! This morning I baked a batch of English muffins, my favorite breakfast item. I used a recipe found in Susan’s Wild Yeast blog, that calls for a mixture of whole wheat and regular flours, and baked them on our electric griddle. It was wonderful to feel the smell of freshly baked bread in our new home.

(adapted from Wild Yeast blog)

For the sponge (make the day before baking)
110 g sourdough starter (at 100% hydration)
160 g bread flour
100 g whole wheat flour
276 g milk

for the dough
all the sponge
75 g bread flour
3/4 tsp salt
1 tsp baking soda
1.5 tsp honey

Combine all the ingredients for the sponge in a medium bowl, cover and keep at room temperature for 8 to 12 hours.

Add the dough ingredients and mix to combine. Let the mixture sit for 10 minutes, then knead by gently folding a few times in the bowl. Cover and repeat this minimal kneading two more times over a 45 minute period. Do not add more flour, it will be a little sticky, but with time it will gain body and be easier to handle.

Flour the counter, pat the dough gently over it, cut in 8 pieces and form each one very gently into a flat circle. Place them over a floured parchment paper (dusted with semolina flour or cornmeal if you like), sprinkle flour on top and cover. Allow them to rise for 1 hour.

Cook them on a very hot griddle (450F) slightly coated with oil. Cook them 7-8 minutes per side, but make sure to flip them in the beginning every 2 minutes, this will ensure nicely shaped muffins. Cool completely before splitting them (preferably using a fork).


to print the recipe, click here

Comments: I’ve been on a quest for the perfect sourdough / whole wheat muffin, and tried 4 different recipes in the past few weeks. My only change to Susan’s recipe was modify it for minimal kneading, and slightly increase the proofing time. I tried it with a higher proportion of whole wheat in the final dough, but that compromised the texture. This variation gave me the best crumb and still a hearty taste from the whole wheat flour.

I am sending this post to Susan’s Yeastspotting, my first submission straight from the nano-kitchen! So exciting! 😉

ONE YEAR AGO:  Kaiser Rolls

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