Search / 20 posts tagged levain

Well, after my last experience with the flat whole wheat struan(s), I decided to take a momentary break from whole grains and build my confidence back up by trying something completely different.  I've always had good luck with Leader's breads and so borrowed "Local Breads" from the library.

Baguette au Levain (sans levure commerciale) By foolishpoolish 7 hours 34 min ago Dan Lepard's Cider Vinegar English Muffins By holds99 2 days 7 hours ago More baguettes - best crumb yet (for me).

Favorites A selection of popular recipes on this site 10 Minute Banana Bread A Pizza Primer Bagels Baked Potato Bread Better Banana Bread Blueberry Cream Cheese Braid Buttermilk Cluster Challah Bread Ciabatta Integrale from KAF Whole Grains Baking Cinnamon Raisin Oatmeal Bread

No wait, strike that – reverse it.   Summer is here and it’s too hot to fire up the oven which makes it a perfect time to take the electric griddle outside and make English muffins.   The problem, of course, is getting those great nooks and crannies.

Levain Bakery Consider the Levain Bakery baguette with butter and jam. Levain cuts off a third of the thin, tubular, just-crusty-enough sourdough baguette and fills it with seedless Polaner raspberry jam and soft, sweet butter. "Polaner! It had the same ... 0

Levain Bakery Consider the Levain Bakery baguette with butter and jam. Levain cuts off a third of the thin, tubular, just-crusty-enough sourdough baguette and fills it with seedless Polaner raspberry jam and soft, sweet butter. "Polaner! It had the same ... 0

Filed under: Fruit, Summer I stopped into my favorite local produce stand after work on Wednesday, to pick up some salad makings (for once, I had used up everything from my CSA share) and a pound of fingerling potatoes for roasting (I've been experiencing something of a roasted potato yen).

I posted a White Loaf a few days ago. I converted it from a commercial yeast loaf that I have been making for some time now. I haven't tried to ferment this recipe until today. I covered with plastic after the first rise (placed in loaf pans) and refrigerated overnight.

I just converted this to a sourdough (levain) recipe and it has turned out great. Yeasted version is way quicker but doesn't have the taste. Great taste and texture, really good with PBJ.

If you haven’t tried Levain Bakery’s Cookies, you haven’t lived. The chocolate chip walnut is the best cookie I’ve ever had and it’s the best $3.75 you can spend in this city. If things are slow in the small shop on 74th Street off Amsterdam Avenue, ask them to toss it back in the oven for a minute, these are best when eaten warm.