Boise Brew Minute Podcast
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Category Archives: Cooking
Croissants
After going vegan, there are obvious things you miss like good cheese (they are getting better, but still have room to improve) and there are less obvious foods like croissants. Maybe it’s obvious to everyone else, but having never made … Continue reading
Sour Dough
I’ve been baking for a while and keeping my sour dough starter going for about two years. During the first 23.5 months, one person asked for some. Since beginning “Stay Home, Stay Safe,” aka COVID lockdown, four nine (as of … Continue reading
Making Vegan Challah (First Try)
I’ve been baking breads for several years now, but still remember the confusion of getting started. So many recipes said things like “Add water 1 TBSP at a time until reaching the right consistency” or “Let rise until the dough … Continue reading
English Muffins (part 2)
The first batch of English Muffins were made with a batter that I poured into rings on the griddle. This worked ok but didn’t seem to give the right texture or consistency. I’ve tried a couple of other recipes since … Continue reading
Breakfast "Snausage"
My friend Aimee sent me this recipe for vegan sausage. It took me too long to get around to making it, but we had people over for brunch this morning and I decided now was the time to try it … Continue reading
Whole Wheat Hearth Bread
After getting the French Country bread recipe working well, I wanted to try something new. Instead of increasing the non-white flours slowly, I just eliminated the white bread flour completely. The dough was wetter than other breads I’ve made recently, … Continue reading
Pain de Campagne (French Country loaf)
This has become my “go to” bread recipe recently. The first few loaves did not come out well. I let the bread rise for the amount of time the recipes suggested, but didn’t really pay much attention to the temperature … Continue reading
English Muffins
14g Honey14g Oil350g Warm Soy milk335g Bread Flour6g Salt10g Starter5g Apple Cider Vinegar2g Baking Soda45g Water Mix all ingredients except the baking soda and water. Let stand 10 minutes. Combine the water and soda, then mix with batter. Heat griddle … Continue reading
Bread experimentation
Over the past year or so, I’ve been getting into bread baking. We heard about the five minute artisan bread recipe on Splendid Table and decided to try it. Our first loaf came out really well. Better than we expected … Continue reading
Yeast
There is something wonderful about the simplicity of good bread. None of the ingredients taste good on their own but mixed, the the magic of yeast and baking that makes it delightful. This is not a new insight but rather … Continue reading
