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Living Food Board:
Bulk Aging: TBD
Fermenting Beverages: 2020 hard Belgian cider
Upcoming bakes: Corn Porridge Swirl loaves, Apricot- Cashew batards, Rye breads.
Veggies Ferments: TBD
Next Featured BTL Baker: TBD
Current Coffees: Operation Coffee “Patches Blend”, Maquina Guatemala Sonrisa, City of Saints Huehuetenango Q’anil
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Author Archives: Barry W
Meet the Baker Behind the Loaves: Mark and Fran Fischer of Castle Valley Mill
This past July I was three months into my sourdough baking journey and spending lots of time perusing social media and researching ingredients, recipes and techniques. It so happened that towards the end of the month, a cousin of mine … Continue reading
Meet the Baker Behind the Loaves: Kevin Morse of Cairnspring Mills
Going beyond the grocery store shelf to find what makes up the foods we eat and where the ingredients that we cook and bake with come from, often leads to some eye opening discoveries. Taking one from goods defined by … Continue reading
Meet the Baker Behind the Loaves: Hannah Dela Cruz of Make It Dough
Adapt, bake, and share. Three tasks that every baker, sourdough or not, completes each time he or she bakes. Adapting entails paying attention to things like the weather (or local climate), hydration limits of flour, time, and recipe constraints. Next, … Continue reading
Meet the Baker Behind the Loaves: Living Bread Is…
So far the last question of every Meet the Baker Behind the Loaves series article has been “Sourdough bread is often called “living bread.” What do the terms “living bread” and “living food” mean to you? ” In this video … Continue reading
Meet The Baker Behind the Loaves: Inna Surita-Emmons of The Flour Floozy
Epiphany (noun)- a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience. Appearance, texture, aroma, and flavor; sourdough bread has them all in abundance. … Continue reading
Veggie Fermentation: Make your own condiments and sandwich toppings
Before we get to the recipes, I’d like to define the two most popular vegetable fermentation methods: Lacto-fermentation (according to The Spruce Eats) The good bacteria on the salt-tolerant team are called Lactobacillus. Several different species within this genus are used … Continue reading
Meet the Baker Behind the Loaves: Anne Clapper of The Family Crumb
Cottage bakery (n) – a bakery approved by state”cottage food” laws which allow entrepreneurial cooks and bakers to sell food from home under clearly defined conditions. Those conditions vary among jurisdictions, but usually include limits on the kinds of food you can sell and how much money … Continue reading
Quick Recipe: Rosh Hashanah Sourdough Discard Honey Cake
Have some sourdough starter discard? Try this easy honey cake! With my rye starter smelling like honey lately, I was inspired to adapt this recipe for both discard and my personal taste preference. For my first honey cake this one … Continue reading
Baking Demi-baguettes in the Challenger Bread Pan
Ever since I got my Challenger Bread Pan and watched Artisan Bryan’s video where he bakes demi-baguettes in it; I wanted to find and bake a simple baguette recipe that would help me learn how to both make use of … Continue reading
Meet the Baker Behind the Loaves: Melissa Johnson of Breadtopia
What does it take to become a “bread writer?” With so many beginner sourdough books and blogs available nowadays, finding what makes one’s perspective on this growing hobby unique has become increasingly important. However, when authoring a cookbook, this factor … Continue reading