Pressure-cooker wheat berries

When Mr. Bread Maiden and I lived in Austin, we got to a point in our first year when we made the switch from mostly grocery-store bought meals, to mostly farmer’s market-bought meals.

It wasn’t easy.  Well, in a way it was.

We had an amazing garden for all our herbs and vegetables, and we would buy our meat and dairy at the farmer’s market.

Austin was also where I began my bread journey on the way to becoming Bread Maiden!

I miss this place

 The Austin Farmer’s Market was unique in that it had weird things like, say, wheat berries for sale. 

Wheat berries, according toWikipedia, are “the entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm.”

 I tried using wheat berries for baking by grinding them up, but they didn’t have enough gluten to rise a loaf of bread.  So there’s been a bag of them in my pantry from Austin, to Warwick Village, and now to Del Ray.

Don’t tell Slow Learner, but Mr. Bread Maiden and I are making her a ton of granola bars for her birthday.  Post to come!

But anyway, we were rooting around the pantry for grains to use in the granola, and we came across the wheat berries.

Mr. Bread Maiden suggested we cook them as a grain for dinner, which is exactly what we did.

We turned to this book: Passionate Vegetarian, by (no joke) Crescent Dragonwagon.

The book is really excellent and a nearly comprehensive review of vegetarian cuisine, whether bean, grain, seed, or rhizome.

Basically, by following her recipe we didn’t follow her recipe at all.

First, I rinsed the wheat berries and picked out all the hulls.  It’s easy to do; cover the berries with water and swish it around with your hand; the hulls rise to the top and you can pick them out.

I threw about two cups of wheat berries into my pressure cooker, then poured in about 8 cups of water and chicken stock.

Put the pressure cooker on medium-high heat until you reach pressure, then turn it down to medium and cook for about 35 minutes.

Apropos of nothing, my pressure cooker is a “presto.”  I like it.

Once the wheat berries are done, remove the pressure cooker from the heat and wait for the pressure valve to release.

Wheat berries, once cooked, have a nice, chewy texture.

Rinse the berries and chop up an herb (we used parsley).

Throw the parsley and salt into the wheat berries, and you have a dish rich in dietary fiber, iron, vitamin C and whole grain.

We ate ours with sauerkraut and pork chops.  Very tasty and incredibly easy!

Beef Liver Paté

I know, I know.

This is not a post about bread.


It is a post about what to put ON bread.

The Bread Maiden family has a ton of beef liver in the freezer, just looking to be made into paté.

When I found this recipe on Casa Veneración, I knew I just had to try it.

I made some modifications.  You will need:


This picture includes two things you will not need in the recipe.  Sorry.
  • 1 lb beef liver, cut into chunks
  • 1 large onion, finely chopped
  • 1/2 shallot, chopped
  • One stalk of celery, chopped
  • 1/4 c. of butter
  • 1 pinch of salt
  • 1/2 tsp. of freshly cracked black pepper
  • 1/2 tsp. of dried tarragon
  • 3/4 c. of cream


1. Unwrap beef liver.


2. Place the liver in a small pan and cover with water. Bring to the boil, then simmer GENTLY until one side of each piece of liver is a light tan.  You need to pay attention during this step.  
3. Remove each piece as it reaches this color and place in a bowl.  Do not overcook. Don’t worry about not cooking them; they’ll get about 20 minutes in the oven later on.
4. Preheat the oven to 375F.
5. Start boiling a kettle of water.
6. Melt half of the butter in a small frying pan. Saute the onion, shallot, and celery until translucent. Turn off the heat and add the rest of the butter. Let cool.
7. Throw the sauteed mixture and the liver in a food processor and pulse until smooth. Transfer to a mixing bowl.
I pureed the liver first.
Then added the vegetables.
8. Add the rest of the ingredients. Stir. 
9.  Spoon into ramekins.
10. Prepare the water bath. Place the ramekins in a baking dish. Pour boiling water into the baking dish, taking care not to spill any on the liver mixture, until the depth is about three-quarters of the height of the ramekins.
10. Bake at 375F for 25 to 30 minutes.
11. Cool the liver paté on a cooling rack. Touch the top of each paté gently to make sure it has set up properly.  Once they are cool, cover the ramekins with cling wrap and store in the refrigerator.
12. Use the liver paté as a spread or for liver-based sauces. When they come out of the oven they are sort-of an unappetizing gray-brown, but once you spoon into the paté, it’s a beautiful pink color.
I should mention at this point that I dislike the taste of liver.  Really don’t like it.  But Mr. Bread Maiden and Little Bread Baby like it, so I make it.  And this really wasn’t too bad.  This piece of bread with paté on it, in the photo below? I ate that once I snapped the picture.  Topped with lots of cheese to mask the flavor of the liver, of course.

The original recipe calls for chicken livers instead of beef liver, so that would work equally well here.  I think if a liver recipe is good enough that even *I* will eat it, then it’s a winner!

Jamaican Black Cake

 The past few years, Slow Learner (actually Mr. Bread Maiden’s mother) and I have been celebrating Christmas by baking a batch of fruitcake.

Fruitcake, if you don’t know, is that much-maligned dessert bread chock full of fruit, nuts, spices, and a whole lotta alcohol.  When you think (or, before meeting Mr. Bread Maiden’s kin, what I THOUGHT) of fruitcake looked something like this:

I don’t even know what those green and red things are.

But all that changed.  Well, not the part about the green and red things.  I don’t know if I want to know what those are.

The story goes, Slow Learner got the recipe from (you guessed it) Alton Brown.

Starting a few months ahead, she bakes the loaves and then once a week gives each loaf a spritz of brandy, which as an added bonus helps preserve it.  By the time Christmas rolls around, those things are good and smothered in the stuff. She serves it with whipped cream and more spritzes of brandy.

If you want to make the world’s best fruitcake, Alton’s recipe is here.

This year I’ll be leaving the fruitcake-making to the expert.

Instead of making fruitcake this year, I decided to try my hand at a different type of fruit-alcohol-spices-bread combination.

I found a recipe for Jamaican Black Cake, which as one person online so eloquently phrased it, “is what fruitcake wants to be when it grows up.”

I got the above picture from a google images search and then was sucked into this website.  It shows why this cake bears more than a passing resemblance to British Christmas puddings.

Not too sweet, made with spiced rum instead of brandy, and mixed with some heaping spoonfuls of molasses, the recipe made my little Latin Americanist heart sing.

The recipe began here, but I made quite a few alterations along the way.

The cake also goes by Trinidadian or West Indies Black Cake.

You will need:


3 cups dried fruit
3/4 cup spiced rum
zest from one lemon

A few days before you want to bake the cake, put about zest and dried fruit in a large plastic zip-top bag with spiced rum.  Suck all the air out of the bag before closing.  Let sit in the fridge for a few days.


1/2 lb butter (softened)
1 cup sugar
2 tbsps dark molasses (the original recipe calls for browning, but I didn’t have any)
1 tsp vanilla
11/2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
4 large eggs
dash of rum 
1/4 cup slivered almonds 

1. Preheat your oven to 325 degrees F and position a tray in the middle of your oven.  Butter two loaf pans. 

2. In one large bowl, whip the butter, sugar, vanilla and molasses. Set aside.

3. In a second medium bowl, whip the eggs with a dash of rum.  Set aside.

4. In a third medium bowl, mix together the dried ingredients.  Set aside.

5. Add the egg mixture to the butter and sugar mixture.

6. Add your rum-soaked fruit and nuts to the wet mixture.

7. A little bit at a time, add the flour to the batter and fold it with a spatula to lightly combine.

8. Divide your dough into the two loaf pans, and bake for 90 minutes or until the top is firm.

In order to make sure both loaves would bake equally, I used a kitchen scale to divide them by weight.

9. Let the loaves cool about 30 minutes in the pan, then take them out and let them rest on a cooling rack.  Since it was already 10:30pm and I was tired, I let them rest overnight.

My first thought was, “those aren’t as dark as I was hoping.”  I think if I had used dark rum, the “browning,” brown sugar, or blackstrap molasses, they would’ve been darker.


10. After they are cool, pour a good jigger of rum over the top of each cake and store in a plastic zip-top bag.  The alcohol acts as a preservative, so pour on!  The cake really absorbs a lot of liquid, so don’t be stingy.

Even though they aren’t as dark as they’re supposed to be, when we took a bite this morning the cake was very tasty.  Success!  If I don’t post before then, Bread Maiden and family wish you a very Merry Christmas and a Happy New Year!

Finger paint

Maybe I should post a disclaimer right here: this is not a post about bread. Those who are looking for a bread recipe should just wait a few more days.  Bread Maiden has a post about biscuits that just needs a few more pictures before it can be published.  Sit tight.

For now, I want to talk finger paint.

When Little Bread Baby gets bored at mealtime, he loves smearing his food around his tray. 

So I was inspired to let him release his creative impulses in a constructive way, and maybe get some art for papa’s office.

There was just one little problem.

How can I keep finger paint out of LBB’s mouth?

I can’t.  And many (most?) homemade finger paint recipes I found online included some sort of detergent or dish soap to give it the right texture and shine.  Even though dish soap is non-toxic, I didn’t really know how much LBB would be eating, rubbing in his eyes, etc.

I ended up finding one edible finger paint recipe.

It was here.

The recipe only requires flour, water, and salt.  And food coloring.

I found some all-natural food coloring at MOM’s.

Here’s what you do.

As you can see above, you need:

  • 1 cup all-purpose flour
  • 2 tablespoons salt
  • Saucepan
  • 1 1/2 cups cold water
  • Wire whisk
  • 1 1/4 cups hot water
  • Food coloring

  1. Put flour and salt in the saucepan.
  2. Add cold water and beat with whisk until you get out all the lumps.
  3. Add hot water, turn the burner to low, and stir until it comes to a boil and the mixture is thick. 

4. Let the mixture cool.
5. At this point, you can either leave the mixture uncolored until you want to use it, or color as desired with food coloring.
6. Store covered in refrigerator.

 Here is my chilled finger paint.  After resting for 24 hours, it was pretty thick.  I spooned out about a tablespoon of goo into each bowl, then added about a tablespoon of water and mixed it up until it was the right consistency.

Then I added the food coloring.

The green was a little odd, but fine.  Next time I will probably add more food coloring so the paint is more vibrant.

Here is the work station before picture.

More interested in the newspaper than painting.

Ah well.

I mentioned adding more food coloring to the paint next time, because the colors were very muted.  Still, a good first effort. Once he decided he was interested in the painting, it held his attention for a good five minutes.  I consider that a success!

This recipe also makes a TON of paint, so we will have enough paint for many more art projects!

Graham Crackers

I have been meaning to write this entry for a while.  Finding the time to sit down and write is difficult when you have to wait for naptime.

This entry actually has to do with Little Bread Baby (LBB).  Also Little Bread Niece (LBN).  Here is a story about Little Bread Niece.

This is a picture of Little Bread Niece about a year ago.  She has a soy sensitivity which means her mother needs to be extra vigilant about ingredients in her food.  This usually means most of what she eats is homemade.  Not that that’s a bad thing, of course.

LBB so far does not have any food allergies or sensitivities, but I think it’s safe to say our family is more aware than most people about what goes into our food.  I decided to make graham crackers for Little Bread Baby after reading the labels of so-called natural and organic baby snacks.

These graham crackers are incredibly easy, and have no weird preservatives in  them.  I keep them in a plastic bag that I can throw in my purse or the diaper bag before heading out to the park.

Another bonus is that the recipe comes from Alton Brown, one of our favorite celebrity chefs (the only one we can really tolerate) on Food Network.

It has been slightly modified, but the original recipe is here.

The recipe is basically like a pie dough.

For those of you who think “pie dough is so hard to make,” fear not.

The food processor is your friend.

You will need:

The tools
A kitchen scale
Baking sheets
Parchment paper
Wax paper
Rolling pin
Food processor

The butter

3 ounces unsalted butter, cut into 1/4-inch cubes and chilled

The dry ingredients

8 3/8 ounces graham flour.  You can find graham flour at Whole Foods or other specialty store.
1 7/8 ounces all-purpose flour
3 ounces dark brown sugar
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon

The wet ingredients
1 1/8 ounces molasses
1 1/8 ounces honey
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract

1.  Put the dry ingredients into the bowl of a food processor and pulse several times to combine. 


Before I go on, I would just like to point out that for the first time, I MADE MY OWN brown sugar.  Crazy, I know. 
Ok, moving on.

2. Add the butter and pulse until the mixture resembles cornmeal.

3. Add the molasses, honey, milk and vanilla extract.

4. Process until the dough forms a ball, approximately 1 minute.

At first, the dough looks like this:

Then this:

Then this.

5. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

6. Preheat the oven to 350 degrees F.  Unwrap the chilled dough and place it onto a large piece of wax paper and top with a second sheet of wax paper.

7. Roll the dough out until it is 1/8-inch thick.

8. Remove the top sheet of wax paper and either cut the dough into squares using a rolling pizza cutter or do what I did, making little circles with a small biscuit cutter.  Your choice.  Put the cookies onto a baking sheet lined with parchment paper. Do NOT use wax paper for baking or your cookies will turn out all waxy and gross.

This is what you get when you ask your husband to take an action shot of you cutting out the cookies.

8.  Bake on the middle rack of the oven.  Depending on how thin your cookies are, bake for about 10-15 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

 Aren’t those lovely?  And LBB loves them.  We can take them anywhere for an easy snack that everyone likes.  And even though it does take some time to roll out and bake, the food processor makes quick work of the dough.

Torta di Riso Salata

 It’s been said that necessity is the mother of invention.  I think it’s true.  Although many of our inventions make me wonder if I really *NEEDED* them in my life.

For example, we went through a period cooking-wise when the finishing touch to a dish always involved wrapping it somehow in bacon.  Delicious, but we certainly did not NEED the extra bacon-y goodness.

However, this is a different story.

I need to find a way to get Little Bread Baby (soon to be Little Bread Toddler) to eat a whole ton of rice.  Mr. Bread Maiden decided that LBB was not getting enough carbs in his diet, so he made a big vat of brown rice and then left town for four days.

 LBB was not impressed with the rice.  What to do?

Go to the internets.

I had a shady recollection of having once in my life eaten something like a “rice pie.” 

With Mr. Bread Maiden out of town, I didn’t have a ton of ingredients or motivation to acquire ingredients.  I had a bunch of eggs and a bunch of rice.

Ok, that’s getting there.  I don’t have the bread crumbs or ricotta though.  But now I have a name for what I’m looking for.  Torta di Riso.

Unfortunately, using Torta di Riso as my search term means everything comes up looking like this:

 I guess that’s ok.  My knowledge of other romance languages can help me figure out most of it.

However, now I’ve come to another problem.  All of these Tortas di riso are sweet.

 This is a perfectly lovely torta di riso with raisins, but not really what I’m looking for.

Not to worry.  Since I want something savory, I added “salata” at the end and tried again.

Boom.  Here we go.

This is easy enough to figure out.  Formaggio looks like “fromage,” I know the word “latte,” and “uova” sounds just like “huevo.” 

The recipe itself is where things get tricky. My Italian is simply not good enough to parse this one out.

So I employed the help of Google Translate.

“The cake should not be too colorful.”  Ha.
Using this translation as a guide, here is the final recipe I used.  This recipe calls for a pie crust but I didn’t use one.
7 eggs
500 gr. cooked rice
200 gr. Grated cheese (I used mild cheddar)
100 gr. Melted butter
500 ml. milk (I messed up and added 500 grams of milk, but it turned out fine)

11. Preheat oven to 475 degrees F.

P2. Put rice in a mixing bowl.

33. Beat the whole eggs, then add them along with the grated cheese, melted butter, pepper and salt to the rice.
44. Add the cold milk to the rice mixture, then pour into a greased pie pan.  
At this point I was a little nervous that it was going to be too runny and not set properly.
5.5. Place the pan in the oven, then turn the temperature down to 375 after 15 minutes.  Continue baking for another 45 minutes or until brown and crunchy on top.  Serve warm.

I didn’t have anything to worry about.  The rice pie ended up delicious.

Once it cooled, it became very easy to slice.

Most importantly, LBB LOVED it.

Look at all that rice I used.  The recipe called for ALL of the rice (I’m guessing I had about 4-5 cups of cooked rice) to make two pies.

I think next time, if I want to make the recipe for grown-ups, I will add more seasoning or vegetables.  It’s a little bland.

So, in conclusion, creative use of the internets can result in a nutritious meal with a few staple ingredients.  I don’t think I would make this if I didn’t already have a TON of cooked rice lying around, but since I did, it was easy to whip up.

Before I go, I’ve been asked to provide links to screenshots I publish here.

Mario Batali’s recipe for torta di riso is here:

Here is the recipe for torta di riso with raisins:

And here is the recipe I ended up using (minus the crust):

Puff Pastry II

Now that we’ve made our puff pastry (if you haven’t, check out my recipe here).

We have lots of options.

This is a lot of puff pastry.

Since we have a ton of beef in the freezer that we need to get rid of, we decided to make Beef Wellington.

Our recipe is from one of our favorite cookbooks, MEAT by James Peterson. This is one of those recipes that you might want a partner to help you with, just so you can get dinner on the table before 10pm. Most of the parts can be done simultaneously, like making the duxelles, rolling the dough, and seasoning the meat.

What you need:
A defrosted puff pastry, about the pliability of pie dough.
1.5 lbs of cremini mushrooms
About 5 tablespoons of butter
A shallot or two
A beef tenderloin
One egg (for an egg wash)
Flour (for dusting)

1. Take the beef tenderloin and rub in some salt and pepper. Set aside. Preheat the oven to 425 degrees F.

2. Put the mushrooms in a food processor and pulse until they are all minced up. Or mince them with a knife. Your choice.
3. Heat up a frying pan to medium heat. Melt about two tablespoons in the pan, then add a handful of the mushroom mash. Keep stirring it around. The mushrooms will absorb the butter, then start to release it. When they start releasing liquid, add another handful of mushroom mash and some butter. Repeat until all the mushrooms are cooked.
4. Once they are cooked, put them into a bowl and put in the refrigerator to cool down.

5. Either dust your countertop liberally with flour, or lay down some wax paper and dust THAT with flour. Take your puff pastry, lay it on the counter or wax paper, and dust the top with flour. If you are using wax paper, now lay another sheet on top of the dough.
6. Start to slowly roll out the dough with a rolling pin. The wax paper is nice for this, but you do have to keep adding flour to keep it from sticking.
7. You want it REALLY thin. Like, 1/4 inch thick.

8. Take your cooled duxelle mixture and spread it onto the dough.

As you can see, the dough rolled out is about the size of two cookie sheets.

Spread out the duxelles using a spatula.

9. Now take your seasoned tenderloin and lay it on the edge of the duxelle mixture.

10. Carefully fold the dough over the tenderloin.

11. Cut off the overlapping sides of the dough to make a nice little package.

Don’t worry, little scraps of puff pastry. I have something special planned for you.

12. Mix up the egg wash and spread it over the dough. Slash the dough and put in the oven.

13. When you take the pan out of the oven in about 40 minutes (internal temp. between 120-125), it should look something like this:

Mr. Bread Maiden was upset it was a little more done than he would’ve liked, but it was truly delicious.

While you are letting your Beef Wellington rest, let’s get back to those dough scraps. You haven’t just thrown them away, have you?

Because here is what you do with the scraps.

Wait for it.

Mini croissants.

Roll out the scraps and form into small triangles. Roll up the triangles and carefully place on a baking sheet lined with parchment. Pop the sheet into the refrigerator to rest the dough a little bit. For this part you can crowd the croissants a little bit, but make sure to spread them into two or three baking sheets before baking them to giving them room to rise in the oven.

Preheat the oven to 425. Slide in the croissants, then bump the temperature down to 375. Bake until brown and flaky, about 15-20 minutes.

Here are the croissants. I forgot to take pictures of them when they came out of the oven, but here they are a few days later and still looking fabulous.

These are best warm from the oven with jam. You want some sort of sweetener, since puff pastry dough doesn’t have much sugar or salt in it.

I don’t know the next time I’ll make puff pastry. It isn’t difficult but it does take some time. That said, homemade trumps ANYTHING you can buy in the store. But you knew that already 😉

Puff Pastry

I don’t watch a ton of Food Network anymore. It’s not that the shows aren’t entertaining; they are.

But I feel like I’ve outgrown it.

Back when Mr. Bread Maiden and I were dating, I didn’t know how to cook. And I certainly didn’t bake.

He introduced me to Alton Brown, nerdy food-scientist. And from there, a food journey began.

But I’m so bored by the offerings now, and often disappointed at the results. Not to brag, but Mr. Bread Maiden and I often cook and bake food that looks better than what these celebrity chefs make. And I’m left wishing that they would, just a little, EXPAND my kitchen knowledge.

Like they did before.

There are still tons of things I’ve never made before.

Like, most world cuisine. I dunno, casseroles. Profiteroles. Sole. Mole. Lots of things!

One of those things is puff pastry.

Food network appears to not want to touch the stuff with a 10-foot pole.

This is my search for puff pastry on food network.

Hey, Ina Garten has a recipe for puff pastry; that looks promising.

But the recipe calls for frozen puff pastry.

A recipe for real, homemade puff pastry isn’t until page 2.

Friends, this is a shame.

Because, as Mr. Bread Maiden and I learned on Sunday, homemade puff pastry is DAMN TASTY.

I used this recipe, from White on Rice Couple.

You will need:

Butter Block Ingredients
1 lb + 3 1/2 T (510g) cold unsalted Butter
2 t (10ml) Lemon Juice
pinch of Salt
1 c (130g) Bread Flour

Dough Ingredients
3 c (400g) Bread Flour, approximately
3 1/2 T (55g) soft unsalted Butter
2 t Salt
1 c (240ml) cold Water

Make Butter Block

1. In mixer w/ paddle attachment, work butter lemon juice, salt, and flour into a smooth paste.

2. On a sheet of wax paper, roughly form an approx. 6″ square with the butter block mixture. Lay another piece of wax paper on top and smooth out the square & straighten the sides. Peel back each wax paper sheet & re-lay as it wrinkles to keep a smooth, even surface. After block’s thickness & sides are even, refrigerate until firm.

Make the dough

1. Sift flour onto your work surface. Cut the butter into the flour until it looks like course crumbs.

2. Now it’s kind of like making fresh pasta. Shape into a mound, then make a well in the center of the mound. Add the salt & cold water into the well, then with a fork, use a whisking motion to gradually incorporate the well’s sides into the water.

When it starts to form a solid mass, finish incorporating the flour by kneading. Incorporate just until it is still sticky and has a rough texture. Adjust the water & flour as needed. Try to knead as little as possible. Puff pastry likes a lazy kneader.

3. Form dough into a ball, remember-knead as little as possible.

Flatten the ball a bit, then cut a cross halfway through the dough. Wrap it up in plastic wrap & let rest in fridge for 30 minutes.

You’ll want the Butter Block to have approximately the same consistency as the Dough, after the dough is rested.

You don’t want the butter rock hard, but not mushy soft, either. A dough that is softer than the butter will stretch while the butter doesn’t. If the butter is softer than the dough, it will be pushed out the sides. Either suck to some degree. You may have to adjust chill/resting times for either dough or butter block so they are about the same. Kitchen temp., how long it took to make the dough, fridge temp., all affect the consistency of the Butter Block & Dough. Figure out adjustments to make so they’ll work together homogeneously. It may take a time or two, but you’ll get the hang of it.


1. Pull the corners of the cuts out of the dough ball to make a square shape. Roll the dough out to a square slightly thicker in the center than on the sides, and slightly larger than the butter block.

2. Place the butter block diagonally on the dough square, so that the butter corners are pointed at the middle of the dough sides. Fold the uncovered dough corners over the butter block to completely envelop the butter. Pinch the seams tightly together to seal in the butter.

3. Dust your work surface with flour, and roll the dough into a rectangle about 1/2″ thick. Remember to keep dusting with flour whenever needed to keep the dough from sticking & tearing the layers.

4. Size up your rectangle visually into 3. Fold one third over the middle, then fold the opposite third over. Just like a tri-fold brochure. Try to have everything as even as possible. All the edges should match fairly closely. Put on a plate, cover, and refrigerate for about 30 minutes.

5. Roll out to 1/2″ thick and repeat the fold. Don’t forget to flour as you roll. Plate, cover, and refrigerate for 30 minutes. Repeat this for a total five roll & folds.

6. After the last fold, roll the rectangle out to about 3/4″. If it is difficult, put dough in the fridge for a bit to relax the gluten. If using immediately, cover, rest in fridge for about 30 minutes, then use as needed. If it’s for later, cut into sections big enough but that still fit easily in your freezer (usually just in half), layer with wax paper between sections, freezer bag it, & store until needed.

7. If you’re going to bake it now, roll out the dough pretty flat and cut into triangles.

8. Roll up the triangles and smear with egg wash.

9. Throw them in an oven preheated to 425, for about 10-15 minutes until golden brown.

Lordy lord.

These are amazing. SOOO tender and flaky. They almost fall apart they are so flaky. Butter oozes out of these and they were incredible warm from the oven. Mr. Bread Maiden, who initially wanted to use the puff pastry for a Beef Wellington, immediately changed his mind in favor of more croissants. While it was definitely time-consuming, I think I would make puff pastry again. Maybe next time I will double the recipe so I can freeze one and use one. I can already see uses for this dough: pies, croissants (of course), strudels, pot pies. Stay tuned.

Sourdough Starter Troubles

First, I would like to apologize in advance for what is perhaps an overly technical, and certainly rather boring post to those unitiated in sourdough culture (sorry also for the terrible pun).

I have been baking with a sourdough starter for nearly a year now. As regular readers know, I began my starter using leftover yeast from Mr. Bread Maiden’s beer brewing activities, instead of the typical Reinhart “pineapple juice” formula. This allowed for the yeasty beasties (technically S. Cerivisiae) to procreate and become usable much faster.

And life has generally been grand. I keep two starters, at 100% and 75% hydration, and keep them in the fridge until the day before I need them, when I build them back up on my kitchen counter.

However, last week things took a turn for the worse.

Here is the story.

My mother in law (Slow Learner, her self-given blog nickname, not something I would ever call her since she is wonderful) was helping me make sourdough. In anticipation of her arrival, I transfered my starter (which I had previously kept in a small Ball canning jar) into a very large pickling jar so I could build up a large amount of starter that we could use.

Since I was busy with other breads, I gave her the ratios for my fail-safe (or so I thought) 1-2-3 Sourdough. We left the dough to sit overnight, doing several stretch-and-folds to strengthen the shape. Each time, it was forming a stronger ball of dough. All seemed to be going well.

Then, for the final shape, something went terribly wrong. Every time I folded the dough, it became stickier, goopier and harder to manage. It stuck to everything, no matter how wet my hands were or how much oil we used to grease the bowl. It was like there was no gluten at all. It was awful. We tried adding tons of flour at the very end, but this resulted in a crumbly dough with no flavor.

I initially thought that maybe the 1-2-3 ratio aspect of the dough had left my poor MIL confused and that the ratios of flour, water, and starter had gotten mixed up. It certainly did not look like 66% hydration dough, or even 75% dough. It was liquidy and not firm. But the facts didn’t make sense; it had acted like firm dough when we had mixed the ingredients and throughout the process until the end.

When I tried to make sourdough again, it ended up sticky and flat, just as before.

Clearly, something was wrong at some stage in the process. But what?

I made other doughs with commercial yeast that ended up just fine. So the problem wasn’t the flour or water.

The problem was definitely with the starter.

I went online to my favorite discussion blog, There, forums can answer any question you have about anything to do with bread.

Cruising through the various discussions, I came upon one entitled “Could my starter be destroying the gluten in my dough?”

BINGO! I read on.

Apparently, if starter is left too long without being fed, it develops the ability to eat protein (becomes proteolytic), i.e. gluten. The starter becomes too concentrated with yeast, and it begins feeding on the protein at an accelerated rate.

So, there were several problems at work here.

1. Moving the starter to a larger jar caused a concentration of yeast since I was not giving it enough flour to feed on at each feeding.

2. Because I had such a large jar of yeast, I was keeping it on the kitchen counter but not feeding it as frequently, leading it to develop the ability to eat protein. It also led other, more acid-tolerant strains of yeast, to thrive instead of the nice, yeasty-smelling yeasts that had been cultivated. This gave it the smell of acetone, or cheap nail-polish remover.

So how did I solve this problem? Well, it’s not that simple. We are currently monitoring the starter to see if it recovers. If not, then I guess we will be returning home starterless (here’s hoping my MIL, who I gave part of my starter to during her most recent visit, will loan me some back).

From the fresh loaf, I have gained the following insights to taking care of a sick starter.

1. Reduce the amount of starter you keep replenished. This meant dumping out a good deal of starter, and continuing to dump out about half the starter per day.

2. Keep the starter on the kitchen counter for a week, keeping a strict feeding schedule of one or two feedings a day. At each feeding, pour some out before replenishing it with flour and water.

3. Mix in a bit of rye flour into the usual feeding to generate enzyme activity. This is kind of like distracting the yeast from eating the protein.

We shall see if this works.

So far things have already improved and the starter is much firmer than before and very active and bubbly. I will keep people notified if the situation improves.

Rye: Part Two

So, last time I tried to make rye bread, it was ok, but I still wanted something a little darker and more “old country”.

I found a recipe online called “scandanavian rye” at, which looked like what I wanted.

I had refreshed my starter earlier in the day, so I used my 75% hydration starter in place of the commercial yeast the recipe calls for.

My modifications include adding coffee and cocoa powder, substituting the dark corn syrup with molasses, and using 6-grain mix instead of just oatmeal. I also left out the recipe’s sunflower seeds and fennel, since I don’t really like those very much.


makes 2 Loaves

First Day
1/4 cup sourdough starter
1 tbsp salt
¾ cup yogurt
2 cups water
¾ cups grain flakes
4 cups rye flour

Next day
1 tbsp whole cumin
2 cups flour (the recipe did not specify what type of flour so I used all-purpose)
1/3 cup molasses
100 g butter, melted & cooled
a few tablespoons coffee
a few tablespoons unsweetened cocoa powder

Stir yeast, salt, yogurt and water together. Add the oats and lastly the rye flour. Stir until everything is well combined. Cover the bowl with plastic wrap and allow to sit for 24 hours. The dough should be very watery.

Next day, grind up the cumin and mix the spices with the flour. Add molasses, cocoa, coffee, and melted butter into the bowl from yesterday.

Stir well, then lastly add the flour mixture. With a wooden spoon, work the dough together well and make sure there are no flour pockets. The dough will still be really watery.

Pour/scoup the sticky dough into two oiled loaf pans. Cover with oiled plastic wrap and allow to rise for 1.5 – 2 hours.

Bake the loaves in a 350 degree oven for about 45- 55 minutes. My loaves puffed up a little and then sank back down after I took them out. I had to wait until the loaves were completely cool before taking them out of the bread pans.

Preferably let the bread sit for a day or two (in a plastic bag) before cutting into. They need a chance to dry out a little.

The taste was… well it took me a little while to get used to it. It was very dense, just as I wanted it. Rye flour doesn’t have the natural sweetness of wheat flour. The sourness was only enhanced by the yogurt, cumin and cocoa. I love the darkness of the loaf too!

Because it made two loaves, I used half of one to make into a bread pudding with mushrooms, and I’ll probably freeze the second one. In all, I’d say it was pretty successful! Mr. Bread Maiden liked it (and the bread pudding).