I recently pre-ordered a new bread cookbook by Maurizio Leo called “The Perfect Loaf”. I was pleasantly surprised by the detail contained within. His web site, also called The Perfect… Continue reading A New Bread Cookbook
Category: Baked Goods
Baked goods are foods made from dough or batter and cooked by baking in an oven. This category broadly includes breads, cookies, muffins, popovers, and many other items served at The Sidecar Inn. One of my goals for the Inn was to produce as much of the baked goods on-site as possible. I have tried making dairy-free and gluten free recipes with some success. The primary focus is on breads. Both wild yeast and commercial yeasted breads are made, with a focus on the wild, or sourdough, types of breads. High quality ingredients, including stone ground flours produced in North Carolina using locally grown grains, are used where possible.
New Stone Ground Flour Recipes
New stone ground flour recipes from the Southern Ground cookbook that I have been wanting to try are the focus of this post as well as a couple of other… Continue reading New Stone Ground Flour Recipes
Highlights from the Grand Opening
I wanted to share some highlights from the overwhelming response to Saturday’s Grand Opening of the Sidecar Inn Bed & Breakfast. While it was warm, the steady breeze and some… Continue reading Highlights from the Grand Opening
Grand Opening on Saturday
Preparations for the Grand Opening on Saturday are underway and include baking several types of bread and cookies. We are also sprucing up the grounds and doing last minute decorating… Continue reading Grand Opening on Saturday
The Sidecar Inn hosted brunch for local Crafting Group
The Sidecar Inn hosted brunch for a local Crafting Group back in February. They all live in the vicinity of The Sidecar Inn and have been eager to see the… Continue reading The Sidecar Inn hosted brunch for local Crafting Group
Stone Ground Flours
Using stone ground flours at The Sidecar Inn has greatly improved the quality of the breads served at The Sidecar Inn. When I started baking bread again five or six… Continue reading Stone Ground Flours
Soft Rye Sandwich Bread
This is one of my favorite recipes from Peter’s book. Aside from the recipes there are also detailed discussions on various aspects and techniques for making different breads. In this… Continue reading Soft Rye Sandwich Bread
Recent Baking Projects
My recent baking projects have included what has become my go to sourdough bread recipe, cathead biscuits, and finally Japanese milk bread. A few weeks back I posted about Japanese… Continue reading Recent Baking Projects
Japanese Chocolate Milk Bread
I have made Japanese milk bread before, and it is very good, but seeing this chocolate version from King Arthur piqued my interest. Initially I thought it would make a… Continue reading Japanese Chocolate Milk Bread
Pain de Compagne, aka French sourdough
I’ve been working on a French bread recipe from King Arthur Baking Company for a type of sourdough bread called Pain de Compagne, which translates to “country bread”. This type… Continue reading Pain de Compagne, aka French sourdough