The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture

My future SIL had a bachelor party in SF over the weekend and he was kind enough bring me a boule f the closest thing that Acme makes to traditional SFSD.  It was a bit more than day old by the time I got it.  Here is the website - they just call it Sourdough -

It is a handsome loaf for sure.  Deeply browned, scored perfectly with some blistering.  I give it a 10 on looks alone.  The crumb is moderately open for a bread that is all wheat grain - white flour.  I give it an 8.5 on the crumb.

It is slightly sour as today's SFSD breads seem to be and it is a a total white flour bread made of wheat so the taste is pretty bland.  I would prefer one with a bit of rye and spelt in it - say 5% each and one with a bit more tang to it so I give it a 7.5 for taste.

Overall it gets a 8.67 out if 10 - one fine bread for a balery that makes a lot of it.  Now I have t make some cioppino to see how it sops up a fine fish stew.


dabrownman's picture

This is the last of the series end up at with 100% sprouted grain bread.  We started at 30% then 40% than 50% and last week was 75%.  What we learned last week was that the dough was getting very fast and it over proofed in the fridge during a retarded final proof.  So we cut the pre-fermented flour in the bran levain to 10% hoping to slow the dough down but did retard the levian for 24 hours after it doubled after the 3rd stage.

Rather than retarding the final proof we let this bread bulk ferment on the counter for 5 hours in our warmish kitchen after the 2 hours of gluten development using slap and folds and stretch and folds.  We kept the 1 hour autolayse.  The hydration ended up at 80%, 5% lower than last week because  it was so fast and over proofed the week before with 25% less whole sprouted grain.

Look how this proofed seam side down in the basket.  I've never had a loaf proof and crack like that on the smooth side before - weird!

The bran levain was so small that some of the bran ended up with the high extraction dough flour this time so not all the bran got the full immersion and softening in 100% hydration and the acid of the SD for 36 hours.  It was 78F in the kitchen overnight.

The 7 sprouted grains, in equal amounts, remained the same: red and white wheat, oat, barley, spelt, rye but this time we doubled up the Kamut hoping for that color to come through more.  This dough was really fast because we fermented it on the counter.  In 5 hours it had tripled!  I thought it was over fermented for sure but I degassed it and pre-shaped it and then 10 minutes later did a final shape.

This week was Hamburger Once a Month Day with home made buns. And we love grilled shrimp kabobs with grilled veggies

We plopped it into a rice floured basket seam side down because we knew we didn’t want to slash this giggly mass after it proofed in the trash can liner.  We checked it at 30 minutes and it was already 50% proofed so we fired up the oven to 500 F with the combo cooker inside.  In an hour it was 95% proofed. Over proofed for sure but not horribly so.

We also love grilled Ahi Tuna.  Yummy!  The cherry tomatoes from the back yard make killer bruschetta for lunch

We quickly un-molded it onto parchment on a peel and slid it right into the hot cooker and in the oven it went as we turned the heat down to 450 F for 18 minutes of steam.  When the lid came off it had cracked OK but no huge spring.  We turned the oven down to 425 F convection for 6 minutes of dry heat.

We then took the bread out of the cooker completely and finished baking it on the bottom stone for 6 more minutes.  At that point, the bread read 208 F on the instant read thermometer and was fairly brown but we turned the oven off and left the bread on the stone with the door ajar to see it would take on some more color.

Well it didn’t so 5 minutes we put it on the cooling rack.  The Kamut color did come though too.  Now we wait on the crumb shot for lunch.  I would expect it to nit be as open at the 75% but still very nice since it proofed up so well.  With the longer bulk ferment that tripled, I would expect a very nice sour coming through with this one.  It smelled wonderful coming out of the oven so early this morning.'

Yes it is Cinco De Mayo a fresh blackberry margarita is in order. Have a Fiesta!

This one did come out a bit more sour than usual which is fine for a whole grain bread.  It is pretty tasty overall and the crumb was open soft and moist.  It is hearty and healthy too.  So a whole sprouted grain bread is possible but you really need to watch it since it lightening fast and I was not fast enough. 3 hours bulk and 45 min proof is enough already!

A prickly pear margarita  is the perfect chaser for the blackberry one


10% pre-fermented 7 sprouted grain bran levain 100% hydration

90% of the remainder of the bran and the High Extraction 7 sprouted grain flour

80% hydration overall

Lucy says to not forget the salad with all other good stuff



dabrownman's picture

This was a crazy week and Lucy is about as happy as I have ever seen her.  There was so much new, interesting and good news fr where we live it was just amazing.  I have to admit that I am pretty well walking on clouds myself.

First off, what made Lucy happy was that robots are starting to design themselves now and the first new section of jobs they want to eliminate is – THE BOSS.  That’s right.  So many people have been replaced by robots in lower skilled repetitive jobs that there are very few of them left that aren’t either targeted to be replaced or being replaced already.

This made Lucy go nuts all week.  Just the idea that I would be replaced was like winning Powerball for the poor thing.  She kept looking at me like I was dead meat until I told her that she would never ever see it Baking Apprentices will be replace first.   Since I am an owner Boss not just the Boss, If I don’t buy the robot to replace me…… than I will still be around for as long as I wish to be - Yea for me!

Arizona was the first state this week to approve auto pilot, driverless cars anywhere in America.  We have been testing them and found out they drive better than humans.  Uber was so excited they gave everyone free rides this week.  That means that folks that drive for a living are toast – replaced by a robot.

We have been blessed to live in Gilbert AZ.  For years it has been at the top of the best places for families to raise their children, plenty of jibs, low housing costs, low food costs, great healthcare, low taxes – just one of the great places to live since it never ever snows, hardy ever rains and perfect for Snowbirds and retirees too.  This week we found out more good news.

Tortilla Soup

Arizona just took 5 of the top 7 high schools in America according to US News and World Report.  They are all branches of the same charter school called Basics.  They took the first 3 places plus 5th and 7th places.  The branches are from Scottsdale to Phoenix all the way to Tucson.  Arizona was the first to get into charter schools in 1994 and now it is paying off.  It is much harder to get into these schools than Harvard or Stanford but the graduates go to those Universities or any other of their choice easily.

Stuffed Pork Loin Roast

Great news for sure but not as important as this week’s bake.  This is week 4 of the bran levain, 7 sprouted grain sourdoughs with increasing hydration.  Lucy started at 30%, then 40% then 50% sprouted grains and this week she jumped up to 75%.   Can 100% be next?

Everything was the same as the last few weeks with the following changes.  This was a sprouted bran, no high extraction sprouted flour,  3 stage, 100% hydration, 14% pre-fermented flour levain that was retarded for 24 hours instead of being used right away.  We wanted that bran to be as wet and attacked by the acid for as long as possible.

 This should soften the bran as much as we could to get the most open crumb – we like light and airy whole grain breads.  The other major change was to bulk retard the dough for 4 hours because if we left it out on the counter till the next morning, it would have been way over fermented.

We also only did 1 set if slap and folds before switching to 5 sets of stretch and folds on 30 minute intervals followed by a 1 hour rest before retarding the dough overnight.  Less slapping and being more gentle should open the crumb too.  It fermented well in the cold – nearly doubling.  We let the dough sit for exactly 1 minute the next morning before pre-shaping it.  Then an hour later, we did the final shape into an oval after it had warmed up a bit but was still very cool.

An hour later we fired up the oven to 500 F with the Mega Steam dry  lava rocks in a pan in the boottom if the oven – no DO this week.  We also did a cornstarch glaze, alaDon Baggs, to begin the test of what effect it might have on blisters and cool dough.  The dough hit the heat at about 1 ½ hours after final shaping.

It looked over proofed by about a half an hour tome and was way too jiggly.   We slashed it straight down the middle batard style, and slid it onto the bottom stone and then poured 2 cups of heated water onto the lave ricks as we shut the door. As we turned the oven own to 460 F for 16 minutes of steam.  Once the Mega Steam came out (the pan was dry so it could have used more water), we turned the oven sown to 425 F convection for 14 minutes of dry heat when it browned up nicely. 

Rosemary Yukon Gold Potatoes pan caramelized in butter.  The first 8 minutes are under lid and steam so no browning takes place, photo below but poof, as soon as the lid comes off and 6 minutes later, they are brown from caramelizatioon since potatoes are plants and carbohydrates - Sugars linked together in long chains with protein bonds.  These potatoes are delicious!

We brushed the outside again with the cornstarch glaze to shine it up some more.  It looks OK the outside, nothing special – no blisters but we usually only get them with white breads and this isn’t one.  The bloom was minimal and spring just enough to dome the top a bit but we will have to see if the process we used helped the crumb as much as we hope it did - there is still hope for it.

30% sprouted grain crumb crumb above and 75% below

I don't like the taste of this crust with the corn starch glaze on it.  It tastes burnt to me.  You can see from the photo above that the 30% was way more open than the 75% as was the 40% and 50% but the 75% is pretty open for this kind of bread it was a bit over proofed and wet.  it was very soft and moist too and tasty as all get out we are pleased with it for sure.


Levain - 14% pre-fermented 7 sprouted grain, bran, 3 stage 100% hydration levain retarded for 24 after doubling.  Use when taken out of the fridge after stirring down and it rises 25% again.


61% -  7 sprouted grain High Extraction flour – spelt, oat, barley, rye, Kamut, red and white wheat

Enough water to bring the over all mix to 86%

2% Pink Himalayan sea salt

 Here is the Rose Levy Beranbaum’s take on brushing on a crust

Type of Glazes and Toppings
A crisp crust: Water (brushed or spritzed)
A powdery, rustic chewy crust: Flour (dusted)
A soft velvety crust: Melted butter, preferably clarified (1/2 tablespoon per average loaf)
A crisp light brown crust: 1 egg white (2 tablespoons) and 1/2 teaspoon water, lightly beaten and strained (the ideal sticky glaze for attaching seeds)
A medium shiny golden crust: 2 tablespoons egg (lightly beaten to measure) and 1 teaspoon water, lightly beaten
A shiny deep golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon heavy
cream, lightly beaten
A shiny medium golden brown crust: 1 egg yolk (1 tablespoon) and 1 teaspoon milk, lightly beaten
A very shiny hard crust: 1 1/2 teaspoons cornstarch and 6 tablespoons water: whisk the cornstarch with 2 tablespoons of the water. Bring the remaining 1/4 cup
water to a boil and whisk the cornstarch mixture into it; simmer for about 30 seconds,
or until thickened and translucent. Cool to room temperature, then brush on the bread
before baking and again as soon as it comes out of the oven.

Note: When using an egg glaze, it goes on most smoothly if strained. I like to add a pinch of salt to make it more liquid and easier to pass through the strainer.  An egg glaze will lose its shine if using steam during the baking process.  My preference is to use Safest Choice pasteurized eggs.

dabrownman's picture

The past two Friday bakes were a 30% and 40% whole sprouted 7 grain sourdough breads.   So this wee Lucy upped the sprouted 7 grains to 50%hoping the crumb would still be open by following last weeks method. 

We used 14% pre-fermented flour for the 100% hydration bran and high extraction, sprouted 7 grain, 3 stage levain that still took 12 hours to be ready in our warm kitchen,  We did a 1 hour autolyse with the PH salt sprinkled on top.

We did 3 sets of slap and folds on 30 minute intervals  and 3 stretch and folds on 20 minute intervals before letting the dough bulk ferment in the counter for 6 hours before shaping a and placing it ina squat oval basket for a trash can liner covered final proofinng of 1 3/4 hours.

We baked it in a combo cooker at 500 F f\or 5 minute before turning it down to 450 F fir 11 more minutes.  Then we took the lid off and turned the oven down to 425 F convection this time.    6 minutes later we removed the bread from the CC bottom and let it finish baking on the bottom stone for another  minutes until it read 210 F on the inside.

We sort if squished and mangled this one coming out of the basket when It stuck but it did spring bloom and brown up nicely in the steam and heat,  I would expect the crumb to have suffered from the sticking but you never know – we will have to wait and see what it looks like later.

This bread came out open, soft, glossy and mpist,  But it best attribute it that it s just plain delicious,  Couldn't wait to get some home grown tomatoes, basil, Parm, cracked black pepper,EVOO and balsamic on it for lunch.  Yummy Yummy Yummy!  This is so much better than the 30 and 40% versions but we love our whole sprouted grains.


Levain14% pre-fermented flour 100% hydration, 3 stage bran and HE sprouted 7 grain, 12 hour levain


36% HE sprouted 7 grain

50% Albertson’s bread flour

2% Pink Himalayan sea salt

Enough water to bring the hydration up to 80%.  This bread cost less than a dollar to make including the electricity.

Lucy reminds us to never forget the salad

dabrownman's picture

We have Cousin Jay coming over on Saturday for smoked prime rib.  Anytime he comes over it is a special day for sure and it is the end of Passover and the beginning of Easter so a special dinner is required and a special bread to go with it.

Lucy says this isn’t a special bread……. it’s just another 30%, 7 Sprouted grain sourdough white bread at 75% hydration.  Well doggies, not so fast.  This one is special because we made it in a way we seldom if ever use.  Yes…. it is 12% pre-fermented flour, 3 stage, 100% hydration bran levain and we did 3 set of slap and folds and stretch and folds each all on 20 minute intervals and used an autolyse, bread flour and baked it as usual in the combo cooker.

So, what was different?  We actually let this dough sit out on the counter for 8 hours overnight to bulk ferment in the SS bowl, then shaped it and put it in a rice floured basket seam side down so we wouldn’t have to score it.  But then we scored it too because Lucy forgot to remind me that no slashing was necessary.  I honestly don’t know what she is doing as a baking apprentice…… of any class!

To Lucy’s amazement, this bread really bloomed, sprang and opened up gloriously like it knew it was supposed to be special for Cousin Jay. We also then baked it to 210 F to get it bold on the outside too.  It reminds me of the beautiful Forkish loaves Skibum used to make years ago when he did the same thing.

So, there you go – we know what to do from now on when craggy, explosive is the bread looks required for a special Cousin Jay bread.  And Skibum though Lucy forgot……If the inside is half as good as the outside even Lucy will be impressed.  It smelled wonderful when it came out of the oven – surprising for such a white bread.  Will have to wait till tomorrow to cut it though and it should taste better then too.

This bread took on some serious sour as it cured ioer the next 24 hours,  It is delicious and about he best tasting white bread Lucy has ever formulated in her evil nap times.  We served it fio dinner but no one ate much of it because of the salad, smoled prime rinb and baby bakc ribs.  i nhad a beef sandwich for lunch today that was terrific.


Levain – 12% pre-fermented, 100% hydration, 7 Sprouted grain, bran levain with high extraction 7 grain flour for the 2nd and 3rd stages – 14 hours total.


18% high extraction 7 Sprouted grain flour - rye, spelt, red and white wheat, oat, barley and Kamut

70% Albertson’s bread flour

2% Pink Himalayan sea salt

Enough water to make 75% hydration overall.

Preheat oven to 500 F with CC inside.  Bake with lid on for 5 minutes and then turn the oven down to 450 F for 13 more minutes.  Remove lid and bake 6 minutes at 450 F convection and then remove bread from bottom of the combo cooker and finish baking on the bottom stone 6 more minutes – 30 minutes baking time total – This bread cost less than a dollar including the electricity.

Don't forget that special salad to go with the special bread.

Here is a Strawberry salad for Kendalm


dabrownman's picture

This recipe is our favorite cupcake but we made it as a cocktail loaf thinking maybe the Baby or Baby Girl would take one of them into work to spread the sugar around.  The recipe can be found here

The only change I made to it was putting 4 bananas in since they looked a little small and I used pecans instead of walnuts and It came out just as tasty as always even with the changes.  I can’t decide whether I should ice one of them or not.  Last time we didn’t and it was just fine as a naked loaf.

Speaking of naked.  Lucy want to start a new reality baking show set in the Ozark Mountains called – Be Afraid of Naked Crazy Hillbilly Bakers Acting Worse Than Usual.  I told her I didn’t think that many people would watch it until she told me who was going to be naked, who was going to be crazy and who would be acting worse than usual.  Now even I’m afraid to watch it and I see this stuff all the time around here.

Ribs for dinner yesterday

dabrownman's picture

The volunteer daisy's and red romain always comne up next to each ither each year!


 1/6/2017 - 26 % Whole Sprouted 9 Grain Brioche Buns

1/6/2017 - New Year’s Pizza a Few Days Late

1/13/2107 - 100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat

1/21/2017 - 50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins

1/27/2017 - Just Like Last Week Sort’a With Pecans and Cranberries But Without the Yeast Kicker

2/3/2017 - All Wheat Sprouted Sourdough

2/10/2017 - Sprouted 3 Seed Sourdough

2/17/2017 - 10 Grain Sourdough With Wild Rice Anise, Figs, Pecans, Pistachios, Pepitas and Sunflower Seeds and Poolish Brioche Buns

2/24/2017 - A Fast 5 Hour Easy Bread For a Busy Week

3/1/2017 - Yeast Potato Buns

3/3/2017 - 11 Sprouted Grain Sourdough with Dried Cherries, Pecans and Pepitas

3/10/2017 - Purim and Sprouted Westfalian Rye

3/17/2017 - An Easy Bake For St. Paddy’s Day - 5 Sprouted Grain Sourdough

3/24/2017 - Another Simple White Sourdough With a Fig YW Cinnamon Roll Kicker

3/31/2017 - Sourdough Toasted Seed Bread

4/5/207 - Birthday Tikka Masala and Garlic Naan

4/7/2017 - 40% Whole Sprouted 7 Grain Sourdough Bread




1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

1/15.2016 - 100 % Rye with Rye Berry Scald, Walnuts, Sunflower, Pepitas and Aromatic Seeds

1/22/2016 - Dobie'a Challenge, Black Lager, 3 Starter, Sprouted 11 Grain, Sorta Ciabatta Rolls with Wheat Sprouts in a Baked Scald

1/29.2016 - 4 Starter Sprouted 7 Whole Grain Sandwich Bread

2/5/2016 - Deja Vu – Intensively Mixed Redox of 4 Starter Sprouted 100% Whole Multi-grain

2/11/2016 -

2/19/2016 -

2/26/2016 -

3/11/2016 -

3/16/2016 - Oh My! 3 Pies and a Green Crocodile!

3/25/2016 - Beer Tang Seed Zhong Half Whole Sprouted 9 Grain SD with Baked Scald

3/31/2016 - 3 Grain Sprouted White Sourdough with Sprouts Added In

4/8/2016  - 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower

4/15/2016 - Altamura Style Whole Sprouted 6 Grain Sourdough with Bran Levain

4/22/2016 - Half Whole and Sprouted 7 Grain SD with Quinoa and Buckwheat Porridge

4/29/2016 - Almost, if you forget the 12 hour levain build, 1 day 6 Grain SD bread

5/6/2016 - 50 Percent Whole Grain Half Sprouted Jewish Deli Rye with Caraway and Minced Dried Onion

5/13/2016 - BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios

5/18/2016 - 14% Whole Sprouted Grain YW Cocktail Loaf with a Bit of SD and GF Porridge

5/19/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

5/27/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

6/3/2016 - Seedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs

6/13/2016 - BBD #84 - Six Sprouted Grain Sourdough With Toasted Buckwheat Porridge

6/18/2016 - 100 % Whole & Sprouted Grain, 60% Rye with Minced Onion, Aromatic and Sunflower Seeds, Prunes Mango and Walnuts

7/2/2016 - What is This Anyway?

7/8/2016 - Walnut, Cranberry, Sunflower Seed, Sprouted 8 Grain Sourdough

7/16/2016 - Nelson Mandela Challenge Bread

7/22/2016 –  David Snyder Gives Lucy the Sourdough White Bread Willies

7/29/2016 - Wow, Another White Bread – Sort’a

8/5/2016 -Yes, 3 White Sourdough Breads in a Row

8/19/2016 - 100 % Whole Sprouted Grain Deli 40 % Rye with Caraway

8/26/2016  Bialy’s the Lucy Way

9/1/2016 - 123 Challenge Slider Rolls for Smoked Brisket

9/4/2016 - And You Wonder Why It's Called Red Rye Malt?

9/9/2016 - Passing the Test Sourdough Bread

9/16/2016 - Lucy Bakes Her New Favorite Sourdough Rye

9/21/2016 - White Bread For White Teeth

9/23/2016 - Attack of the Ancient Aliens

9/28/2016 - It's been a long time since the last pizza

10/7/2016 - Brownman’s Everyday Sprouted Sourdough

10/14/2016 - Lucy Takes Another Crack at a Modern Sprouted SFSD

10/21/2016 - Lucy Takes Last Shot at Modern Sprouted SFSD

10/29/2016 - 100 % Sprouted 7 Grain Sourdough at 100 % Hydration

11/1/2016 - Halloween Pizza and Lucy on a Pumpkin

11/4/2016 - Wow! 2 Breads for a Friday Bake

11/11/2016 - Lucy’s New Jewish Deli Rye

11/17/2016 - Homemade Bread Day 2016 – Sprouted 8 Grain Bagels

12/2/2016 - 22.22 Sourdough Bread

12/9/2016 - Leftover Bread

12/13/2016 - Temporary WF Brick Oven for Open Fire / No Oven Bread Challenge

12/15/2016 - No Oven Challenge Bake - 123 Sourdough 5 Grain

12/23/2016 - 26 % Whole Sprouted 9 Grain Brioche Buns





1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

1/16/2015 - Sprouted Sourdough White Bread - A New Style SFSD

1/23/2015 - Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye

1/30/2015 - Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

2/6/2015 - Sprouted Ancient Grain Valentine’s Day DaBialotta’s

2/12/2015 - 100 % Whole Grain Kamut With 14 % Sprouted

2/12/2015 - 50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

2/12/2015 - Nothing Bread - 100% Unbleached Yeast Water White Bread

2/13/2015 - SD Sprouted Wheat Bread with Weird Scald

2/20/2015 - 4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

2/27/2015 - 100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

3/6/2015 - Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

3/13/2015 - Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

3/16/10`5 - Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald

3/20/2015 - Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

3/27/2015 - Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

4/3.2015 - Sprouted 3 Grain Sourdough with Pecans, Cranberries and Malts

4/3/2015 - 3 Sprouted Grain Poolish Hot Cross Buns

4/10/2015 - Sprouted 4 Grain, Cheese, Jalapeno, Polenta and Baked Scald Sourdough

4/10 2015 - Yeast Water Hot Dog Buns

4/17/2015 - Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

4/24/2015 - Sprouted 4 Grain Sourdough with Baked Scald and Guinness

5/1/2015 - 3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

5/2/2015 - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

5/8/2015 - Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

5/15/2015 - Real Bread Week - Spreading 40% Sprouted Whole 4 Grain Bread with Sprouts

5/22/2015 - A Request for Bread

5/29/2015 - Fig, Anise Sprouted 10 Grain Sourdough

6/5/2015 - Sprouted 4 Grain Sourdough - 60% Whole Grain

6/12/2015 - Sprouted 4 Grain Sourdough - 100 % Whole Grain

6/15/2015 - Yeast Buns with Rosemary, Sun Dried Tomato, Caramelized Onion & Mushrooms

6/19/2015 - Sprouted Kamut Sourdough - 75 % Whole Grain

6/27/2015 - Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

7/3/2015 - Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

7/10/2015 - Double Levain SD with 5 Sprouted Grains

7/17/2015 - Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

7/24/2015 - Olive and Fig 9 Sprouted Grain Sourdough

7/31/2015 - Sprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries

8/7/2015 - Double Levain Sprouted 4 Grain Sourdough with Seeds

8/14/2015 - Sprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey

8/21/2015 - Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

8/28/2015 - 50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness

8/28/2015 - SD / YW Combo Starter White Bread

9/4/2015 - Star Wars Sprouted Sourdough

9/4/2015 - Star Wars Sourdough Sandwich Slims

9/7/2015 - Yeast Water Labor Day Weekend Pizza

9/11/2015 - Lucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel

9/18/2015 - 10 Grain Sprouted Sourdough

9/25/2015 - Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

9/28/2015 - Make Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones

10/2/2015 - Ancient World Meets New One in Seeded Sprouted Sourdough

10/5/2015 - Nico’s Sourdough Pizza Crust and Focaccia

10/8/2015 - Sprouting and Malting Primer

10/9/2015 - High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

10/16/2015 - World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

10/22/2015 - 1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III

10/30/2015 - Bran Soaker Water Sprouted Multigrain Super Sour White Sourdough

11/6/2015 - 50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

11/13/2015 - YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

11/20/2015 - Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

12/03/2015 - Latvian Sprouted Saldskaaba Maize – Sprouted Sourdough Cider Rye

12/11/2015 - Germés pain au levain rustique avec les graines de lin

12/18/205 - Lucy’s Witch Yeast Fig and Pistachio Ancient Grain Bread

12/27/2015 - Cooked Potato Starter White Bread

12/30/2015 -Witchy Potato 6 Grain Sourdough with Seeds and Nuts





1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

6/20/2014 - Götz von Berlichingen Ancient Age Sourdough Bread

6/23/2014 - Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

6/27/2014 - Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

7/4/2014 - 4th of July – 15 Grain Independence Sourdough Challenge Bake

7/11/2014 - 3 Sprouted Grain SD with One No Sprout

7/14/2014 - Lemon and Corn Pie - Old Southern Favorite - Chess Pie

7/18/2014 - Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

7/23/2014 - Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

7/25/2014 - 6 Grain Fennel and Fig Sourdough

8/1/2014 - Sprouted Pa de Pagès Català Sourdough

8/8/2014 - Sprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage

8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough

8/22/2014 - No Knead Sprouted Spelt, Barley & Potato Sourdough

8/25/2014 - Poolish Pizza Without Daughter

8/20/2014 - Sprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts

9/11/014 - Spelt and Wheat Sourdough with Figs, Pistachios, Pumpkin and Sunflower Seeds

9/18/2014 - 20% Multi - Whole Grain Sourdough - Lucy's 44 Hour Fat Bags

9/19/2014 - Lucy's Fruit Stupid -Version 2

9/23/2014 - Knishes

9/25/2014 - Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

10/3/2014 - Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

10/10/2014 -Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2

10/16/2014 - Yeast Water and Poolish Pizza

10/16/2014 -11 Grain, YW / Sourdough Enriched Buns

10/17/2014 - 11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

10/23/2014 - Lucy’s YW & SD Holiday Fruitcake

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

12/19/2014 - 50 Percent Whole Grain 25 Percent Sprouted Porter SD

12/26/2014 - 50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey






1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 -

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index




2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and owDinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels


dabrownman's picture

After our discussion last week about robots, sure enough we were over whelmed by them this week.  They were everywhere.  Blackrock, one of the largest money managers in the world announced they were firing all of their human analysis's from now on and all analyzing will be done by robots from now on. I want to know if the robots are named Fred or Doris,  I want to know what robot is doing my analyzing on important stuff like investments.

Then, I found out my daughter iwas training this week on surgical Da Vinci robots with a doctor who has been using them since 2008 and has done a gazillion surgeries with it.  She finished up today and said it was an amazing experience and she cant wait to get back to her PA School, UTMB, for formal training in May for 3 days with her doctor that she assists in surgery.

Then Wednesday, I tried to hook up, through a stock brokerage robot, bank accounts so that I could transfer money from them into accounts at the brokerage.  Well, no matter what I did or what bank account I tried, it just wouldn’t let me do It   But I could hook up my wife’s to her account there using the same robot - no problem – lucky her.  I felt victimized but mainly stupid like usual, so I called customer service to have them do it for me.  Customer service was mainly a robot too and it took me a while to figure out how to get a real person on the line with me.

I told he I would be linking the same bank account that I have been funding my IRA account with every year, by paper check, to make sure there would be no problems.  But, even the customer service person who was obviously an expert at this by the way, could not make it happen with any and all of my bank accounts.  She said there must be a computer glitch in the robot and I agreed.  It was working fine a few minutes ago when I had hooked up my wife’s account - no problem and easy as pie.

I asked what the name of this robot was so that I could talk to it Mano – Machineo.  She said that it does have a name but it wouldn’t make any difference since robots don't have feelings.    Well  doggies, that made me a bit anxious since we both had been talking to it for at least an hour through a keyboard

 I said no problem,figure it out and just hook up one of my bank accounts to the TD account so I could transfer money to it and give me a call on Friday, today, letting me know all was well in the world and that this robot didn’t have it out for me even If I didn’t know its name……… and I did felt guilty about not knowing it too.  She didn't call me back with the good news today so I called her.

She said that the robot was still being obstinate with me and my accounts, and I said no….. it was broke.  She said not really.   t linked hundreds of accounts for other people so it was just being obstinate when it came to me.  Well..... there it is.  This robot really is more human than machine because a machine is right or wrong, working or broken.... but not obstinate like a human.

She said I would have to send in a check like I always do and all would be well.  I told her that is what I had hoped I would never have to do again.  I could write the check, take a picture of it with my phone and send it to her by email attachment from my phone – just like I make deposits into this very same account at my bank.  She could print it out, if she wanted, and treat it just like a paper check that I used to mail to her.

Now I ran into something worse than an un-named, obstinate robot.  I ran into a brokerage policy glitch.  A policy made by, dare I say it, artificial humans that think they are smarter and more intelligent than robots.  She just couldn’t do what I asked.  Even though my bank could do a deposit with their digital, picture robot, she couldn’t use my printed out digital, picture check - even though it looked exactly like the one I wrote out and could have mailed.  But she said I could mail that very check to her and it would be deposited toot Suite - within 24 hours - no worries.

 I was starting to think this person was really 'the un-named' obstinate robot and didn't want to take a chance at further upsetting it by asking she was the robot.  She might be offended if she was and to go postal on me, hunt me down for extermination like a terminator – or worse steal all my money like a human identity thief.

 I was stuck deep.and nearly dead, in a robotic catch 22 that had to be my fault. I was worried so much, I bought some additional, terminator, umbrella insurance that this robot just happened to be selling on the side.  Lucy said to hang up the phone before it exploded since this probable terminator robot knew exactly where my phone was, right next to my ear,  though GPS.

So, I did, since I always do what Lucy says,  but I haven’t felt right about it since then either.  I am glad I’m covered with enough terminator, robot insurance to keep the wife out of the poor house should they track me down and do away with me or use me for their scientific, oddity experiments…… which really sounds like more fun than being dead.

Never forget that robots with Artificial Intelligence are still better and more useful than artificial humans who think they are intelligent – I’m sure of it now using myself as the perfect example.  Off to this week’s bake where the 7 sprouted grains were, oat , barley, Kamut, spelt, rye, Red and White wheat

This was another 5 hour from mix to into the CC  into and out of the oven SD bread with an overnight 14 hour bran and HE levain.  We did our usual autolyse, slap and folds, stretch and folds - 6 total on 20 minute intervals and then put it in a rice floured basket for a 2 1/2 hours of proofing in a new trash can liner.  It baked for 30 minutes total our usual way 450 F/ 425 F convection, half with the lid on and came out at 208.5 F.

The crunb came out very soft and moist,  It went nicely sour the next morning for a bread that wasn't retarded.  The kitchen was warm yesterday for the final proof and heat is better than cold when it comnes to sour  This bread tastes just like we hoped it would with 40% sproiuted grain - just delicioius but still a white bread.

Here is the formula

Levain- 12% pre-fermented 7 Sprouted grain bran and High Extraction sprouted flour, 100% hydration 2 stage 14 hour, overnight levain.


38% High extraction 7 sprouted grain flour

60% Albertson’s bread flour

2% Pink Himalayan sea salt

Enough water to make an 82% hydration overall dough

It sprang and bloomed OK.  Lucy says it was a bit over-proofed but she isn’t a robot so what does she know?

dabrownman's picture

Lucy and I were talking about robots the other day.  I told her that I was pretty sure pets would be replaced by robots before people would be.  She thought about that and then said something truly profound.  She said I might be right.

No, that was not what was profound, but what amazed her about robots is that, even in their primitive stage today, robots with artificial intelligence are way better than artificial people who think they are intelligent.  I think she might be right about that too.  Then we started into Trans Humans where we do not agree on much at all and she is wrong about all of that as usual.

Monday was my daughter’s birthday, and like her Dad, she loves Indian food and is pretty much addicted to naan - especially garlic naan.  She loves Chicken Tikka Masala and I’m more of a hotter goat or lamb curry sort of guy.  I learned to make Indian food from a group of Pakistani Expat women who were in Saudi Arabia over 30 years ago – has it been that long?  Jeeze…. I feel a lot older than I am for some reason now.

I didn’t learn how to make a decent naan until a few years ago when I learned right here on TFL that you could make flatbreads on a gas grill.  Naan is an enriched yeasted flatbread that comes out perfect on the grill because it is supposed to have charred spots on it from the screaming hot Tandoori oven and the gas grill can get to 650 F and do the same thing……if you don’t walk away for even a second and the naan goes up in smoke.

Don't forget to have a salad with that Indian food

A robot would be perfect for this grill work and most grill work for that matter.  I want mine to make prickly pear margaritas too but that is another story.  My favorite naan is green onion, a touch of Indian spices and chili with some garlic but others aren’t so adventurous.  Since it was my daughter’s request on her birthday, it was CTM and Garlic Naan.  So, I made lamb stew for me the day before, it wasn’t a curry but close enough.

There are all kinds of naan out there - some with milk, cream or yogurt, some with butter or oil or both some without any, some have an egg and some don’t but most all have sugar in them.  Since the chicken in CTM is marinated in a very spicy yogurt sauce overnight before being skewered and grilled.

I put yogurt in this naan, with butter, oil, egg and sugar some fresh garlic and a larger pinch of instant yeast with enough water to get if to about 70% hydration. Word to the wise, if you are grilling naan you want to get some fat in there to keep it from sticking to the grates.   If you are making it in the oven or in a non-stick pan, you can get rid of some or all of the fats if you want. 

For this batch I took some of the dough flour and water and made a poolish while the rest of the flour was autolysing for 1 hour with the yogurt, egg and remainder of the dough water.  Since you don’t want elasticity and do want extensibility you want to use a flour that has lower protein and gluten like AP instead if bread flour – same with pizza dough.

We added the poolish and the sugar and did 50 slap and folds to get everything mixed.  For the 2nd set of 20 slap and folds we put in the softened butter and the oil in.  You always want to make sure the entire dough is well hydrated before putting in the fats.  The large clove of minced garlic went in for the 3rd set of 10 slap and folds.  Then 3 sets of 4 stretch and folds were done.  All the slapping, stretching and folding sets were done on 20 minute intervals.

Then it was shaped into a ball and placed in an oiled SS bowl for a 24 hour retard in the fridge.  We took it out 2 hours before we wanted to roll it out and put it on a heating pad to warm up and finish proofing.

We divided it into 6 pieces by eye with a dough scraper.  it takes about 300 g of flour in the mix if you are trying to get the recipes 6 naan - or up it for you needs.  I rolled it out pretty thin 3 times with a 5-minute rest in between each time to get it thin enough since the LaFama has a bit more gluten forming protein in it that most AP flours at 11.2% protein.

I did scrape the grill off and it is well seasoned so I didn’t oil it and it is a 4 burner one so I could od 2 larger sized naan at a time.  I heated the grill to 425 F and then turned it down to the lowest propane setting since my grill will hold 400 F at that setting.

I tossed them on, brushed the top with melted butter and then spun them at 1 minute.  At 1 ½- minutes I turned them over and brushed the grilled side with butter and then repeated the spinning at 1 minute more and took them off a half minute after spinning – 3 minutes total.  They were delicious as was the Chicken Tikka Masala and the Baby Girl was happy as pie.


Poolish -A big pinch of IY with 20% of the flour and a like weight in water.  Let sit for 1 hour as the Dough autolyses


80% Lafama AP

10% butter and sugar

2% oil and salt

5% yogurt

1 large clove of garlic minced fine for each 300 g of flour

Enough water to make 79& overall hydration

¼ stick of butter melted to brush on teach side while on the grill

 melted to brush on teach side while on the grill

dabrownman's picture

We are in morning.  Crayola is discontinuing the dandelion color in their box of 24.  No color has been discontinued in over 100 years.  We think they hate weeds and shades of yellow.  As a Libertarian who has long fought for the legalization of weed, this comes as an especially heavy blow….. almost as bad as when Arizona did not pass recreational weed use last November.   Life is not fair but we will never give up!

Last week it was all about 3 and 13 and now that Lucy is back to normal, if there is such a thing, she was not to be outdone by a doofus like me so she upped everything 1 to 4’s and 14.  But, she was late in getting back to normal and started on this week’s bake so no sprouted grain this week.

She also upped the 5 grains from last week to 10 this week though and they were the usual ones; barley, buckwheat, oat, spelt, rye, red and white wheat, Kamut and emmer.  The seeds were all toasted but some of them were ground too, the brown poppy, flax and sesame seeds were ground coarse but the sunflower and pepitas were left whole.

The ground seeds were 4% each and the non-ground ones came in at twice that or 8 % each   So that makes 4 seeds and one of them is a grain, flax, so it technically really is an 11 grain bread but counting is not my strong suit and how many different whole grains in the mix only really matters if you need a label on it to sell it.  Don’t ever use seeds in bread unless they are nicely toasted to bring out the very best flavor they have.

The whole grains work put to 44.4% and the pre-fermented flour in the 3 stage, 10o% hydration bran levain was 14% with the sifted bran from the 11 home milled grains in the first stage and high extraction 11 grain flour was used for the other 2 stages.

The 2 starters were 4 g each of MNMF rye and NMNF wheat that have been retarded longer than Lucy can remember which could be anywhere from 15 seconds to 24 weeks but I’m guessing about 12 weeks based on what was left in both containers.

The levain was not retarded this week just like last week and the autolyse was short at 1 hour with the pink Himalayan sea salt sprinkled on top.  Once the levain hit the mix, the overall hydration was 80%.  We did a quick 40 slap and folds to incorporate the wee beasties and then did 2 more sets of 8 slaps each and finished up the gluten development with 3 sets of 4 stretch and folds.


The seeds were added in during the first set of stretch and folds.  All this slapping and stretching is quite cathartic when done on 30 minute intervals so it isn’t at all difficult unlike being strip searched and questioned at the airport for 2 hours straight by TSA which was Lucy’s fault too but that is another matter.

At any rate, the dough was pretty puffy when we degassed it for pre-shaping and final shaping so it went straight into a rice floured basket, seam side down, bagged and put immediately into the fridge.  No since giving Lucy a razor to do any slashing on anything until she really settles down and doesn’t bite the twits at the airport……… even if commanded to do so by her master.

She was really a nasty girl when she found out I sort of hinted she was acting strange, even for her, and might be high on something or maybe smuggling heroin up her butt.  Well doggies, as Jed Clampett used to say, she will probably be pretty sore for a while but at least she didn’t pee, poop of puke on them and came away clean as a whistle without a criminal record, at least with the Feds.

After 19 hours in the cold we took it out of the fridge and it looks well proofed to the point of it really being over-proofed.  But since we weren’t going to slash anyway we just un-molded it onto parchment on a peel and plunked it into the hot combo cooker as fast as we could and into the 500 F oven it immediately went for two minutes before 16 more at 450 F.   Our normal steaming time turned out way too short.

When the lid came off we turned the oven down to 425 F for another 30 minutes of dry baking.   It bloomed and sprang underwhelmingly but browned up well.  We took it out of the heat at 208 F to cool on the rack.

The brie and pickled cherry tomato sandwich with melon and berries was so simple but tasty 

When you bake out of the fridge cold you have to remember that the dough is very cold. and will be slow to spring and you need to add 35% more time to your lid on baking for it to spring properly and the overall time to bake the inside will be much longer too -  in this case 35% longer.   The plus is that you will get a much bolder bake when you bake right out of the fridge.

 Have to wait on the crumb shot but we don’t expect much with the loaf not springing properly.  The crumb wasn't as open as it should be but wasnl't dense either.  The bread was very tasty and full of flavor.  All in all it was worth the effort.


Levain – 3 stage, 100|t% hydration, 14% pre-fermented bran levain using 11 grain high extraction for the last 2 stages


30% High extraction, 11 grain flour

28% LaFama AP

28% Albertson’s bread flour

80% overall hydration using RO water

12% toasted, ground; brown poppy, sesame and flax seeds

14% each pepitas and sunflower seeds

2% PH sea salt



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