yozzause's blog

Revived my s/d culture and thought i should use it, i decided a bake using my homebrew stout and  Gingin flour mills Atta would go well . The stout was a bit overprimed and made a bit of a mess when i unscrewed the cap . Instead of using 1/2 stout and 1/2 water i used all stout  i also used Millers wholemeal  flour as part of the mix too. i used some Saunders malt and the s/d culture at 20% . It was my intention to add pepitas and sunflower kernels but i forgot those  until much later so went without . It was a small dough for the spiral mixer at 1kg but did a good job.

Hi TFL folks anyone near OSHKOH I have a fellow Aussie Baker visiting the airshow with her partner  and she would love to have a coffee and chat with any bakers in the general area. She is currently at the Sydney  departure lounge and on her way shortly. i will pass on any details . kind regards  Derek

Some more Lupin and Linseed with a dash of home milled pre fermented red wheat Lupin content was 20% made up with soaked splits and some Lupin Flour Linseed was 10%, Red Wheat was from refrigerated s/d excess. This dough was bigger than the last one and it wasn't till i weighed up the soaked lupin splits that i realised i was short on for the Lupin component so i decided id add Lupin Flour and also add more water for that too. I was very pleased worked like clockwork 2 hour bulk fermentation using Fresh compressed yeast @ 2% loaves weighed off at 515g each and baked in round pans

Almost qualifies for Paul's CB but not quite 

This bread idea was thrust upon me when a fellow bee keeper at a bee buddy meeting  gave me some SPENT GRAIN from a mash that he had done earlier that day for a stout brew.  I had used SPENT GRAIN before in bread and it was excellent so not wanting to waste it i knocked up  2 doughs the next morning one was a ricotta cheese and olive bread that i already had planned and the other was this Brewers Spent Grain.

Previously i have posted about this ghost town in outback Australia which is being rebuiilt by volunteers, One of the first restoratiuons was the underground bakery which contributes  many needed dollars for further restoration .

The works programme  lasts  a short time when volunteers gather to perform their work. Bakers are essential services and volunteers  are always needed so if you want a real adventure  a holiday in Australia and fancy a unique baking experience this could be for you in 2024. attached is the news letter recently arrived 

My 1st S/D bread using my new mixer  its a 15% Garlic granules   8 hours bulk and overnight retard in the fridge 

 In my new mixer first cab off the rank was 1800g fruit dough so about half as much again as usual. the new mixer managed it easily. I have been eating a few date recently and they are the cheapest dried fruit at our local Aldi store plus i love them  i got to think if i blitzed them in the liquidizer i could get a paste that i could use in scrolls so thats what i did, i did need to add a little water to obtain a workable paste.

 You Often see CHRISTMAS IN JULY themes  which seem to especially appeal to some of us that have moved from cold winter climates to the other side of the Equator. A better time to  enjoy a hot roast dinner and its trimmings rather than December days here  when a salad and an early morning swim at the beach which is more the norm .