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Sourdough crumpets

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fairycakes309 on 28 Apr 2025 at 01:45
Crumpets
Now that my starter is growing well again, I need to use up my discard! I have a fair bit of white flour discard still and now I have a whole wheat starter too. I’ve never had crumpets but followed the KAF sourdough discard recipe https://www.kingarthurbaking.com/recipes/sourdough-crumpets-recipe They turned out pretty well, some with 50/50 whole wheat/white flour discard and some just white flour. I preferred the flavor of the whole wheat, but they were all quite tasty with plenty of butter.

It’s picnic season…or is it?

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foodforthought on 27 Apr 2025 at 10:35
Sand dollar fougasse and it’s inspiration

For the last few weeks, Winter seemed to be finally giving up it’s hold on the Northern California foothills of the Sierra Nevada, so we planned a picnic to kick off the next 4 months of picnics. Of course it rained all day and kept to mid-forties temperatures, so we migrated indoors, but the conversation, salads, wine and blackberry pie were still enjoyed by all.

My Gluten Free Sourdough Bread for Every Occasion

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bakerL on 24 Apr 2025 at 16:26
GF sourdough make with brown rice and sorghum flour blend

As a person with food sensitivity I am very considerate to those like me. But I am aware that everyone can differ in which foods he/she can tolerate. In that respect there is not one GF bread working for all. 

Some people cannot tolerate oats, there is a group of people sensitive to rice. Millet, for most being a very beneficial food, can be not very useful for those with thyroid problems. Some cannot tolerate certain starches. The main binding agents: psyllium and xantan gum both can cause reactions. 

Cumin Rye - Chleb Sandomierski (Poland)

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CalBeachBaker on 24 Apr 2025 at 04:32
Cumin Rye

Today's bake:  Cumin Rye -  Chleb Sandomierski (Poland)

Source:  The Rye Baker by Stanley Ginsberg

Notes: Increase hydration from 79.84% to 83.4%
Substitutions: Fresh milled rye @65% extraction for white rye flour.

Discussion: They say you learn more from your failures than from your successes... 

How am I doing?

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erichardson on 23 Apr 2025 at 06:30
Sourdough boule

I’ve been working as a bread baker in the USA and our training (at my bakery at least) is a little lax. Im self taught for the most part but this is my attempt at a sourdough boule. How did I do? I wasn’t able to cut it and take a pic unfortunately. I’m hoping to go to Europe eventually to work with more traditional breads 

Whole Wheat Sourdough attempt #1

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fairycakes309 on 22 Apr 2025 at 21:16
Whole wheat sourdough, KA basic sourdough with yeast, Laurel’s potato bread
Finally had a few days off to try a 100% whole wheat sourdough. I had sadly neglected my Jane Dough, so used the method recommended on the Bread Code channel, 1:5:5 ratios for 3 days with fresh milled Bronze Chief. In the meantime I made a mini loaf of yeasted potato bread from Laurel’s, and used some of my discard in the KA recipe for whole wheat sourdough which includes yeast. I also substituted 25% of the flour in the KA recipe with old breadcrumbs. Did not notice much difference in texture in the finished product but they were definitely palpable when kneading.

R- rated topless Pullman

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trailrunner on 20 Apr 2025 at 15:45
Pullman loaf

Well I won’t do it again. It stuck a bit in the pan, I believe that’s due to the lack of moisture as I used the same amount of butter as always. I also like the really square shape with the top in place and the texture and color of the top crust with the lid. 

The crumb might be a tiny bit more open but not enough to make a difference. 

I used the same exact ingredients as the most recent bake before this but I decreased the Arrowhead Mills bread flour to 100g and increased the Spelt to 200g. 

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