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Made with fresh milled whole wheat, rye, and spelt. A few roasted potatoes whipped in my mini-food processor were added along with black and white sesame seeds.

I normally don't add sesame seeds inside the dough so this was something different for me. I gave half the loaf to a work colleague, and he said it was his favorite to date :).

Nice, moist, and tasty crumb. 87% fresh milled flour.

Made with fresh milled durum and Marquis WW flour and a little bread flour in the starter.

I added grated Parmesan in the starter and the main dough. My wife had recently made confit garlic so I mashed some up and added it as well.

The sweet garlic and copious amounts of cheese created a fragrant bread that had a soft crumb and tasted delicious. I’ve been grilling some slices after brushing on some good quality EVO and it is amazing.

Two beautifully par baked Brooklyn Sicilian pizza bases. Using the Bellucci method. These will be cooled, then frozen for use at a later date.

This recipe is from Mandy Jackson here. It includes starter and yogurt in an overnight sponge. They came out light and tasty. To make my old waffles light, I used to beat egg whites and fold them in. This is less work.

This is the dessert that I decided to make for tomorrow night’s dinner.  I like to prep as much as I can the day before to make the day of the dinner party less stressful.  In fact, the main course is marinating overnight to be baked in the oven at dinner time.  This recipe was by Nadia Hussain from the Great British Bake Off.  She calls it a Pineapple Bundt, but given the ingredients I’m calling it a pina colada bundt since it has pineapple, coconut and lime in it.  I hope everyone enjoys it.  Surprisingly I’ve never made a drizzle cake before.

We are hosting a group of friends for dinner tomorrow night and wanted to bake a focaccia again to have with our chicken Marbella with peaches.  I haven’t made a focaccia with potatoes yet so decided on this one adding the usual red onions, rosemary and cracked peppercorns to it.  Nothing fancy but hopefully good.

86% whole grain sourdough country Pullman loaf bread.
Whole wheat - 70%
Prefermented high gluten flour - 14% (100% hydration)
Dark Rye - 10%
Whole Spelt - 10%
Purple Barley - 10%
Water 73%
Salt 2%
Honey 6%
Olive oil 6%

Total final dough - 2400 grams 

Recipe based on Elaine Boddy's Mixed Flours loaf from The Sourdough Bible (page 97).

I had a small quantity of rye flour to use up, the spelt and baker's flour per the recipe and the atta for the suggested whole wheat flour. The recipe called for dark rye, mine was the light kind - it still baked nicely and tastes pretty good!

Made 2 loaves. 

700g water

600g baker's flour (Wallaby)

300g chakki atta (Gingin Flour Mill)

120g rye flour

80g whole spelt flour

0.5 tsp diastatic malt

100g starter (100% atta)

My wife was going through the cabinets last week and hauled out two packets of dried starter.  One was a survivor from our move from South Africa to the US, dating back to October 2011.  So, just a couple of months away from being 14 years old.  Mind you, this has received no special treatment, having been tucked away in one cabinet or another at room temperature.  It has also survived a second move in 2020 when I retired and we moved from Kansas back to Michigan.