The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1/26/14 Bake

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Wingnut's picture
Wingnut

1/26/14 Bake

So I have not made any sourdough in months and let my starter die off. New Year new starter and my first sourdough bake of the year. The santed wife wants to try and go all organic as possible and make two nights a week Vegetarian, not vegan, but lacto ovo so pasta and cheese are still on the table.

This is a variation of Chad Robinsons Sourdough but with 10% Dark Rye Stone Ground Organic Flour, 12 hour rise.

Cheers,

Wingnut

Comments

WoodenSpoon's picture
WoodenSpoon

Those look awesome! great photos as well!

dabrownman's picture
dabrownman

usual Wing!  Well Done.  With pasta still on the menu could there be homemade whole grain SD pasta in the works?  I've been want to try some out myself and pasta is today's dinner around here....?

Good luck with the new food, menu, SD starter and

Happy Baking Wing!

Wingnut's picture
Wingnut

I make my own pasta most times. Ravioli, Tortellini, Gnocchi, Fett, Linguini and such. I wish I had a pasta extruder to make my own tube pastas. 

Thanks for the kind words,

Cheers,

Wingnut

neilbaldwyn's picture
neilbaldwyn

They look beautiful, the ears on your loaf are fantastic!

Wingnut's picture
Wingnut

Thanks for the kind words

Cheers,

Wingnut

Julie McLeod's picture
Julie McLeod

Beautiful!  And, I'm totally envious that you make your own pasta.  

isand66's picture
isand66

Looks like you have not lost your touch.  Happy belated New Year!  These loaves look fantastic and must go great with some pasta and sauce to dip them in.

Regards,
Ian

Skibum's picture
Skibum

Very attractive loaves as usual! Brian

Wingnut's picture
Wingnut

Thanks for the comments.

Cheers,

Wingnut

Foodzeit's picture
Foodzeit

that your bread is a full success and really looks appetizing indeed, also your photography really makes me wish I could have a loaf of those.. :)