Hi all,

Through reading the messages on using leftover starter, I found one that I'd like to try out: cranberry loaf from Mike's sourdoughhome.com.  I followed the recipe (minus the cocoa powder as my hubby can't take a chocolate sourdough!), applied Bertinet's method of dough kneading and folding, retarded a couple hours, and baked.  This bread is delicious!  It goes particularly well with the smoked turkey that my hubby made on the bbq, and a few slices of homegrown tomatoes and homemade mayo.

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The skin looks a bit dark as I used brown rice flour to flour the liner.

A couple days before, I made a straight forward sourdough based on the recipe from the book "Crust: bread to get your teeth into" by Richard Bertinet.  The bread was over baked a bit (I usually stand by the oven when the bread is approaching the finish line, but not this time), but the texture and the flavour are great.

Here's a couple pics of the bread I did today.Untill today I had only done the no knead bread.This is very soft crumb and a little sweet sorta taste to it.I like it.It's my best attempt so far my wife says.She isn't fond of the no knead hard crust.

The chefs at the Royal Plaza on Scotts put together this F1 racing car made of bread. This is in time for the F1 night races in Singapore this September.

My son will start school in two days and we're trying to wrap up our summer projects.  Here's one of them, a little snake made of self hardening dough.  We had a lot of fun making it but little man thought painting was the best part.  I usually have to keep telling myself not to eat too much when I start a new dough, but I don't have to worry about taking a bite too big out of this one.  LOL

I'm a long time lurker and first time poster.

Last week I finally got a decent sourdough starter going, based on the instructions in Reinhart's Whole Grain Breads. I used it successfully to make Pierre Nury’s Rustic Light Rye and some Sourdough Waffles, both of which came out well with the clear instructions provided. I decided to try making some 100% whole grain bread, which I've never had much success with, and finally settled on jmonkey's recipe.

I used the stretch and fold technique for kneading, shaped it into a boule, and baked it in a 450ºF oven on a stone. Also, since I can only get soft whole wheat here, I added vital wheat gluten to the flour to compensate (around 2-3 tsp/cup).

It might be too caramelized for some tastes, but I liked the way it came out (thanks jmonkey!). I expected the crumb to be more open based on what the recipe said, but I think I may have underproofed the loaf a bit. Next time I will also put the stone lower in the over since the bottom took much too long to finish. As far as taste goes, it was delicious, one of the best whole grain breads I've had. What do you think?

Chris

This was what my husband and I had for dinner that night: one dozen homemade, organic cream puffs. We nearly died. It was glorious.

I returned from my 9-day vacation and couldn't wait to bake breads... what's wrong with me?  LOL  Anyway, nothing too exciting but I discovered chunky garlic bread and fell in love with in while I was away.  So I made one free form loaf and the sandwich loaf is onion sesame, both sourdough. 

to make these mini white chocolate lemon poundcakes

Drizzled a bit of kefir cream cheese and decorated with fresh pineapples and blueberries. Viola, a mini dessert

We must all be on the same wave link again!  Tuesday evening I prepared a large pot of Italian meatballs and the biga for some Scali Hoagies to take over to my grandkids!  It is does make such a nice meal that can be prepared ahead of time.

The only problem was I doubled the dough for the Scali Italian hoagie rolls..next time I will make them 7 oz. each and triple the recipe.

Scali Hoagies to go with my Italian meatballs.

Sylvia