I saw this on New Scandinavian Cooking.  A wild yeast starter made from organic apple peels.  I was intrigued and thought I'd give it a try.

So far so good.  In here are the peelings of 4 apples along with spring water to cover and two tablespoons of dark brown sugar at day 3.

And here is the baby starter, peelings removed and feeding everyday with bread flour at day 7.   Antisipation....

The bottom of the dough.
200 gram flour
1 egg
2 tablespoons powdered sugar
1 tablespoon of fat (cold)
Pin 1 teaspoon salt
1 vanilla sugar
Baking powder ½
1 tablespoon sour cream

The sponge cake:
6 eggs
6 tablespoons powdered sugar
6evőkanál flour
2 tablespoons cocoa
Baking powder ½ Package

Spreading on the dough by 2 spoonful of jam.

Stuffing.
½ kg of sour cherry
4 medium apples
Optionally, sugar
3-4 tablespoons bread crumbs

The soft dough knead dough hozzávalóiból. If you are a bit stuck, a bit of flour to be.
Aside to rest.
Kimagozzuk Meanwhile, slice the apples and cherries. Not grated!
Put baking the dough, brush a very thin layer of jam. I had raspberry jam.

The pitted cherries and sliced ​​apples Sprinkle two tablespoons bread crumbs firstand then granulated sugar and mix. Sugar to taste.

The baking pastry brush spread with jam. It is very thin!
Alternating stripes we put cherries and apples.
I've also scattered tablespoon bread crumbs on top.

This is the BBA basic sourdough to which was added 2 diced granny smith apples, 4 oz of toasted walnuts and 3 oz of small-dice parmesan and asiago cheese. The starter was KA New England that had been fed 50/50 with KA bread flour and home-ground hard red wheat. The final flour addition was 15% WW, 5% Rye and 80% KA. It got a stretch-and-fold at 15, 45, 90 and 120 minutes, then proofed for another 3 hours. The final shaped loaves proofed a little over two hours before being glazed with egg yolk and baked. Baking time was a total of 45 minutes to get the internal temp up -- I'm sure there was a lot of moisture from the apples. It's yummy. Yes, it really is slightly purple (from the walnuts I believe).

When I was young fresh fruit was a great treat and not common in Icelandic diet. Today fresh fruit of many sorts is readily available year round allowing one to bake galette year round!

Pastry:

1 cup flour (125-130g)

4 oz. cold butter unsalted (113g) 

pinch salt (or more if you like)

ice water (30-50ml, enough to make pastry workable)

Finely cut cold butter into flour, add salt. Work with spoon or hand until well mixed. Add ice water until pastry can be formed into a ball. Refrigerate for a bit (15 minute). Press pastry into a disk on parchment or Silpat then roll out very thin (thin=flaky). Refrigerate again (cold pastry I find much easier to work) while you make filling of choice.

Apple Filling:

2 or 3 apple peeled and sliced thin

2T sugar, 1T flour, cinnamon to taste mixed.

1T  butter

1T sugar, sprinkle cinnamon

Spread flour/sugar/cinnamon mixture over pastry. Lay apple slices to overlap in circle pattern. Fold edge of pastry over. Sprinkle sugar and cinnamon over apple, chop butter over apple. Refrigerate 10 minutes.

Cook at 204C or 400F for 50-minutes to 1 hour.

Glaze with 1 or 2 T (to taste) apricot, peach preserve.

Make coffee, pour brandy, consume!

Even though summer just doesn't seem to happen this year in these parts of the world, there are some wonderful summer fruits to be enjoyed.

Being under a strict bread baking embargo right now due to an overfull freezer, it seemed best to take advantage of the local produce (and fix my weekend baking crave in one go).

Here they are: 1x full fledged "summer of your dreams" in the shape of an almond lemon torte with fresh strawberries;

And (yesterday), the dessert that's more in touch with the slightly worrying autumnal meteorological reality over here:

Almond frangipani with apples and lemon in a pain d'epices caramel sauce. The sauce, made with apple juice, brown sugar and Monin's "Pain d'Epices"-syrup, tweaked with a hint of ginger and chilipowder, was especially tasty.

It tasted pretty much like the summer of 2011: spiking bright yellow with sunny lemon and juicy almond meal, fading away to brown via the ginger and the pain d'epices, to come full circle in acidity in the apples.

Not summer anymore, but no fall yet. I call it sautumner frangipani!

Freerk

P.S. You would do me a big favor endorsing my BreadLab iniative. Every "like" will get me closer to realizing a 6 episode documentary/road movie; chasing the best bread Europe has to offer. Thanks in advance!

I found this site a few months ago and have really enjoyed all the great information here. I finally decided today to join and post something. I consider myself a novice and am still learning and have begun experimenting a bit with recipes I have gathered online or through various sourdough cookbooks. Some breads I have baked have turned out excellent and some not, but I am having fun.

Last summer I took a class on baking sourdough bread and fell in love with it! My family thinks I am obsessed but they have been happily eating all of my bread this past year. A year ago I was one who never baked except the occasional pie or cake for a holiday. The only flour I ever bought was all purpose flour. Now I have in my kitchen: unbleached bread flour, as well as whole wheat, rye, rice, spelt, and pastry flours. I now not only know what diastatic malt is, I have some in my freezer. I have several different sized loaf pans and 3 different kinds of bannetons.

Today I baked two different breads. One was a rosemary-olive oil loaf which turned out pretty good. The other one is a recipe I had and made some modifications to. It is the oatmeal, apple, flaxseed sourdough sandwich loaf which I will try to post a picture of. I made it in 2 small loaf pans but it would work out in one large one just as well. Here is my recipe:

Wednesday evening - 1st preferment build:

Starter - 10 g (The starter I used is made with unbleached bread flour but next time I will probably use my rye starter instead. I keep both going all the time.)

Spelt flour - 19 g

Water - 13 g

Thursday morning - 2nd preferment build:

Add to the 1st build: 69 g spelt flour and 48 g water

Thursday evening - mix up the dough:

I poured 100 g of boiling water over 80 g of rolled oats and let it soak for a few minutes.

I dissolved the preferment with 140 g of water and measured out 500 g of bread flour which I added along with 240 g of grated tart apples, 35 g of ground flaxseed, 30 g of unprocessed wheat bran, and the oats. I mixed it all up just enough to combine everything and then let it sit for 20 minutes before adding 8 g of salt. This dough is pretty sticky so I used my KitchenAid mixer to knead it for a few minutes. Then the dough went in an oiled bowl, sprayed top of dough with oil and covered it in plastic and put it into the fridge overnight.

Friday morning:

I took it out of the fridge and folded it once and returned it to the fridge.

Friday evening:

Took dough out of fridge and let it sit out on the counter for the next 4 1/2 to 5 hours. Every hour I gently stretched and folded the dough once and put the plastic cover over it to keep it from drying out. When it was ready for shaping, I divided the dough into 2 parts and put into my small loaf pans (but you could use one large pan instead or put it into a cane banneton). I let the dough rise for an hour or so and then put it back into the fridge overnight. Make sure it is covered well so it doesn't dry out. If you use a banneton, it would be a good idea to put the whole thing in a plastic bag.

Saturday morning:

Took the dough out of the fridge and set on counter for an hour or so. Then I turned on my oven and set it to 500 degrees and let it heat up for 45 minutes. I keep my baking stone in the oven all the time. On the bottom shelf of the oven, I put a small cast iron skillet which I poured boiling water in right after I put the loafs in the oven to provide steam. After about 10 minutes, I turned down the temp to 400 degrees and baked for about 30 minutes more until the bread reached 205 degrees internally.

Hello, everybody!  

This begins with a resounding thank-you to user jannrn for asking a question and giving me an excellent idea...  A week ago, I posted about my Greek Fennel, Yogurt, and Honey Bread, and sweetly Jan told me she liked the photographs but hated fennel (I'm really the only person I know who does!).  She asked about alternate flavors, which got me to thinking...  

Here is a picture of the original fennel bread:

But after Jan's comment, I decided to experiment in a couple of ways with its basic formula, which is available on the old post too.  As before, these recipes are for individual loaves, but easily multiplied

My husband, David, adores onions (he could eat them like apples), so here:

For Love's Sake Onion Bread

Ingredients:  

165 grams flour

3/4 teaspoon active dry yeast

3/4 teaspoon sugar

3/4 teaspoon salt

1 teaspoon powdered onion soup mix (a huge thanks to floydm's onion braid for this idea!)

dough enhancers: 2 teaspoons vital wheat gluten, pinch of ginger, 1/2 teaspoon lemon juice

2 oz. warm water

1 cup total yogurt (2 oz. + 2 teaspoons yogurt for dough)

1 onion 

Instructions:

First, prepare the onion-yogurt blend.  Place 1 cup yogurt and 1 onion (but reserve slices for topping) in a food processor.  Blend well, until mixed.  

Whisk a little bit of the flour, yeast, sugar, and dough enhancers in water, and allow to autolyze.

Add salt, soup powder, the rest of the flour, and 2 oz. + 2 teaspoons of the onion yogurt blend.  Reserve the rest of the yogurt blend as a fantastic dip/spread!

Knead for 15 minutes, until the dough is elastic and will not break if stretched.  

Place dough in a lightly greased bowl and allow to rise, covered, for 1/2 - 2 hours or until doubled.

Remove dough from bowl and give it several soft kneadings and envelope turns.  On a lightly greased baking sheet, shape into a boule.

Allow to rise for 45 minutes or so, while preheating the oven to 210 degrees Celsius.  

Before baking, brush with milk and arrange onion slices on top as desired.

Bake for 15-20 minutes or until golden brown, with an inner temperature of 205 degrees Celsius.  Enjoy!  Trust me, it sounds strange, but the yogurt-onion blend is amazing!

Or: Harvest Apple and Spice Bread

(okay, I know this bread looks really stupid and like a first grader made it.  I got dumb and silly, but it was still so tasty!)

Unlike David, I love actual apples.  Moreover, we have the dried fruit resulting from ten or so pounds of them (an unexpected and enormous present from our neighbors), and I'd better use some up.  So...

165 grams flour

3/4 teaspoon active dry yeast

2 teaspoons honey

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

dough enhancers: 2 teaspoons vital wheat gluten, pinch of ginger, 1/2 teaspoon lemon juice

1 cup total yogurt (2 oz. + 2 teaspoons yogurt for dough)

1/2 ripe red apple

2 oz warm water

2 tablespoons chopped dried apples, plus extra for decoration

First, blend the yogurt with the 1/2 apple until very smooth.  

Whisk a little bit of the flour, yeast, honey, and dough enhancers in water, and allow to autolyze.

Add salt, cinnamon, nutmeg, the rest of the flour, and 2 oz. + 2 teaspoons of the apple-yogurt blend.  The rest make a pretty good spread!

Knead for 15 minutes, until the dough is elastic and will not break if stretched.  

Place dough in a lightly greased bowl and allow to rise, covered, for 1/2 - 2 hours or until doubled.

Remove dough from bowl and give it several soft kneadings and envelope turns.  On a lightly greased baking sheet, shape into a boule.

Allow to rise for 45 minutes or so, while preheating the oven to 210 degrees Celsius.  

Before baking, brush with milk and decorate with bits of dried apple, though you don't have to make it as dumb-looking as mine!

Bake for 15-20 minutes or until golden brown, with an inner temperature of 205 degrees Celsius. Hope you like it!

This, by the way:

is the original crumb from the fennel bread, and I had identical results with the onion and apple variations, including the satisfaction!  And thanks again to Jan for the idea!

Apple-Cherry Pie

Ready to Bake

Forgive my slight detour to pies here. I figure it has pastry on the top and bottom so it must be close to on topic!

This is something I have been wanting to do for a while and finally had everything in place at the right time. The pie is a combination of apple and cherry pie filling. I used about 1/3 of the normal sugar because of the cherry filling and it's very nice, not to sweet. The top is really the experiment. I have been pondering puff pastry recently and Palmiers and got the idea that if I rolled sugar in both sides of the pastry and cut it in strips, I could get my daughter to braid the top.

She did a great job with the braiding and the pies look terrific to me. More holiday fun!

Hope you are all having fun in the kitchen tonight. I also have the 3rd 4 loaf batch of WW-raisin with cinnamon about to come out. I'm gifting those to friends and family with a little holiday note. I still can't quite get them to look as nice as Floyds. Darn that guy is good!

Eric

For any who might be interested, I've detailed my baking of pain Normand here:

http://www.breadcetera.com/?p=126

SteveB