The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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jangozo's picture

Fresh starter is not growing after refrigerating for two days


Last weekend I had to put my 5 days old starter in the fridge for two days because I was away. After a bit of reading, I did the following:

Friday evening - feeding 1:2:2 (plain flour) to give it enough food for the weekend

Friday night - after rising has begun I put it in the fridge (top shelf)

Sunday night - I noticed there was very little rise while it was in the fridge (I guess that's normal since it's cold in there)

Monday morning - Feeding with 1:2:2 of rye to give it good quality food and help it recover.

Monday evening - See picture above. It now has very thick consistency due to the lack of rise from the past two feeds.

I'm thinking of feeding it 1:1:1 tomorrow morning to help hydrate it and speed up the rise. However, I'm losing confidence in my abilities to manage this one on my own. It looks like I made a few mistakes in a row to get to this stage and I need some help from peeps on this forum or I might finish my starter off for good.


loubarkley's picture

New to baking - any advice on sourdough hugely appreciated!!

Having always been a keen cook, I decided about a month ago to emotionally give up the day job and invest in self teaching myself the basic course content of a professional pastry course. Along the way, I've realized that nothing makes me happier than baking bread (and that sugar confectionery is a bit too fiddly).

This week I tried to tackle sourdough. My starter seems to have done all the right things over 7 days of feeding up. BUT in the final stages (principally transferring the dough from my rather crudely made up proofing basket) the dough seemed to loose it shape and never rose fully in the oven. See photo. 

My starter was 50/50 wholemeal and white bread flour, my sponge made from wholemeal, and everything else white bread flour. I'm not quite sure I understand the concept of % hydration in starter terms. I'd just been taking half away, adding in 100g of flour and enough water to make it sloppy (as per my HFW recipe). Would that cause trouble? 

After I added the flour et al to my sponge, I left this for a good 4hrs in a warm kitchen. I seemed to get a decent rise, and then kneaded for 10 mins (timed). I was then planning to leave this again (in bowl, flour covered cloth, oiled clingfilm) for another few hours, but nothing had really happened, so I left this overnight. 

It didn't look or feel right in the morning and kind of flopped everywhere. It never got back its shape. It has a really good flavour, and a great crust, and sort of OK crumb, but I'd really like to be able to produce big beautiful loaves. 

If anyone would care to give me some tips or advice or even a really good recipe to follow, I'd be so very grateful. 



sfsourdoughnut's picture

Sourdough Cinnamon Raisin Beer Bread


Sourdough Cinnamon Raisin Beer Bread

Even though I’ve never really liked raisins, I’ve always loved cinnamon raisin bread toasted to perfection then slathered with butter, melting into the nooks and crannys.  But I wondered, what would it be like if I made it with sourdough starter?  Even better, what would happen if I replaced some of the water with beer?  Well, I did both and the result is not only bread that tastes like a cinnamon roll, but with the subtlety of the sourness from the sourdough and the hoppiness of the beer.

The recipe is the same as any sourdough bread.  The only difference is I replace some of the water with beer.  I use part of the beer to rehydrate the raisins and the rest goes into the dough.  Plus I dust the final dough before I form into the loaves with cinnamon and sugar.  That's it, and Viola!

1 - 12 oz bottle decent beer (I used either Lagunitas IPA or Deschuttes Black Butte Porter) divided
80g raisins720g King Arthur Unbleached All Purpose Flour
200g filtered Water
150g 100% starter (50g starter-50g water-50g flour)
14g sea salt
2-4 Tbsp Cinnamon
2-4 Tbsp granulated sugar
Cornmeal to dust bottom of dutch oven

Autolyze the main dough of Flour/Water/Beer

In an 8 cup bowl, place
200g beer
200g filtered water
600g All Purpose Flour

Stir to combine until the liquid has absorbed all the flour and no flour remains on the bottom or sides of the bowl. Set aside to autolyze/rest for 8 hours or overnight.

 Rehydrate the raisins and set aside.
In a tall glass, place:
80g raisins
156g (remaining) beer

Awaken the starter – in a 2 cup bowl:
50g starter
50g filtered water
50g flour

Whisk well, cover and leave on counter to awaken

Then, after 8-12 hours, refresh again:
toss all but 50g of starter, add 50g water and 50g flour, whisk well, cover and set aside for 1 more hour

After the second starter refresh is completed, drain beer from raisins into a cup, saving beer (you should have about 120g), add 120g flour to the remaining beer, whisk together.
Add the beer/flour mixture and the refreshed starter into large bowl of the main dough (autolyzed flour water beer), along with raisins and salt.  Hand mix to combine well (if you wet your hand frequently, the dough won’t stick as easily).

Every 20-30 minutes, wet your mixing hand and do the Ken Forkish stretch and fold and rotate 5-8 times, until dough starts to come together. Cover with greased plastic wrap to keep surface moist after each stretch and fold.

After 2 hours and the last stretch and fold, cover and place in refrigerator overnight.

The next day, remove dough from refrigerator and allow to warm up for about 1 hour.

Remove from bowl by lighting dusting all around edge, pulling the dough gently away from bowl so flour falls to the bottom of bowl.
Gently pour dough onto a lightly floured surface.  You are trying to preserve the bubbles and not tear the dough.
Divide into 1/3rd and 2/3rds (I do a 1lb loaf and a 2lb loaf).
Once again, using the Ken Forkish method, on a lightly floured surface, lightly stretch out each dough into a small rectangle, again, trying to preserve any formed bubbles (no rolling pins please).
Dust each surface liberally with cinnamon and sugar (I cover each surface amply).
Do the envelope fold over on top of the dusted cinnamon and sugar side, rotating the dough 1/8 turn for each fold over.

Once the cinnamon and sugar have been completely covered by the fold-overs, seal the seam side, roll over and gently roll into a ball.    You are trying to have the cinnamon and sugar on the interior of each loaf.

Set in a lightly greased bowl, seam side down, covered lightly with a greased plastic wrap.
Do the same with the other piece of dough.

Allow to rise for 1-3 hours, until bubbles form throughout the dough.  Do not over-proof.

During the last ½ hour of the rise, place 2 dutch ovens (2lb and 1lb) with lids in a 475F oven.

Once oven comes to temperature, open oven door, remove lids to side of inside of oven.

Put about 1-2 Tablespoons of corn meal on the bottom of each dutch oven.
Add the dough (large in large, small in small).  Slash the tops.
Cover with lids (I have foil around my lid to form a tighter seal).

Reduce oven temperature to 425F.  Bake covered for 30-40 minutes (check at 30, if not brown yet, go another 10 minutes).

After 40 minutes, remove both loaves from dutch ovens and place back on the rack to finish cooking until the internal temperature is between 205F and 210F degrees (another 10-15 minutes).  The small loaf may be done after 40 minutes.  Just keep checking the temperature.

Remove from oven onto a cooling rack.  Allow to cool before slicing (if you can wait).

Serve warm or toasted with melted butter, or jam, or with broiled muenster cheese on top.

I use All Purpose Flour in this recipe as it delivers a softer, moister crumb.  I am not looking for a “hearty” loaf, hence no whole wheat flour.  Feel free to experiment however and keep me posted.
Bon Appetit!

chrisinweare's picture

European flour?

My wife finds that bread doesn't agree with her. She watches what she eats and has bread only occasionally. You can imagine this isn't great for me as someone who likes to bake... :)

We recently traveled to Belgium and had some delicious breads, pastries, etc. We ate whatever we wanted and my wife didn't experience any ill effects.

So, is the flour different in Europe? If so, are there reliable sources for flour?

I've mostly given up baking bread but would love to get back to it if we can both enjoy it.



alfanso's picture

40% rye w/caraway – in the spirit of PiPs

I recently came across PiPs’ 100% WW batards and had a go at it, with a lot of success.  Now that I’ve discovered the quality of what PiPs does, I took a gander at some other breads of his. This time I decided on his 40% rye with caraway seeds.

What I notice, also being new to any dough with a significant amount of rye, is that once the dough has proofed, there appears to be very little oven spring after that.  Also that the bread crust itself seems hard pressed to take on dark coloration.  Using standard bread flour and adding 7 grams of IDY to the 1500g mix, there is a lot of formula similarity to David Snyder's version of the Jewish Deli Rye that I baked a few weeks ago – my first foray into rye breads.

The rye was not difficult to handle.  Quite sticky during the initial pinch and fold, but then very manageable during the French Folds.  Divide and shaping was a breeze in terms of the cooperativeness of the dough.  There was also zero sticking to the couche upon transfer to the oven peel.

New for me this time out:

  • using a chevron score on dough.
  • using a couche for the proof instead of on parchment for rye dough.
  • proofing the shaped dough seam side up.
  • dropping the oven temp mid bake so precipitously – from 450dF to 400dF per PiPs’ instructions.

Corrections for next time:

  • give the dough a shower of raw flour just before scoring.  The rustic look, one I typically shy away from, will “hide” some of lack of deep crust color in this bread.
  • OR dose the finished batards with that same Jewish Deli Rye cornstarch glaze and then shower the top with more caraway seeds and a sprinkle of sea salt.  Yeah!  That's the ticket!!
  • exert more care in shaping the batards – there seems to be little self-correction from the dough itself.  Flaws in the shape will be obvious in the finished product.
  • perhaps try to give the dough a deeper score.

Changes from the original formula:

  • adjusted for 1500g, three batards at 500g each.
  • addition of 7g of IDY for a bit of “oomph”.
  • a 10 minute rest between pinch and fold and final mixing/French Folds.
  • couched instead of using a banneton.
  • activity times shortened (as usual) due to my warmer kitchen.

Baking underway - steam just released and batards rotated.

 40 minutes total bake time, 5 minutes venting on the baking deck.


Colin_Sutton's picture

Sourdough pain de campagne - first post here of something I've baked

I've been making yeasted breads for years, but recently started exploring sourdough.  Handling high (c.75%) hydration doughs has been a bit frustrating and at times it has felt like learning from scratch.  

My 100% hydration levain is working fine.  It's 50% wholemeal and 50% white bread flour, is stored in the fridge, and when using in a pre-ferment doubles nicely.  I love the fact that I developed my levain from scratch… and it works.

Trying a loaf at 65% hydration (including the preferment) has been helpful in restoring some dented confidence, not to mention a bit less frustration with breaking skins and gluey messes during shaping - or getting to the point where shaping was just impossible.  On occasions my loaves have been more like splats than boules(!)

Anyway, I've braved-up enough to post photos of my weekend bakes: two loaves of pain de campagne following the quantities and method from

There's been a little variation from the recipe: I used Alinson strong bead flour (one of the main UK brands); the bannetons were dusted with wholemeal rice flour and cornmeal was scattered on the base of the loaves just before turning out.  Then...

1. The loaf on the (viewer's) left was cooked at the end of proving on a preheated baking stone, without steam.  I got a bit better oven spring than I've had on my last few attempts, even with steam and it was fantastic to be able to watch the dough rise in the first 10 minutes.  Clearly the dough was still expanding, because there was a bit of a split in the finished loaf at the end of baking.

2. The loaf on the right was from the same dough batch, but retarding in a banneton at 4°C for 12 hours and baked in a preheated 'La Cloche'.  This loaf was less rounded and slightly pointed on top.  The crust crackled nicely, as it can out of the oven and was slightly crazed by the time it was cool.

My conclusions based on recent sourdough baking:

  • I've been over-proving my loaves a bit too much until this bake;
  • Trying 75% hydration loafs is a bit too much to start with;
  • Watching YouTube videos on shaping doughs explains concepts that are nearly impossible to learn from a book.

Thoughts after this particular bake:

  • Retarding shaped loaves is something I will do more often;
  • My technique with a baker's grignette needs a lot more practice;
  • I still need to work out how to produce more oven spring;
  • I'm pleased with the open texture of the crumb.

Crumb-shot to follow.

Having had a bit of a dent in my confidence recently, I'd appreciate any thoughts from other readers, now that I seem to be heading in the right direction.  How can I build on this?

Best wishes & thanks, Colin

KathyF's picture

Sourdough carrot cake

Well, the sourdough hamburger buns went over really well. I also made this sourdough carrot cake from King Arthur Flour website and everyone loved it! A nice way to use up some sourdough discard, if you have any. Next time I am going to try their sourdough chocolate cake.

dabrownman's picture

Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

If .and it is a big if, Bing Translator works …it means Brownman’s sprouted several grain sourdough bread ……( with a yeast water kicker – which isn’t in the name)


I really didn’t think that I could tear Lucy away from her computer this week to come up with a loaf of bread for this Fridays bake. She has been working diligently for a whole week programming something ever since I showed her how to program.


She had a great idea for an app, which surprisingly I hadn’t thought of before, mainly because if I wrote it, I would be in jail but…… there aren’t jails for Doxi Dogs who think they are Dobermans - except for the kennel I keep for my Baking Apprentice 2nd Class in…. when she upchucks on my toes or does something her master doesn’t like..


Lucy decided to write and app that inactivated all the other apps on the device it was loaded onto and she plans on making money by having people pay her to reactivate their other apps.  I told her we call that extortion and her reply is that it is better than stealing other people’s identities and ruining their lives…. which of course is not really true.


We put extortionists in prison for a long time but you can come into the country illegally, steal someone’s identity and SS number to work and, the next thing you know, you are moved to the front of the line to become a citizen.  No worries, no harm done and welcome.   The reasoning must be that you deserve citizenship more than most of the native born folks who no longer have their own identities and can no longer prove it like you can. 


So be warned.  If you see an app that says something like - Lucy’s SD (Super Duper) App For Everything - steer clear, keep calm and carry on…. knowing that you were forewarned and kept safe from extortion and who knows what else.  Now, on to this week’s bake.


Lucy had forgotten all about yeast water even after I fed it some cherries recently to give it that beautiful summer color we love so much.  We have been doing so much making SD starter from scratch for the weekly bake it was time to go back to a combo leaven by using a dual YW and SD starter.


Stir fry is always a great dinner.

We saved half of last week’s pumpernickel SD starter for this week but didn’t use it to build a small SD levain.  We used 15 grams of our 10 week retarded rye starter instead and whipped up a YW one too.  Both were single stage builds.


When you have cherry yeast water that looks this good you just have too use it.

We used the 25% extracted hard bits that were sifted from sprouted and whole grains in the levains first – so they would be wettest the longest.  Once the levains had doubled, we retarded them for 24 hours.  The grains were a mix of spelt, emmer (farro), Kamut and wheat (no rye since we ran out).


We even put some cherry YW in the blueberry pie crust.

Lucy thought we should do a white bread since we were out of that too.  Plus, with smoked meats for the 4th of July a must, you need some white bread.   This one only has 38% whole grains with half being sprouted which makes it solidly, pretty much a wheat white bread.  She also kept the hydration to a reasonable level.  We wanted to do a chacon to celebrate, in a special way, that Cousin Jay was coming over for 4th of July dinner of smoked turkey and pork ribs with the usual fixings.


A weekly favorite is grilled chicken and potatoes with steamed veggies and a salad - very healthy fare.

When chacons get too wet, they tend not to crack where designed.  They just spread out and meld together at the seams - a bad state of affairs when chacons have affairs.  We did a bit different process with only 1 set of slap and folds for 8 minutes and then did 4 sets of stretch and folds all on 20 minute intervals.,


When you don't use YW very often you forget that gives the most irregular holes to be had ans crumb that is unmatched in being moist and soft.

We then did a very shot bulk ferment of 30 minutes before doing a bulk retard of 10 hours.  The next day, after the design of 2 knots, 2 balls and a braid went into the bottom of the basket, we shaped the rest of the dough into a flat boule and placed it on top.  We let it final proof on the counter for one and quarter hours before preheating Big Old Betsy to 500 F with the combo cooker inside.


When the bread went in we turned the oven down to 450 F for 18 minutes of steam and then continued to bake for 15 more minutes at 425 F convection when the lid came off.  We removed the chacon from the bottom of the combo cooker 5 minutes after the lid came off so it could finish baking on the stone without burning the bottom


It bloomed and sprang half decent and had some blisters showing on the outside too.  The design for the cracks came through nicely – yea!  We will have to wait ans see how the inside came out later.  The verdict is in.  This is on fine, good looking bread inside and out..  It was a big hit for lunch and dinner.

Cousin Jay went home with a chunk, some prune, walnut pumpkin and sunflower seed pumpernickel a uarter of plain pumpernickel to go with some smoked turkey breast, pork ribs and my wife's fine brownies


And don't forget the salad to round out any meal..


SD Levain Build

Build 1


10 week Retarded Rye Sour
























YW Levain Buid

Build 1














Yeast Water









SD & YW Levain Totals



Whole & Sprouted  Flour



Water & YW



Levain Hydration



% Prefermented  Flour






Dough Flour



KA Bread Flour



Whole & Sprouted Grain



La Fama AP



Total Dough Flour















Total Flour w/ Starter



Water & YW






Total Hydration w/ Starter & Add ins



Total Weight



% Whole & Sprouted Grain



% Sprouted Grains






Whole and sprouted grains are equal amounts


of:  Kamut. spelt, farro and wheat



 Lucy hopes you all had a great 4th of July with family and friends.


taiwan_bake's picture

Need help converting baker's yeast recipe to sourdough recipe

Hi bakers,

I want to make the recipe in the following YouTube video:

But I want to convert it to sourdough. 

Does anybody have any suggestions for how to do this?

Taiwan Tom

dabrownman's picture

Dabrownman's Blog Index

2015 Dabrownman’s TFL Blog Index

1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

1/16/2015 - Sprouted Sourdough White Bread - A New Style SFSD

1/23/2015 - Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye

1/30/2015 - Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

2/6/2015 - Sprouted Ancient Grain Valentine’s Day DaBialotta’s

2/12/2015 - 100 % Whole Grain Kamut With 14 % Sprouted

2/12/2015 - 50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

2/12/2015 - Nothing Bread - 100% Unbleached Yeast Water White Bread

2/13/2015 - SD Sprouted Wheat Bread with Weird Scald

2/20/2015 - 4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

2/27/2015 - 100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

3/6/2015 - Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

3/13/2015 - Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

3/16/10`5 - Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald

3/20/2015 - Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

3/27/2015 - Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

4/3.2015 - Sprouted 3 Grain Sourdough with Pecans, Cranberries and Malts

4/3/2015 - 3 Sprouted Grain Poolish Hot Cross Buns

4/10/2015 - Sprouted 4 Grain, Cheese, Jalapeno, Polenta and Baked Scald Sourdough

4/10 2015 - Yeast Water Hot Dog Buns

4/17/2015 - Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

4/24/2015 - Sprouted 4 Grain Sourdough with Baked Scald and Guinness

5/1/2015 - 3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

5/2/2015 - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

5/8/2015 - Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

5/15/2015 - Real Bread Week - Spreading 40% Sprouted Whole 4 Grain Bread with Sprouts

5/22/2015 - A Request for Bread

5/29/2015 - Fig, Anise Sprouted 10 Grain Sourdough

6/5/2015 - Sprouted 4 Grain Sourdough - 60% Whole Grain

6/12/2015 - Sprouted 4 Grain Sourdough - 100 % Whole Grain

6/15/2015 - Yeast Buns with Rosemary, Sun Dried Tomato, Caramelized Onion & Mushrooms

6/19/2015 - Sprouted Kamut Sourdough - 75 % Whole Grain

6/27/2015 - Really Dark Old School Sprouted Pumpernickel – In memory of Barbra


2014 Dabrownman’s TFL Blog Index

 /1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

6/20/2014 - Götz von Berlichingen Ancient Age Sourdough Bread

6/23/2014 - Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

6/27/2014 - Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

7/4/2014 - 4th of July – 15 Grain Independence Sourdough Challenge Bake

7/11/2014 - 3 Sprouted Grain SD with One No Sprout

7/14/2014 - Lemon and Corn Pie - Old Southern Favorite - Chess Pie

7/18/2014 - Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

7/23/2014 - Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

7/25/2014 - 6 Grain Fennel and Fig Sourdough

8/1/2014 - Sprouted Pa de Pagès Català Sourdough

8/8/2014 - Sprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage

8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough

8/22/2014 - No Knead Sprouted Spelt, Barley & Potato Sourdough

8/25/2014 - Poolish Pizza Without Daughter

8/20/2014 - Sprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts

9/11/014 - Spelt and Wheat Sourdough with Figs, Pistachios, Pumpkin and Sunflower Seeds

9/18/2014 - 20% Multi - Whole Grain Sourdough - Lucy's 44 Hour Fat Bags

9/19/2014 - Lucy's Fruit Stupid -Version 2

9/23/2014 - Knishes

9/25/2014 - Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

10/3/2014 - Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

10/10/2014 -Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2

10/16/2014 - Yeast Water and Poolish Pizza

10/16/2014 -11 Grain, YW / Sourdough Enriched Buns

10/17/2014 - 11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

10/23/2014 - Lucy’s YW & SD Holiday Fruitcake

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

12/19/2014 - 50 Percent Whole Grain 25 Percent Sprouted Porter SD

12/26/2014 - 50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey




2013 The Fresh Loaf Dabrownman’s Blog

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 -

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index


2012 The Fresh Loaf Dabrownman’s Blog

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels