The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Loaf Rise to Canterbury: Our Journeys with the Yeast's picture

Loaf Rise to Canterbury: Our Journeys with the Yeast

According to Floyd's clock, it has been exactly a year since I emerged from lurkdom @ TFL.  So it's a good day to thank our gracious and attentive host for his hospitality at The Loafers' Inn, and as well to thank Floyd's far-flung guests who have enlivened and enriched my bread journey so generously over the past twelve months.

We are pilgrims on separate paths to our uniquely personal leavened Canterburys, all intersecting at Floyd's Inn.  Some arrived long ago yet linger, lurk or share, while others have wandered away leaving rich legacies on the TFL server.  For many, the journey continues, stopping over to trade millers', bolters' and bakers' tales of crust and crumb, lending support in the passing of fellow travelers or their kin, through work changes, retirements, medical challenges, sundry personal crises or merely a distressingly dense crumb or moribund starter.   To paraphrase a poet: You can get almost anything you want at Floyd's TFL Inn.

To my fellow and former travelers on this unexpected but rewarding pilgrimage, from Brisbane to British Columbia, Fresno to Ft Bragg, Arizona to Seattle, Dubai to Newcastle, Massachusetts to Montana, and all points in between....

Thank you all,
     Happy New Year
               Happy Baking in 2013
                              and don't forget the salt.



dabrownman's picture

to you Tom.  I love and have to admit an addiction to your  Toady Tom's Tasty Toasted Tidbits (added Tasty just now) and put them in just about everything bread.  My formulas are so Plain Jane otherwise :-)

JOHN01473's picture

on my journey to bread baking nirvana i hope i am ready for "Toady Tom's Tasty Toasted Tidbits".
please can i have the recipe.

John -The Baking Bear.


i am currently running a "sponge maturation experiment" at the moment.
will post results in a few days.'s picture

I hope Mr B is having as good a time baking with and enjoying those ingredients as he is writing about them :-)

No recipe involved.  It's just toasted wheat germ and/or toasted bran, added at a max of about 3.5% each of total flour.  I took the extra step of milling and 55# sieving the toasted 'bits' to make them less 'bitty' and possibly more flavorful in the dough.  That extra step is certainly unnecessary, bordering on toadaly superfluous.



dabrownman's picture

slightly different than Tom's inspirational original.

I took some wheat bran, oat bran, 6 grain cereal and wheat germ in equal amounts and added this to an equal amount of sifted middlings from some rye, spelt, kamut and WW that I had ground up in the Krups coffee grinder.  Then we browned them, not burning, in a dry skillet until they were toasty, nutty and ....toady.  This ungodly tidbit mix really does put a Toady Tom flavor in just about anything bread and one of the many useful things I have have picked up from so many Fresh Lofians  this past year.

dabrownman's picture

sponge master .....eerrr.....maturations were illegal - experimental or no?  Can't wait to see and comment on that upcoming post :-0