This week's baking: 10-30-18
There really was enough bread in the freezer for most of a week, but I had an irresistible urge to bake bread, and I had promised to make a 75% whole wheat sourdough with home-milled flour, and last week's SJSD baguettes were so good and so gone ... 🤪
75% Whole Wheat Levain from FWSY, made with MockMilled whole wheat (and some rye)
The 75% Whole Wheat Levain's crumb
San Joaquin Sourdough Baguettes
And, last but not least, a Walnut-Fig Levain. It's good. It's the favorite of many of those with whom I share my breads.
Walnut-Fig Levain crumb
Walnut-Fig levain with Point Reyes Blue Cheese. Delicious!
I feel better now. 😁