The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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tattooedtonka's picture

Well after making about a couple dozen bagels a week for the last 3 or 4 weeks, I figured I would try Cinn./Raisin Bagels as well as regulars.

I soon found out Cinn./Raisin Bagels are not like making regular bagels.  The shaping really kicked my butt.  Plenty of lumps, bumps, seams, oh what a mess.  I have been making my bagels in 4.5oz. size.  But with raisins I went with a 5oz. weight.  After shaping I was really concerned they would end up looking like bumpy biscuits, but I was happy with the ending results.  Most of the lumps smoothed out in the baking process.

After reading Tigressbakes Cornbread post I decided to give it a go.  She is right in her post, it makes alot of cornbread.  But it is a very good recipe.  I took a shot of the outside and then later took some of the inside, but those photos didnt turn out so well.  Here is what I did have.

After trying this out I decided to give Sourdough Guys "Sunflower Seed Bread" an attempt.   Since I am still wrestlin with my starter I decided to try to adapt it to a White/Wheat bread with a white poolish.  I used his weight ratios for the seeds.  He warned that he didnt go 100% with them, so I figured what the heck, I'll try.  So with that I took the entire added up weight of all flours used in the recipe and matched it with exactly the same amount of roasted seeds (per his spec.).  WOW was that alot.  It was a bit messy, and a whole lotta fun.  I used Mike Averys folding method that I read about thanks to JMonkeys recent post, and here are my results.  ALOT of seeds.......Tastes pretty good though if you dont mind so much crunch in your bread.

Well thats all for now...


CBudelier's picture

Thing 1 and Thing 2 have given birth to two reasonably successful loaves of bread. I used Rose Beranbaum's 2 day basic sourdough recipe from TBB. I made one loaf with each of the starters. The doughs were made from:

  • 150 g. 50% starter
  • 150 g. water
  • 180 g. bread flour (my first experience with bread flour)
  • 6 g. salt

Her recipe calls for mixing all ingredients, kneading for 5 minutes and then autolyzing for 20 min. After this, 5 more minutes of kneading and then a 1 hour rise. Following the first rise, the dough is folded twice and allowed to rise for another 4 hours. Then the loaves are shaped, put in a bowl lined with a floured towel and given a final 4 hour rise. I floured the towels with both AP flour and corn starch. I had a lot of flour left on Thing 2, so I think I used too much.

Dough slashed and ready for baking. Thing 2 is on the left, Thing 1 on the right

Thing 2 and Thing 1 after baking

Each of the loaves weighed just under 1 pound.

Thing 1 Crumb                                                                                Thing 2 Crumb


The crumb looked pretty good to me, considering that I was using 2 new starters and bread flour for the first time. The tase was still pretty mild, but I expected that since the starters are young and I didn't do a long, cool rise. I tried to taste a difference in the flavor between the 2, but couldn't. The rest of the family devoured both loaves in about 45 minutes!

The biggest difference I noted was that Thing 1, the indoor starter did perform a bit larger and faster than Thing 2. It will be interesting to see if that trend continues over time. Now I just have to figure out how to justify keeping 2 more jars of starter.......

tigressbakes's picture

OK so it's not sourdough, it's not even yeasted. But and this is a big but, i swear it is the best damn cornbread EVER!

In fact, I have just vowed to myself that I can only make this for a special treat because over the course of just today I have lost all reason and have eaten more of this cornbread than i care to admit!

This cornbread recipe is taken from Peter Reinhart's Brother Juniper's Bread Book. cornbread 1

It is the perfect sweetness; I went just a little lighter on the sugar than the recipe called for due to the fact that the actual corn I used was off of cobs that I had frozen fresh from last summer, and I knew how sweet it was. There is a healthy amount of buttermilk in the recipe, and the clincher I think is the generous amount of uncooked polenta (out of the 3 cups of polenta it called for I substituted 1/2 of it with stoneground cornmeal just because I didn't have enough polenta). The uncooked polenta gave each bite a perfect little crunch inside the buttery moistness.

cornbread 2

As you can see, the top developed a nice crispy crunch, it is I must say Cornbread Perfection.

For those of you who dare to indulge here is my exact version - ever so slightly altered from Peter's recipe:


  • 4 cups all purpose white (I used King Arthur organic)
  • 2 1/2 cups uncooked polenta + 1/2 cup stoneground organic cornmeal (I used Bob's Red Mill)
  • 4 1/2 Tablespoons Baking Powder
  • 1 Tablespoon Sea Salt
  • 1 cup raw sugar granules
  • 2 rounded cups corn kernels (I used frozen corn from farm fresh cobs from last summer)
  • 3 eggs
  • 1 stick butter melted
  • 3 cups Buttermilk

Mix all dry ingredients together including corn kernels (used fingers). Wisk eggs, then wisk in Buttermilk and butter. Pour wet ingredients into dry and then mix together (I used my hand again) only until all of the flour is hydrated but no more. Pour into a greased pan. I used one that is rectangular, probably an 8X14 or around there. Bake at 350 for about 40 minutes or until a toothpick comes out fairly clean from the middle. And it rises! It is big and thick and makes a lot.

So, if you like cornbread, your in for a treat. Make this if you dare, but be prepared!

It is really perfect the way it is, but I am wonderng if a few chopped up hot chile peppers might make it even more sinful!



Erithid's picture

maple1been a while, got behind with trying to graduate, but now thats all over... Here is my return into baking. This came out awesome, It was soft, fluffy, and sweet. My fiance loved it for breakfast.



3 cup flour ( i used ap)

1 cup water

1/4 cup maple syrup

2 tsp yeast

2 tsp salt

1 tbs sugar

1tbs butter


Mix the ingediants minus the salt and butter, then add salt and butter, knead till ready ( i had to add about 1/4 cup extra flour to firm up my dough).

first rise: 1 hour

then roll out and sprinkle generously with cinnamon and sugar mixture created to taste, roll up into a standard loaf pan ( i used silicone).

second rise: 1 hour

bake at 375 for 35 min then check till GBD. Let me know if it works for you!


bwraith's picture

Sourdough Ciabatta - One Step

Sourdough Ciabatta - One Step (1)Sourdough Ciabatta - One Step (1)

Sourdough Ciabatta - One Step (2)Sourdough Ciabatta - One Step (2)

Sourdough Ciabatta - One Step (3)Sourdough Ciabatta - One Step (3)

Sourdough Ciabatta - One Step Recipe

I made my first attempt at a "one step" recipe, similar to Sourdough-guy's recent blog entry (thanks, SD-guy). Photos of the process are posted. A spreadsheet showing the quantities in ounces and grams, bakers percentages, and some other percentages, such as hydration is also posted.

I wanted to use some more of my "sifted flours" obtained during a recent phase of obtaining and testing some "sifted whole wheat" flours for the fun of it. You can create a substitute for this flour by substituting a mixture of 87% white flour with 10% whole wheat and 3% wheat germ by weight. If you don't want to use wheat germ, you might try something like a 50/50 mix of white flour and whole wheat flour. I haven't tried doing it with all whole wheat, but I suspect that would also make something good with this recipe. The "sifted whole wheat flour" I used is "Golden Buffalo" from Heartland Mills. It is described as sifted so that the germ and 10% of the bran remains in the flour, which makes it about 87% extraction flour. It's characteristics are much closer to whole grain flour than white flour. For example, it absorbs a lot more water before it becomes slack like a ciabatta dough, and it has fairly high ash content and and protein percentage, and it results in a darker crumb and nuttier tasting crumb. Also, it is a high protein flour to begin with, as it is made from a higher protein wheat. At some point, I'll make this with something like KA organic AP, which should rise better and have a softer crumb and a more typical white ciabatta crust color.

Overall, this recipe worked fine, although I realize now that I probably needed to be a little more agressive about rolling and tightening the loaves when they were shaped, as there was the "big hole down the middle" problem to some extent with these loaves, particularly the ones I shaped more gently and baked first. The ones I let proof a little longer also happen to be the ones I shaped a little more tightly, and they seemed to come out better.


  • 57 grams 100% hydration white flour starter (almost any reasonably active, recently enough refreshed starter will do)
  • 2 grams diastatic malted barley flour
  • 14 grams salt
  • 665 grams water
  • 57 grams light rye flour (I used KA rye blend)
  • 610 grams high extraction wheat flour (I used Golden Buffalo from Heartland Mills - You can mix some AP or bread flour w/whole wheat and wheat germ as mentioned above)

Mix and Rest

Place starter in a large mixing bowl and add the water. You may want to mix only 540 grams of water to begin with, which is 82% hydration. Then, after you've added all the flour, you can mix in more water until you get the right consistency. The water absorption properties of flours varies over a large range, and the amount of water I used in this recipe is at the very high end of what you're likely to need, due to the type of flour I happen to be using. Stir the water and starter well to get the starter dissolved into the water. Add the diastatic malted barley flour and mix well again. Add the rest of the flour and mix just enough to blend everything with a spoon, dough hook, scraper, as you like. Or, do this all in a mixer but use low speed and mix for only 3-4 minutes just to get the ingredients well integrated. Then add the salt, sprinkling it over the whole dough and folding it in. At this point go around the bowl with your tool scraping the outside of the mass into the center and pushing down, similar to a fold, a few times to incorporate some air and mix the ingredients with the salt well. You don't need to do much more than get the ingredients reasonably well mixed.

You may need to add either flour or water to adjust the consistency of the dough. The dough should be fairly wet. It should be more stiff than a batter, but it should feel wet and pliable. It will feel a little wetter as the water incorporates into the flour. At some point the gluten will develop, and it should become an elastic, somewhat slack, pliable dough. In my case, I am using 100% hydration, which is higher than you're likely to need unless you are using a high protein hard whole grain flour, like a hard spring wheat from the northern plains. The flour used in this recipe is of that type, except it has 90% of the bran sifted out. It takes a lot more water than if you make this with mostly white flour. So, you have to do this by feel. What should happen is that when you eventually pour this dough out on the counter to fold it, it should spread out slowly over the course of a minute or so. It shouldn't be runny, but it shouldn't hold it's shape well either.

Cover the bowl with a moist towel and set aside for an hour.

Fold in the Bowl

The first fold probably needs to be done in the bowl, if it is as wet as it is supposed to be. Reach under the dough with a scraper on an edge, lift it up and out a little holding the top gently with your (wetted) fingers, stretching it just a little, then fold the edge over to the center. Do this for all four sides. Let it sit another hour or so.

Fold on counter

An hour after the first fold in the bowl, the gluten should be forming enough to do the folds on the counter. Gently loosen the dough from the bowl and pour it out onto the counter on a light bed of flour. Spread the dough out a little if it doesn't spread out all on its own. If it is very wet, it may not need any help spreading. If it's not quite so wet, you can encourage it to spread out with your fingers or palms. Don't stretch it aggressively, just spread it out, which it should readily do if it is wet enough. Wet your hands well to get all stickiness off them and shake off the drops a little bit. Snuggle your hands under one edge of the dough and gently lift it up and out slightly. Then fold it over to the center or past the center somewhat. Do this for all four sides. If it ends up as a nice tall cube shape, pick it up and turn it over. Then drop it into a dough rising bucket or a bowl for further fermentation. To make it easier to pull out of the dough rising bucket the next time, you can either spray the bucket with some oil spray or give the dough a good dusting with bread flour on the sides before dropping it into the bucket. I often get a rectangular shape after the last fold, since I'm still not anticipating the size of the folds perfectly. If so, you can fold it over itself one more time to make it more of a cube shape and roll it over to bring the stretched side of the dough on top all in one move to end up with a tall cube of dough. Then it can be picked up from the sides or slightly underneath and lowered gently into a rising bucket.

Wait an hour and fold, wait another hour and fold, etc., as above until it begins to have some "resistance" to folding. The gluten will develop all on its own with time and some folding. In my case I did 3 folds on the counter. Ideally, you can wait as long as it takes for the dough to flatten out, as a liquid would, before folding. That's the indication the dough has "relaxed" and is ready for another fold. After a few folds, the combination of gluten developing and enough time going by for the fermentation to start to generate some gas will result in a slight "crown" forming in the dough as it sits in the bucket, so that the dough won't really flatten out anymore. You can try folding again and should now begin to be more elastic and resistant to folding, consistent with the gluten development.

Bulk Fermentation

I intended to have the total rise time be about 12 hours, and I guessed the amount of starter accordingly. I started the mixing a few hours before I went to bed. It did double in about another 7 hours after the last fold, allowing for a good night's sleep if you're a bit of a night owl like me. You can adjust the time to your convenience by putting less starter in at the beginning. I would think it would take about 2-3 more hours for each halving of the amount of starter, but maybe Sourdough-guy can put a finer point on that. The one step method is new to me, so I still haven't developed a good feel for the timing over extended periods with a very small percentage of starter in the dough.


When the dough has doubled, turn it out on the counter in a bed of flour. It will be full of air and very soft and slack. Fold it over itself once to get a long rectangular dough. That one fold will stiffen the dough a little. Gently slice the dough into four equal size pieces. Dust the cut ends with flour or roll the pieces in flour. Lay the pieces out in rectangles about 10 inches long and 4 inches wide by gently stretching them in one direction. Roll them up fairly tightly along the short end, occasionally folding the ends of the roll into the center if it is getting too long as you roll it up. Dust them well with flour and place them in a dusted couche. You may want to use some rice flour mixed with bread flour to dust the couche. The dough is very wet and will be sticky. However, if you dust the dough itself well, and also dust the couche with a combination of rice and bread flour it should be OK. I use 25/75 rice/bread flour to dust the couche. I spray the tops of the loaves with some oil and dust with some flour in order to get that ciabatta flour streak crust look.

Final Proof

Cover the loaves with a towel and allow to rise at room temperature for about 1.5-2 hours. I didn't try getting them warmer, like 80-85F as in Sourdough-guys recipe. Also, I am not sure how long the final proof ought to run, and the poke test is harder to read with this higher hydration dough. The longer proofed, slightly more tensioned loaves had a better crumb and rise, so maybe I didn't let the proof run long enough.

Sourdough-guy suggested an estimate of more like 4 hours for the final proof in his recipe from which I derived the recipe in this blog entry, so it may well be I have underestimated the right length for the final proof. I will try a longer proof next time, and if someone tries this recipe and goes for a longer final proof with good results, I would appreciate your comments.


Place the loaves on a parchment dusted with corn meal or other similar flour to avoid sticking. As you place them on the parchment stretch them out to about 10 inches long. Then use your fingers to press down firmly all over the dough to dimple it and spread it out. I lightly sprayed the loaves with water using an atomizer pump spray bottle. You should have about a 10 inch by 5 inch rectangle when you're done with lots of dimples on it and only about 1/2 inch tall. Bake at 450F for about 18 minutes. I think the crust color darkening is the best indication of doneness, as it seems like the internal temperature isn't a very good indication of doneness for this very wet, airy, flat dough. These only rose to about 1.5 inches. I'm not sure if this is due to my flour choice or the amount of proofing. I suspect that any whole wheat-like flour may tend not to rise quite as much as a similar white flour version. However, it may also have to do with finding the right amount of time for the final proof.


Allow to cool completely. The crumb will not set properly if you cut into it too soon.


The crumb was soft, cool, and creamy, and the flavor was mild with a nice after taste and only a touch of sour flavor. I believe this is fairly consistent with what I've been reading in Sourdough-guy's blog on the topic of "one step" sourdough. I get fairly similar results with my two step methods of past blog entries. However, I'm realizing that my mild results are probably the result of feeding my culture frequently, i.e. before it is very, very ripe, and also from refrigerating my intermediate "recipe starters" when they have just doubled or even earlier. I also stop my bulk fermentation when the dough has just doubled. The result may therefore be similar to the one step method, since not letting each intermediate step ripen should make the whole process closer to one long slow rise from a small percentage of starter. I think the two step method can result in more sour and stronger flavors if you let the starter and "recipe starter" ferment to a riper stage before adding them to the dough.

As with most of my attempts with sourdough ciabatta, the result is a chewier crust and slightly chewier crumb than yeast raised versions I've made. Also, the rise isn't quite as dramatic. However, the flavor more than makes up for it, and I like the chewy texture most of the time. If doing a barbecue or hamburger sandwich bread, I might prefer a white flour and probably would prefer a yeast raised version such as the Glezer recipe in Artisan Baking.


My blog entries are written with the intention to share with and learn from those who participate here. Questions and suggestions regarding the written explanations or improvements to the methods are welcome.

redivyfarm's picture

It is a sad truth that supporting oneself can seriously compete for the time we want to spend on the really good stuff. Last week I squoze in some shopping between business errands. That trip to the bulk bins let me get some rice flour to help cotton release dough during proofing and barley to attempt home made malt. Although I am a child of the sixties, I never could get grains to sprout uniformly and this test was more of the same. Some grains go ahead and sprout and others just go to funk.

As unsuccessful as the malt test was, the rice flour test was super-successful. That flour is like a zillion little ball bearings that will send things zipping around the counter and floor with just a tap. A tub of fermenting dough hit the floor and when the bread baker's canine apprentice came running, her hind overtook her frenzied fore in a clatter of claws. She's not the kind of dog to feel embarrassment at indignity, just some disappointment that I was quicker to recover than she was!

Got Bread?

Got Bread?

But back to the rice flour; no dough sticking to the cotton towel at all. Rice flour does stick to the top of your loaf giving it a grainy texture. I'm wondering if the linen or synthetic proofing cloth are nonstick all on their own or do they need less flouring?

The goal for my weekend bread baking was to use notes from Susan's Sourdough Under Glass and my newly purchased pizza stone for some small boules and also create a multigrain 4# Sourdough ala Mountaindog. I don't have a big pyrex bowl but I have very large stainless bowls that my girls used for sledding when they were small. I believe they are 13 quart and they perfectly cover a large pizza stone. Too bad, I didn't get to view the oven-spring!

Small Sourdough Boules

Small Sourdough Boules

WW Sourdough 4#er

WW Sourdough 4#er

WW Sourdough Crumb

WW Sourdough Crumb

3 7/8# Sourdough Loaf

3 7/8# Sourdough Loaf

I spent about 20 hours on a slow fermentation, leaving the dough refrigerated overnight and at a cool room temperature for an additional 8 hours the next day. The basic formula is Thom Leonard's Country French increasing the proportions of rye and whole wheat flours to taste. I use Pendleton Mills flour and used a 12% protein pizza blend white for this loaf.

This was a fun process and I'm getting no complaints from the test consumer group!

sphealey's picture

Partly due to a desire to answer some long-held questions, partly in reponse to a recent topic, I undertook an investigation of breadmaking while camping this weekend past.

The occasion was my son's Scout Troop's annual caving outing, this year a 3-day trip to Meramec State Park in Missouri. My wife leads the caving tours (actually my son handled two of the four tours himself this year which was neat). I have had enough caves to last the rest of my life, so I volunteered to stay behind, mind the camp, and cook for the adults on the trip.

I wanted to investigate several questions. First of all, could I make bread dough under camp conditions? Second, could I bake the dough in a dutch oven over charcoal or fire? Third, could I use a small wood fire instead of charcoal to heat a dutch oven? And finally, just how hot does a dutch oven get in camping conditions?

The answer to the first question is a definite yes. I decided to try a no-knead recipe using one bowl, spoon, and plastic wrap. I had no problem making or fermenting the dough. Temperatures were ideal at about 60 deg.F overnight and 75 deg.F in the shade on Saturday. I used the NYT recipe scaled up 1.3x, with the addition of 50 g rye flour to help with fermentation. One of the camping tables made an excellent turning surface once dusted with flour; I used the same large mixing bowl as the rising container for the shaped loaf. The bread rose nicely even in the solid bowl, and by cutting flour in on the sides I was able to get it out of the bowl with little problem (though see more on this in a bit).

Jumping ahead to questions 3 and 4, about 3 PM I started a small log-cabin style fire with 4 small logs about 4 inches (10 cm) square[1]. By 4 PM it had burned down quite a bit and was nice and hot. I put the dutch oven on the logs and tossed a handful of charcoal into the well formed by the cross-hatch of the logs for good measure.

Around 20 minutes later I tried to measure the temperature of the inside of the dutch oven. How you might ask? With the handy Thermapen in my waist pack, right next to the compass and Swiss Army knife. Doesn't everyone carry one of those on camping trips? I received much ridicule from my wife when she saw it later on.

Unfortunately, I could not hold the Thermapen on the dutch oven long enough to get a reading before my hand started to roast. This should have been a clue, but I was not quick enough to catch it. It was also lucky as later events will show. When I pulled my hand back the highest temperature was about 450 deg.F.

I then tried to transfer the dough into the dutch oven. Extraction from the bowl and flipping went well, but I hadn't tucked the hoop handle down far enough and the dough hit it. The result was a very off-center blob rather than a nice loaf. I was very annoyed but this turned out to be another fortunate accident.

My usual cooking time for NYT in the oven at home is 30 minutes covered, 15 minutes uncovered at 475 deg.F. So I figured I might as well take a peak after 20 minutes in the fire.

Wowsa. The loaf was fully risen and the top was turning from golden brown to black. I pulled the dutch oven off the fire, let it cool for a while, and took out the bread. The bottom of the loaf was not just black but carbonized: it looked like a flake pastry, except the layers were layers of carbon! The solid carbon crust was 4-5 mm thick. Internal temperature was 220 deg.F per the Thermapen.

I had to get back to cooking the rest of dinner (another dutch oven recipe). Once the loaf had cooled my wife sliced off the carbonized bottom and the fully burned areas of the top, then cut the remaining loaf into sections the way you do with a boule. The crumb was very moist, which I attribute to the short total cooking time and the solidified crust preventing moisture escape, but the texture was just on the edible side of gummy and the flavour was excellent. The entire loaf was eaten with several people taking seconds!

I estimate the temperature of the dutch oven had to be around 800 deg.F. If I had been able to hold my Thermapen in it any longer I would have destroyed it, as it is only good to 575 deg.F. Similarly, had I manged to get the dough into the oven in a nice even ball it probably would have carbonized all the way through; since it was a giant lump the shape of a US football the center was still edible bread.

My conclusions?

  • Can a dutch oven be operated with a wood fire? Of course, since this is how they were used historically, but I found that I can achieve the same results
  • How hot does a dutch oven get? Pretty darn hot! - in fact you have to watch that it isn't getting too hot in a hot fire
  • Can bread be made on a camping trip? Yes. Contrary to what I initially thought the problem will be regulating the baking temperature at the high end, not the low end.

Unfortunately my son had the digital camera at the cave during this process so I have no pictures ;-(. Three black-and-white film shots were taken of the loaf, and once those are developed if they scan well I will add them to this entry.


[1] Note: the State of Missouri in the US is rapidly re-foresting as marginal farmland goes back to forest; there is plenty of firewood and no restrictions on campfires as long as there is no forest fire warrning. Burning locally-grown firewood is essentially carbon-net-neutral.

Thegreenbaker's picture

I dont have any photos as the camera's battery went flat :S But the pumpkin bread was soooo great and tasted wonderful. it even had pumpkin flavour and was quite yellow.



2/3 of a butternut pumpkin/squash chopped. seeded, peeled, boiled, drained and mashed.

500 grams of bread flour. (I used 1/3 cup of gluten glour which was approx 50g and made up the excess of weight with 100g spelt flour, 200g wheat wholemeal flour, 100g of white flour and made the rest up with rye approx 50g maybe a bit more.)

1 1/2 teaspoons instant yeast.

1/2 to 2/3 teaspoon salt

1/2 cup of buttermilk-extra incase dough is dry.

1 pinch nutmeg

1 pinch cinnamon (like 1/8 teaspoon each) 

peppittas or pumpkin seeds to decorate.

Extra flour for kneading

1 egg beaten for egg wash.



Put the flours, salt and yeast in a large bowl. mix to distribute.

Make a well in the centre of the flour and add the mashed potato...still warm, the spices and the buttermilk. Mix to combine into a sticky ball. add extra buttermilk if too dry and add extra flour if too wet. it should come together into a sticky ball. it will be moist and sticky, but not difficult to handle.

Knead this for about 10-12 mins, keep flouring the bench as I found it was very sticky. After 8 mins or so it does become pliable and soft, but still sticks easily to your hands.

oil a bowl and leave it to rise for about 90 mins or until it doubles in size.

Fold a few times to give it some extra strength and leave it to rise again for maybe an hour.

Shape, cover in pumpkin seeds and let proof. It actually proofs quite fast, I think it is because of the sugars in the pumpkin and preheat the oven to 200deg celcius.

Slash the loaf and coat with egg wash. place in the oven and steam. keep spraying walls (or what ever your steaming habbits are) for the first 5 mins at 30 sec-1 min intervals.

Bake for about 45 mins.

Let cool.

We cut it when it was still warm and the crumb was still a tiny but sticky or moist but today it is fine. It really is a lovely bread. great with stuffed squash (thanks for the recipe jmonkey)


I will be making this again, and next time I will take a picture!

I hoipe who ever tries this they enjoy it. Myself and my dinner guests did!





CBudelier's picture

After 7 long days, Thing 1 and Thing 2 are looking and acting like living, breathing starters. Thing 1, the indoor starter almost tripled itself today, and Thing 2, the outdoor starter doubled.

As I expected, they are behaving differently, but I actually expected Thing 2 to be more energetic than Thing 1. I guess I expected the outdoor microflora to be more lively than the ones in the house.

I'm going to keep them at 100% hydration for a few more days and then switch them to 50%. I want to see if I can expand them both enough to bake with them this weekend.


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