fairycakes309's blog

Now that my starter is growing well again, I need to use up my discard! I have a fair bit of white flour discard still and now I have a whole wheat starter too. I’ve never had crumpets but followed the KAF sourdough discard recipe https://www.kingarthurbaking.com/recipes/sourdough-crumpets-recipe They turned out pretty well, some with 50/50 whole wheat/white flour discard and some just white flour. I preferred the flavor of the whole wheat, but they were all quite tasty with plenty of butter.

Finally had a few days off to try a 100% whole wheat sourdough. I had sadly neglected my Jane Dough, so used the method recommended on the Bread Code channel, 1:5:5 ratios for 3 days with fresh milled Bronze Chief. In the meantime I made a mini loaf of yeasted potato bread from Laurel’s, and used some of my discard in the KA recipe for whole wheat sourdough which includes yeast. I also substituted 25% of the flour in the KA recipe with old breadcrumbs. Did not notice much difference in texture in the finished product but they were definitely palpable when kneading.

Doing some experimenting with air fryer baking. First recipe: King Arthur Whole Wheat bread https://www.kingarthurbaking.com/recipes/classic-100-whole-wheat-bread-recipe 1/2 recipe, fresh milled Prairie Gold from Wheat Montana. Yield: 2 small loaves approx 4-6 oz (after baking) I didn’t have dry milk so left it out, meant to use milk instead of water but I forgot til after I’d proofed the yeast. Used honey as the sweetener.

What shall I do when I’m craving fresh bread but haven’t had a day off in over 2 weeks? Try a new quick bread recipe! https://www.averiecooks.com/30-minute-honey-whole-wheat-skillet-bread I wanted something more savory to go with the leftover corned beef from St Patty’s day, so subbed the white flour for store-bought rye (not whole grain rye). Cut the sugar in half but left the molasses and honey. Added 2 tsp of caraway seeds, very slightly crushed in mortar.

Made the Grant loaf from ‘World Encyclopedia of Bread and Bread Making’. 1/3 recipe =1 loaf Used 100% hard white wheat, fresh milled. No-knead recipe, but the dough was stiffer than I’d expected. Added 1 TBSP of gluten with the dry ingredients. Turned into small Dutch oven, covered, to rise. Result: pretty tasty, but crumbly. Fresh loaf had a crisp/crackly crust and soft crumb. Mistakes - forgot to preheat oven so the dough rose too long.