CalBeachBaker's blog

Today's bake: Vegan No-Sugar Banana Bread (Sweetened Only with Bananas) 

Source:  ChatGPT

Notes: 

From: 900g -  7.75x4x4 pan 
To: 1800g - (2) 7.75x4x4 pans

Substitutions: None

Today's bake:  Hearty Seeded Rye -  Saftig Kerniges Roggenbrot (Germany)

Source:  The Rye Baker by Stanley Ginsberg

Notes: 

Error in the book - no flax seeds in baker's percentages section
From - (1) loaf @  TDW:2065gr   Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
'To - (2) loaves @ TDW:3855gr   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
 

Substitutions: Honey for Syrup

Today's bake:  Cumin Rye -  Chleb Sandomierski (Poland)

Source:  The Rye Baker by Stanley Ginsberg

Notes: Increase hydration from 79.84% to 83.4%
Substitutions: Fresh milled rye @65% extraction for white rye flour.

Discussion: They say you learn more from your failures than from your successes... 

Today's bake: SD Discard - English Muffin Toasting Bread

Source: King Arthur Baking - https://www.kingarthurbaking.com/blog/2021/06/09/toasting-bread-with-sourdough-starter-discard

Notes: None
Substitutions: 

Today's bake: Sweet Sour Rye Bread -  Saldskaba Maize (Latvia)

Source: The Rye Baker by Stanley Ginsberg

Notes: None
Substitutions: None

Today's bake: Sand Dollar

Source: Richard Hart Bread

Notes: 
Substitutions: 

Today's bake: Super Seed Rye Bread

Source: Richard Hart Bread

Notes: 
Substitutions: 

Today's bake: Sweet Potato Levain

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Notes: Scaled to 2 loaves @ 1kg ea. from 2 loaves at .646kg.
Substitutions: None

Today's bake: Danish Rye Bread   Ragbrod (Denmark)

Source: The Rye Baker by Stanley Ginsberg

Notes: Scaled to 2 loaves @ 1.575kg ea. from 1 loaf at 1.800kg.

Substitutions: None

Today's bake: Pumpkinseed Rye   Kurbiskernbrot (Germany)

Source: The Rye Baker by Stanley Ginsberg

Notes: Increased dough to make 3 loaves @ 721gr each.

Substitutions: None