Yippee's blog

I guess all the hard work and sleepless nights, even the dark circles under my eyes, are well worth it:

http://www.flickr.com/photos/33569048@N05/sets/72157617903700219/

A variation of my previous 100% whole wheat sandwich bread.  The lightest and the most aromatic I've ever achieved.

https://flic.kr/s/aHsjginqVJ

Little Yippees have had all these sandwich breads that I've been testing for weeks.  They are begging for a change.   Here it is, something different on the table for breakfast:

https://www.flickr.com/photos/33569048@N05/albums/72157617619002761/

http://www.flickr.com/photos/33569048@N05/sets/72157617583348645/ 

Another sleepless night. I almost thought something was wrong with my dough since I did not expect the fermentation would take this looooooooooong.  Next time I'd go to bed while it rises and not check on it every 15 minutes. 

http://www.flickr.com/photos/33569048@N05/sets/72157617581735613/

My seed culture was made with raisins.

Would anyone know if there's a difference in tastes when seed cultures are made with different ingredients?

Once the seed cultures are turned into a barm, will the tang be indistinguishable?

I was exhilarated.  Finally, I made my first baguettes.  It's Reinhart's poolish/pate fermentee baguette with a 55.9% hydration.  The crust was crispy, even though I'd prefer a more golden brown color, and the crumbs were very springy and soft.  By tasting these baguettes, we could feel the recipe originator's passion for good flavors.  

Link to formula

One great way to relax is trying a new recipe:

http://www.flickr.com/photos/33569048@N05/sets/72157616853314402/