Yippee's blog

My first rye loaf in four years...It's got to be special!

Record long bulk fermentation (10 days, I was extremely busy during that time) and final proof (24 hours ) were done in the fridge.  And this loaf turned out just fine... 

Portobello Mushroom Bread

A loaf made for my son...

About seven, eight years ago, I was busy tending a bread dough and did not meet my younger son's demand. He was in kindergarten then and just learned how to write. He  stuck this note on my bedroom door to protest being ignored. So I became the "Evil Mom".

I've kept the note on the door ever since...

French style milk loaf... If you prefer milk bread that's less fluffy, this one is for you.

French style  milk bread.  Chess table painted by my kids...

Have made an important decision about baking...

It rained...

 Hey, Stu, here you go...

  I love spring, the flowers are blooming in the garden... 

I feel so lucky that I can eat regular bread because the gluten-free breads on the market are so expensive! I hope those of you who suffer from gluten intolerance don't ever have to be ripped off again - you can make your own delicious gluten-free sourdough bread!

Only used raisin yeast water for hydration of the dough.  Soon this whole jar of YW would be gone...

Mission accomplished!!!  Thank you all for your input!!!

The winner! 

  Made with wheat bran levain, inspired by Dabrownman's great idea...

100% whole wheat (Giusto's organic high protein) flour, 50% pre-fermented with starter and raisin yeast water; 60% sprouted grain mix: lentils, millets, soy beans, corns, and wheat berries. 

Whole Wheat Protein Bread

Hello, everyone,

Long time no see!   Hope all is well and Happy New Year!  I have been away from TFL for quite a while.  During this time, I stopped baking bread, got rid of all the starters and bags of grains that I had accumulated,  and devoted my very limited free time to pursue other hobbies.