trailrunner's blog

2000g +\-. I make the dough a couple days ahead and let it age in the fridge. The tub holds 1 gallon of dough . 

460g active starter 100% hydration 

600g H2O

425g semolina fine 

425g AP

21g salt

40g EVOO

20g Non diastatic malt 

1 pinch ADY

Yep Apple Dried Fig Yeast Water! I decided to go back in time and reread ALL my Blog posts from the beginning . 14 pages! Welp I am on 9 lol. There is a lot to read. All the wonderful comments and “ seeing” members who no longer post. It’s been fun but a little sad too. 

When I first discovered YW I read everything I could find here and all over the internet. I kept it going til last year! 

I know our experience is that they are better if frozen right away . Particularly enriched baked goods such as biscuits and our biscotti and cake. My SD breads are always sliced and immediately frozen, just in a freezer quality zip Lock,  no special treatment otherwise. 

I thaw the bread slices out on the soapstone counter while preparing whatever else we are having. Same with all the other items. 

Here’s a discussion from 2012: 

We are working on learning how to make Chinese noodles by hand-pulling the noodles. In that search for the correct components we are trying a bleached Patent flour . 

As an experiment due to its lower protein my husband tried it to make his biscuits. Lo and behold it’s amazing. They are light and flavorful and everything you could want in a biscuit. 

Craggy and light perfect for holding butter and Bumbleberry Jam from Tucson AZ. 

More in a few. Cheeses and pepperoni and charred red onion and Kalamata olives. Baby Bella’s . 

That’s how  I rolled yesterday. Outside then run in and do some turns. Me and the bread survived. 
 
600g flour ( Kamut 300g from Tom and 300g Stardust milled) 

300g water

13 g salt 

150 g Trinity ( EVOO, homemade yogurt, Date Nectar)

360g levain ( 100% hydration Arrowhead BF)

375° 25 min lid on/ 20 min lid off

He’s been making biscotti for years . We were acquainted with a relative of the famous Brocatos Bakery. He learned their secret for extra crispy biscotti. 

He’s the best . After 54 years I can still say that . He and his wok work magic . We got the wok when his brother in law said “ why would I want that???” when he saw his wedding present in 1973! We got a 100,000 BTU burner to make sure he could get “ wok hey”. Perfect!

Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations. 

No kiddos helping they’ve gone home , mores the pity! 

2000 g of dough makes one big sheet 1000g  and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment. 

Almost had a top on but circumstances dictated a topless loaf . All whole grains Yecoro Rojo, Spelt , and Rye with purchased Golden Temple Fine Durum Atta. 600g of flour combo , 150g of Trinity ( used date nectar as sweetener and buttermilk and EVOO) 360 g very very active levain . Misjudged the amount of H2O the flour was quite dry and needed to add +200g so 1600 g loaf in a 1400g pan! Ooops. Topless is the way to go.