trailrunner's blog

There’s 6# of bread gone! Had to start again. Granddaughter is making snakes too! 

And so it begins. Two SD crusts and time. I have a tried and true formula will post after the helpers are in bed! 

She’s 7 he’s 5! They love to bake and eat! Great kids .

forgot to resize! Sorry. 

I reworked the measurements to get a higher PFF. 

credit to (https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/)

I make Sourdough crusts and pre bake. Freeze and ready for impromptu dinners! I keep sauce in the freezer in pints and I buy Whole milk mozzarella and Monterey Jack ( can’t get Wisconsin Brick cheese). I use my 1970 sheet pans or my Detroit pans depending on how I feel. It’s all yum. 

I found a few of my saved packets. I used to make these particular recipes a lot. I made the Pumpernickel so often that I wrote it out and had tossed the packet because it had fallen apart. 1977-78. 

Well I’m impressed that it’s not a disaster and I learned a LOT along the way. 

Never change too many things with a bake at once. CHECK! ( ignored)

Never try to multitask to the point of complete forgetfulness. CHECK! ( ignored) 

Be grateful that even though everything went awry the bread is wonderful . CHECK!!!!

We were running short of flaked grains. I have owned the Marcato flaker for a number of years. I have the hand crank version and got it on sale for $89.00  from an online Italian market. 

I had looked up how to prep the groats and found the wonderful Food Prepper site , I’ve linked them previously. You use 2tsp of water per 2 c groats, shake several times over the first 30 min then leave covered for 24 hrs. Very important and makes flaking so easy. IF YOU DON’T over water/ wait long enough. 

Well I won’t do it again. It stuck a bit in the pan, I believe that’s due to the lack of moisture as I used the same amount of butter as always. I also like the really square shape with the top in place and the texture and color of the top crust with the lid. 

The crumb might be a tiny bit more open but not enough to make a difference. 

I used the same exact ingredients as the most recent bake before this but I decreased the Arrowhead Mills bread flour to 100g and increased the Spelt to 200g.