trailrunner's blog

I haven't been taking pics lately but have been baking as usual. Wanted to thank David and also document how wonderful this formula is. I have a starter , thanks to Gaarp, that doubles in one hour. I take it out of the fridge 1x a week and feed it q 12h for a total of 2 times and it is fantastic. I also have a rye starter and a bowl of "discard". The San Joaquin is great. Here are pics. Perfect sour for us as we are not wild about lots of sour. I have found that my starter is very happy in the fridge. At least it works for me.

xaipete made me do it. The crust was OK., "nothing extry" as we say in Alabama.  It was a wild yeast dough that had been in the freezer for a couple months. It was very nice to work with but didn't rise too much . It did get nice and chewy and since I baked in a 550 oven with a really preheated stone the bottom was nicely browned in places. The topping was what made it so perfect. My sister in law brought me olive salad from NOLA. It is the best and since that was my home long ago I miss it and was so glad to get the gift.

I have had this recipe for granola since the 80's. My Mom found it in the Orlando Sentinel. It is the best I have ever tasted. Here is the pic and the recipe.

12c rolled oates

 2 c sunflower seeds

2 c ribbon coconut

 2 c chopped nuts - I use almonds and/or pecans

2 c sesame seeds

I have liked the Blog entries so much that I decided to try it myself. I made the Ciabatta from Jason's formula posted here on TFL. I followed the semolina formula. It turned out wonderfully. I have never made Ciabatta before so I am really pleased. It sure is light and disappears with great ease.