Blog posts

The intention behind this bake was to use enough barley to impart a distinct barley flavor, while having a low enough % to retain a good crumb. I made it 25% barley flour, which I milled from pearled barley from the supermarket (remainder was bread flour, except for some whole wheat in the starter). I also soaked some pearled barley overnight, and added it to the dough at 15%.

Ok, time for my weekly bake, so I thought it would be a good opportunity to up my Whole Wheat percentage to 50%.  Just to make it impossible to compare at all to previous bakes, I thought I'd also do my first overnight pre-mix (a la Trevor Wilson), AND up the hydration from my usual 68% to 75%.  Nothing like changing lots of variables all at once! :)

Tritordeum flour experimentation and summary.

Recall that Tritordeum  is a recent grain developed in Spain these past few decades and is a hybrid of wild barley and semolina with the advantage of numerous health and sustainability benefits.  

Crisp scrolls filled with layers of tahini and cinnamon. Easy and delicious. A keeper.

The experience is enhanced by listening to Giovanni Gabrieli's brass sonata - pian' e forte

Hi Fresh Loaf community,

I'm on a quest to find a recipe for an extremely healthy spelt rye sourdough bread recipe. I'm seeking your input on a recipe guideline. 

Green bread might be my favorite after yellow bread.

Pandan Candlenut 20% Sprouted White Quinoa Sourdough

Dough flour (all freshly milled):

150g      50%       Whole white wheat flour

90g        30%       Sprouted white wheat flour

…or: how many variables can we change at once?

A few things have caught my attention in the last week or so:

Hello Everyone,

She made it to 15 so Lucy got her promotion to Baker's Apprentice First Class.  She sends her congrats to all the mothers out there on this special day.

Lucy celebrated by picking cherry tomatoes this morning.  Mom asked for ribs for dinner and they are dry rubbed in the fridge we wll make some some sausages and maybe so chicken thighs too.