Blog posts

I was so taken by Arlo's recent blog post of his Pain de Urban that I knew I had to make it immediately.  I highly reccommend this loaf to anyone. Many thanks to Arlo for the recipe and the inspiration.  :) Arlo, your original recipe now has a variation.  It came about by happy accident when too much water glopped out of the container while I was measuring.  Hence I have called it:

(music starts) "Daddy's Little Baby Loves Sour-dough Sour-dough;

Daddy's Little Baby Loves Sour-dough Bread" (music ends).

JonnyP

This is my first take on Peter Reinhart's Levain based bigas in (Wholegrain breads). Instant yeast was added to the final dough, though. The flavor is clean, with no sourness at all! pleasent flavor, with soft crumb, and crackly thin crust.  I have baked an identical bread from this recipe previously with yeasted biga Here.

Ingredients: (Makes 1 medium loaf)

Sending this to Yeastspotting.

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Hello,

Very long time baker, long time reader, first post.

The Basic Country Bread from Tartine Bread is among my favorites, but I haven't baked it in a while. After my positive experience with Central Milling's "Organic Fine Whole Wheat" flour used to make the whole wheat bread from BBA, I wanted to try it in the Tartine BCB. In summary, it was wonderful.

anyone have a good recipe I can try my new sourdough starter on, that doesn't use any unbleached flours? want it to be 100% whole wheat!

Baking for the county fair.  Or, what if they gave a bread competition and nobody came?  Well, I would win lots of ribbons, that's what!  I'm exaggerating a little, there were a few other breads but none were in the categories I entered (fortunately for me).  Makes the blue ribbons a bit less impressive but I still had fun doing it.

It is always a good learning experience as well.  Things I learned (or was keenly reminded of): 

At work I make a 'Pain de campagne' style loaf that features a whole wheat preferment. The outcome is a delicious dough with a flubbery like feeling when it comes off the mixer. It is an all around good loaf of bread for toast, sandwichs, dipping and so on. I have come to enjoy the flavors offered by prefermenting whole grains which is why I decieded to formulate this new recipe featuring a whole grain preferment, but better yet, a whole-rye sour also removing any commercial yeast from the loaf!