Blog posts

Hi bakers!

Today I come here half happy and half unhappy. I'm happy because I baked my first loaf of sourdough using 50% of khorasan whole wheat flour (and I think that this flour is aromatic in such a particular way that reminds me of chamomile) but I'm not so happy because maybe I let the fermentation process gone too far and the bread came out a little bit flat :(. 

After one loaf of 50% sprouted and whole grain bread she went back to a white bread this week.  Yeah, she picked one that we don’t do very often at 83% hydration, it had some whole grain in it that was semi-related to durum semolina, we needed something to put pork inside with cheese and then into the panini press and at least it was SD.

Apparently, these are inspired by Ian aka the King of Buns as referred to by dabrownman. As I can never allow myself to follow a recipe exactly, of course I have changed things up to show my own character. Unlike Ian, who blended the cream cheese with the dough, I put in chunks of cream cheese. Also, candied orange peels and sunflower seeds are incorporated to make the rolls more interesting. Rye flours are usually used along with orange and earl grey, yet to break the tradition, I chose to use barley flour (which resembles more of Ian’s rolls as well).

Looks like this fellow Karl de Smedt had the same idea as Alt Altus.

I like his name for it better: Fleur de Levain.

Happy Baking,

Tom

Hi There,

I have heard some people bake to discharge the tension and the stress after a week of hard working but this definitely did not happen to me :).

In fact I started baking with the idea of saving some money and after lots of failures, I started becoming even more stressed. As any newbie, I had been looking for the best sourdough recipe and none of the ones I tried worked for me. Surely, I told myself, people do not reveal the secrets behind a wonderful loaf nor the most popular books do. 

This recipe was given to me by my late sister in law.   

Greeting - been a little while since I posted thanks to being busier than normal but thought I'd drop a snap of a mixed bake - bread and croissants. This sure does challenge your timing skills and this time ended up with really nice crumb on the baguettes but a little overproofed croissants - no big deal - still pretty edible.

I do not have much time now to post and have fun in this wonderful community as before because of my classes and training so I am shaking up the format of my posts. :) Before, they are super wordy but now I will keep them short and sweet with maybe just a few pictures.

Quite a while ago, I had saved a number of recipes that CedarMountain had posted and I was looking for inspiration when I came across this one in my recipe app. It sounded intriguing with using a sprouted rye berry, ground toasted millet and flax porridge.

Recipe:

Makes 3 loaves

210 g rye berries divided into 100 g and 110 g portions

110 g spelt berries

110 g red fife berries

770 g unbleached flour

700 g water (main dough)

50 g flax seeds

60 g millet

Hi bakers! 

Today I want to share with you a completely new experiment of mine, a loaf that was in my mind for a long time but I have never had the opportunity to bake it. 

I tried to create a formula for a slightly sweet bread but I was so scared because of the sugar I had to add: will it speed up the fermentation process? will it ruin the texture of the final result? Those two questions were all I could think of.