Clas, flas and TH-SD are types of sourdough (Type II) used with small amounts of dry instant yeast (DIY) to make bread (often in 4-5 hours).
Refer to the detailed instructions by rusbrot for
Nothing like using fresh milled rye and green corn! At the last moment I decided to add some 100% cherry juice in place of the some of the water and it really added a wonderful flavor to the overall bread.
I may have over proofed this one, but all in all it came out with a nice flavorful crust and open crumb.
It made for a great pastrami sandwich with melted muenster cheese.
Formula
We’re back down in Fort Lauderdale for 2.5 months and Alan was kind enough to share some of his starter with me, thank you Alan. He also gave me some SAF gold and red IDY along with some whole rye. Immediately I note how different his starter smells than mine. Mine is fed 100% whole rye and has a much more sour smell. This starter is fed KA AP I believe and is much less sour and a bit sweet smelling.
Today's bake: Pane di Farro
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s): Modified fermenting times, sprinkled bannetons with extracted wheat bran.
This bread is made from a 40% Organic Heirloom Red Fife Wheat-80% Extract, 25.45% of Bread Flour (KA), 23.03% Organic Farro (Emmer)-100% Extract, and 10.91% Organic Rye-100% Extract.
I just wanted to share this lovely 100% einkorn loaf baked in the Breadtopia clay loaf baker! It came out with a wonderful ear and lovely even crumb! No more crust issues. Thaks for sharing all of your successes.
Today's bake: Butternut Squash & Cherry Bread
Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens
Note(s): Modified fermenting times, increased cherries from 10% to 18%
This bread is made from a majority of KA bread flour, some Palouse Brand Hard Red Winter Wheat-100% Extract, Organic Rye-100% Extract.
There are in addition pureed butternut squash and dried tart cherries as add-ins that provide a wonderful flavor and texture to this bread.
As I had rye malt on hand and half a bag of light rye, I decided to try my hand at this Lithuanian palanga rye, an interesting recipe that calls for a sourdough levain, a flour and malt scald, and a yeast levain. I made it with 1/3 light rye and 2/3 whole rye.
We are soon departing for warmer climes so our lovely neighbour will be taking care of our mail for us. So to thank them in advance I like to bake them a loaf of bread. I decided to bake them a simple Hokkaido milk bread with some whole wheat and extra flavour from toasted sesame seeds.
Clearly several non-truisms here. No corkscrew, no scissors, no actual knife. But the reason that I labeled the post as such - I've used the Bouabsa formula to make:
Pullman loaves
Focaccia
Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).
This one is for fun. See my spelt noodle and soba posts for more details.
