Blog posts

Sourdough in action again. 

Even since I received a starter from carl im obsess with it, now I bake everything with sourdough. Its awesome with great taste. I used the recipe from www.norishingjoy.com but I have made a little twist.

1/2 cup sourdough wholewheat starter
3/4 cup Canola Oil
3/4 cup whole wheat flour

3/4 cup AP flour
3/4 cup granuate sugar
1 teaspoons vanilla

1 teaspoon of minced orange zest

Juergan was my inspiration when he mentioned I should try spelt in the starter on the 40/60 loaf. I thought about it and made a biga with 2 feedings using 50g spelt/50 g apple yeast water for a total of 200g, no  commercial yeast .I let it rise all night in the oven with the light on. Wow...it really grew and smelled lovely..faint apples   I subtracted that from the total liquid/flour in the  Norwich formula that I use as a base. I also subbed spelt for 1/2 the rye called for.

This is another post of Pizza night with a new formula. This time with a starter and Commercial Yeast Poolish.

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My Wife's workmates wanted something a little more sweet than savory so Madeleinse it is. 

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Semolina Bread with Toasted Fennel and Sesame Seed topped with Sesame and Chia Seeds

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Yesterday I had a big bunch of starter and two baking plans. One was an artisan loaf, which totally failed, it didn't hold its shape at all, I ended up with a 10 in round disk that had such a crust you could hardly cut it. Today it is bird food out in the back yard.

The second project was the cinnamon rolls, flavored with orange zest, sprinkled with cranberries and walnuts in addition to my regular cinnamon roll fare, frosted with a cream cheese orange glaze, and it's delicious.

Tailrunner's recent post 

http://www.thefreshloaf.com/node/35029/40-rye-60-spelt-ryw-and-whey

brought my attention back to a bread I posted about here

http://www.thefreshloaf.com/node/28855/spelt-beach

and which I hadn't made for a while.

This made myfingers itch, and I made a 1000g loaf using spelt biga with a tiny amount instant dry yeast, instead of adding the yeast to the final mix.