Blog posts

Rye on couche

Finished Rye

Pugleise

Sesame Semolina

I was wondering if anybody can help me, as ive mentioned above i have a 100 % rye flour starter @ 100% hydration, which has been going for about a week. It has started doubling in about 6 hours, but constantly smells like acetone, even when a few hours in. Im in the uk, and its not really to hot here at the moment, so im pretty sure its not fermenting to quickly due to temp. Sorry in advance for grammar/ and or spelling mistakes in advance. just wanted to get this post out there ! Thankyou, craig.

What a lovely flavor combination for such a robust and tasty loaf of bread.  It will be a staple around here through the holidays.  The corn, walnuts, molasses just seem to mingle so well with all those lovely holiday cold weather dishes.  I can't wait to have a turkey sandwich on this classic New England bread.

This is a loaf of basic sourdough white bread, and it had a lovely crumb, but what I needed was actual crumbs! So I sliced it all up and dehydrated the slices in a low, dry oven, and then ran the slices through the food processor. I ended up with about 7 cups of bread crumbs.

And I needed them to make butterballs to go in chicken soup.

Here's the recipe for the butter balls.

6 cups dry bread crumbs

1 1/2 - 2 cups milk, warmed

1 cup melted butter

2 eggs, beaten

My wife and daughter are the cookie dessert makers around here and they are very good at it.  We are quickly getting to the Holiday season when cookies and desserts will be abundant.  But, you need to add this one to your holiday must bake list:

It comes from Tonia’s ‘The Gurney Sack’ here

Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.

Next up are some whole wheat breads from the Art of Baking with Natural Yeast. There's a need for a do over already.

We are going to call this bake out WBD bake along with the Mice Guarding the Pumkin.  Nest year we will try to get it baked on the right day for a change - or maybe not :-)

We looked everywhere but couldn’t find any SD white bread.   So, for this Friday’s bake we decided to make one.  Lucy managed to find 8 whole grains to grind for the whole grain portion and then decided to throw in some semolina to make a 9 grain sourdough.

My first sourdough 2 years ago was a pleasant success, but was stolen (long, weird story). I have since started two new starters, one with milk and regular active-dry yeast, and the other with malt and no dairy. It's been so long since I had a starter, and I'm not sure yet which feeding cycles I want to choose. I just started these TODAY, so I have to decide soon. Does anyone have any suggestions?

After seeing Dwayne’s Mice Bake I had to do one ….eeeerrrr…..two and throw in a free pumpkin for them to guard.  Instead of pumpkin, we roasted some sweet potato to get rid of as much water as possible.

The dough was leavened by a poolish, enriched and sweetened with added pumpkin pie spice to bring out the Thanksgiving smell in the house as they baked.  I’m starting to get in holiday mood even though it is more than a month away.

I'm a huge fan of Inside The Jewish Bakery, by Stan Ginsberg and Norman Berg.  Today I had a taste  for  a rich white bread, and so I decided to bake up a couple loaves of the Vienna Bread (Vinnerbroyt.) It is described in the book thus:

"This sweet, enriched loaf has a lovely open crumb and soft texture. In the Jewish bakeries, it was used for sandwich loaves and, when left to ferment for 2 to 3 hours, for kaiser rolls." 

It sounded like just what I was after.