Here is an everyday Tartine method DO sourdough with 30% rye, WW, bulgar and farro in the levine, boilded soaker and dough.
How bout some hamburger buns?!
Received my starter from KAF at Thursday lunch and San Joaquin sourdough out of the oven Saturday afternoon. I used this version:
http://www.thefreshloaf.com/node/24078/san-joaquin-sourdough-update
My only changes were to use KAF WWW instead of rye and to retard for 15 hrs not 21.
Because of competing, food related commitments I chose to merely replace my refrigerated starter this weekend, in lieu of both replacing and baking. However, returning home from the home brewing club meeting last night, and having replaced my saved starter, I had some good looking ripe levain left over. Reluctant to throw it out, I refreshed it, and went to bed with no clear plan what to bake today, but a head-full of ideas, and yet another competing food chore too.
Just to prove that I still do actually bake -- here's a sourdough-only version of PR's whole wheat sandwich bread from WGB. Instead of using yeast, I let the sourdough take over. The initial fermentation was 4.5 hours, the final banneton proofing was 3 hours.
And let me just say I really, really, like the Brod & Taylor proofer.
I'm bumping about the crumbled abode, not quite myself, unpacking my suitcase, doing piles of laundry, and sorting through my Europain swag. I try to be restrained on this, because I won't check baggage and a week long trip does fill up the carry-on.
Those of you who followed my exploits at IBIE will be pleased to note that I got a plastic scraper from Caplain - a company that markets small scale bakery machinery including (and this is so exciting) a table top, hand cranked sheeter. Now that would fit in my house. How cool is that!
Hello,
Browsing through an old baking text (Professional Baking by Mr. Wayne Gisslen), I was so happy to find a gingerbread formula with a pain d’épices variation – which included 50% rye flour (!).
This bake is for MC, who kindly gave me some beautiful Fairhaven whole rye flour, which I used in this bread :^)
Today 11 March is the first anniversary of the Tohoku earthquake/tsunami/nuclear disaster. On the island I live on people gathered at a beach this morning in remembrance. Our beaches were closed by the tsunami warnings last year and of course there have been a series of major earthquakes in Christchurch - we identify with the people of Japan.
Hello,
Here was some rolls I made today. I started with a poolish because I did not want any sour at all, and dumped a bunch of real sugar, honey, butter and milk into it. Came out great, and these are very tasty.
The recipe I did:
Poolish:
140 grams whole-grain flour mix (I did a mixture of WW + rye)
167 grams white bread flour
338 grams whole milk
0.6 grams instant yeast
Final Dough:
