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The other request for the weekend was a porridge bread.  I've made this one quite a few times now, and it's becoming a go-to bread when I get a request for a loaf.  To-date, I've always made the porridge as a soaker about 1-2 hours before final mix.  This time I made it as a mash following Benny's recent post.  My usual mash method followed Peter Rhinehart's (heat water to 165 deg F, add grains, hold temp at 150 deg F for 1-3 hours).  For this bake, I cooked the porridge in the microwave until it just started to boil (about 40 seconds) and then set in on the co

it’s been a while since I posted, I still check TFL from time to time.  Today’s visit showed some really interesting posts.  This bake was just a straight up 1:2:3 bake.

My starter was refreshed the day before and had a final feed in the morning. I was late getting home in the afternoon but as the starter was looking really good I went ahead.

4:20 pm Weigh flours and Mix dough

My parents are visiting this week, and my mom likes rye bread.  I made this once before with good success using a LAS.  I've been able to keep my "sour" raisin yeast water going and refreshed so I decided to make this loaf using that instead of the LAS.  The concept being the sour yeast water provides the leavening and acidity that a rye needs without using a traditional sourdough starter.  Similar concept to a LAS without having to take 2-3 days to make one.  The method uses a 2 stage levain build with the rye followed by a final proof after the spelt and soaker is

We frequently get questions around here about how to take care of your starter.  I thought I’d share what I do which is simple and waste free so long as you plan your bakes a bit ahead of time.

It has been a while since I had my initial thoughts dealing with Bakers Percent and all that goes with it. Knowing that spreadsheets & baking are made for each other was one thing, however, figuring out the slightly complicated initial & overall Baker’s Percent did seem discouraging at first. Getting it onto a spreadsheet, even more so.

Finally starting to get the hang of my Ooni Koda 16 pizza oven.  The dough had mostly Caputo 00 flour with a little fresh whole wheat and rye.  I used two types of sausages with one being chicken stuffed with cheddar and the other a pork variety with no nitrates or artificial anything.

The dough was fermented after being balled up and refrigerated for 36 hours.  I was very happy overall how this came out.  

I was so impressed by the original Semolina Sourdough I made from Tartine Bread that I decided I had to try the variation listed in the book. The variation should be a sweet take on an amazing savory bread. 

My usual sourdough routine has been streamlined and I generally don't have discard. In fact if I want to make pancakes I have to build extra levain when I'm prepping bread so I can make pancakes later. So when Hendrik at The Bread Code  posted a video of this bread, and said it was one of his favorites, I knew I had another bread to try. I slowly built up some discard but the process was very slow and actually took a few months to build up enough to make a tiny loaf of bread.

June 11, 2022.  92nd blogged bake.

This is Liezl Jayne's gluten-free Oats, Nuts, and Seeds bread.  It's also in the "Josey Baker Bread" book, with slightly different proportions, under the name Adventure Bread.

Recipe:
https://liezljayne.com/overnight-oat-nut-seed-bread-gluten-free/

I made a half batch for a mini loaf pan.

I was lucky to get some winter red wheat (RGT Accroc) directly from the farm. I cleaned and stone milled enough berries to bake Debra Wink’s 100% whole-wheat sandwich bread. I had made this before with white wheat and wanted to get a better taste. I made two adjustments for this bake; use the red wheat and replace cold pressed walnut oil with toasted walnut oil. The difference is remarkable, a richer whole-wheat crumb, texture, aroma, and flavour. The crumb is soft for use in sandwiches. The loaf was baked in a 330mm Pulman pan sans lid.