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Hello,

After receiving a batch of einkorn grains, here is my first attempt at making a bread with it.  It is a 50% einkorn flour, 50% white bread flour, at 73% hydration.

Here was the recipe, and the pictures are below.  All weights in grams.

Total Dough Weight: 1000
Total Dough Hydration: 73%
Total Dough Flour Weight: 578
Total Dough Water Weight: 422

Percentages:

Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%

Sending this to Yeastspotting.

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The autumn has come (though the summer seems to have decided to come back for a few days at the moment in UK), and some of the posts on TFL are reflecting the change of season. Floyd’s post on the beautiful grape focaccia was one of them.

I've on a quest to make baguette,  fluffly,  thin crust,  light, open crumbs.  My baguettes so far has been on a thicker crust,  not so open crumbs and a little too chewy. I'm not sure when I will be able to to achieve what I want to achieve, but I'm starting to keep track of this records in my blog.

Just a Sourdough Miche I baked this morning.

I used King Arthur [color=red]All-Purpose[/color] and [color=brown]Whole Wheat[/color] flour my father bought for me in Boston.

The miche was made with:

Based on a recipe from cityhippyfarmgirl through Yeast Spotting:

http://cityhippyfarmgirl.com/2011/09/20/golden-light-rye-rolls/

I thought I'd give these a go.  I didn't have the malt flour, and my shaping is not quite up to scratch - so I went more for the rustic look and didn't do the rye wash.  Also I didn't have flaxseed so used linseed instead!

Recipe:

Back home from my trip to the Grand Canyon. First bake since return (sourdough, of course) is preshaped and resting, coming to room temperature. I promised photos; here is one of the four-hundred I took. At best, a photograph, no matter how good, only triggers the sense memory of awe I felt when I first looked at the Canyon from Mather's Point.

David G

I liked the Whole Wheat Walnut Bread I got back in July from Acme Bread Company in Berkeley so much that I decided to try to duplicate it.  I posted photos of the Acme walnut loaf previously in my description of my July bread pilgrimage. 

I found a description of the bread and it's ingredients on acme's website: http://www.acmebread.com/bread/whole_wheat.

The recipe I came up with after a couple of attempts is as follows:

Whole Wheat Walnut Sourdough

On July 2, 2011, I drove from Sacramento down to the San Francisco Bay area and (among other things) visited two rather famous bakeries, Acme Bread Company and Tartine Bakery.