Inspired by a recent thread, I decided to tackle creation of a copycat recipe for Joe's Squared pizza from Baltimore. Anyone want to try it out?
Hi Guys,
I'm new on this blog, infact fairly new at baking bread. The past three weeks have all been about bread. Have tried my hands at baguettes, ciabatta, sandwich bread white and whole wheat. All with varying results. Some were great, others not so much.
My biggest challenge, and rightly so, has been baking Sourdough. I've been following Richard Bertinets recipe from him book Crust. Followed everything to a tee but had some unsatisfying results by the finished product.
My Starter:
I just returned from a 2 week business trip to China and after refreshing my starters I decided to make a coffee flavored bread that also was rich in multi-grains. I have had great success using soakers in this style bread in the past so this was no different I used malted rye berries, spelt kernels, buckwheat groats and soft white wheat berries all soaked
Brussels Sprouts Soufflé
Bread without kneading, with organic stone milled flours,solid rye sourdough and wheat liquid leaven.
Cheers!
Fagus
Hi and welcome to my first blog post. Had always been a long time lurker in TFL, admiring and learning from the many delicious looking creations from all the posters. Finally, decided to start a bread blog to record the process and outcome of each bake. Started bread baking a few years bake but has only been baking about once a week due to other activities - hence limited baking.
I had some KA WWW flour that was almost 8 months old hanging around doing nothing. We like whole grains around here mostly but needed to get rid of the WWW in some kind of bread. We hate throwing flour away for any reason if possible even if it flour we don’t use much.
My latest attemps...........
Good taste and crumb, for me.......
Cheers,
Wingnut
I haven’t started with my first breads as there isn’t much to tell you, so I am starting with the breads I baked this year.
First I started by cultivating my own sourdough starter. It is now a 100% hydration starter with a mix of 90% whole wheat flour and 10% dark rye flour.
I will try to write a different post on how I made the starter soon and to explain all the terms, utensils and about the baker’s percentage.
