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Today, I baked. I baked a no-knead loaf, a sourdough loaf, and batch of Hamelman's Cinnamon Raisin Oatmeal bread.

Something else exciting I worked on this weekend...

Hello everyone,

We visited Terra Breads recently and sampled their apple focaccia (loved it! – a really delicious, seasonal bread for fall).
A friend of mine and I were talking about salted caramel awhile ago...a flavor I adore.
Here is what I came up with, trying to re-create Terra Bread’s delicious apple focaccia, with salted caramel, 
here at home :^)

recent baking with home made fresh grape yeast...working well!

petit cheese bread, fig+bacon bread and ham-epi

tomato-basil focaccia

pumpkin filling bread

Weekend dawn has surrendered to lazy rain and on our kitchen counter French toast soaks as the remainder of the house sleeps. 

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Continuing our experiment with 1% SD seed and long counter top ferment and proofing we tried out several new ideas with this bake.  The average kitchen temperature over the 24 hours was 77 F degrees.

We decided to take our 1% SD starter experiment to the dark side by using much more whole grains; mainly rye and add some yeast water into the mix to try to open the crumb.  Our previous YW experiments show that YW can open the crumb dramatically more than what SD seed can do on its own when it comes to high percent whole grain breads.