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We had some yeast water and SD Desem starter left over from our 'Bun Experiment' yesterday where we compared YW with SD in buns.  We were going to use them up with a combo starter to make the same buns but we have too many buns after yesterday.

From left: poppy and not your usual; nigella and basil seeds.

This week, I have been reading Sandor Katz's wonderful book, The Art of Fermentation. For most part, the book is not about bread, but as bread is mostly about fermentation, the book is helping me a lot in understanding what happens in the dough   and when growing yeasts.

Last night as I was reading the book again, I had a revelation: you can drink yeast water. And in fact, a lot of people are doing it already--they just have a different name for the drink!

Semolina Levain with Roasted Garlic, Black pepper and Provolone

Hello everybody!

I have just baked this delicious bread for the third time and I am finally content with the results. I really love the feel of big breads, so I chose to make a 2 kg loaf. Making such a big bread is a joy for me also because it always means that I'm gonna make some other people happy with little tasty presents.