Blog posts

I made these from the following post by kjknits: http://www.thefreshloaf.com/node/3241/sourdough-english-muffins

I used:

almost 1/2 cup of starter (needed to reserve some to propagate)

2 cups white whole wheat flour (the closest I had to all-purpose)

1 c whole milk

Mixed and left the dough, covered, at room temp overnight. I estimate room temp was probably about 70 degrees.  

   I wanted to make a Semolina bread for my Father-in-law to take back home with him to North Carolina so I figured he would enjoy a porridge version.  I've been making some version of porridge bread a lot lately since I love the creamy and moist crumb you get from using this technique.

I created a starter using AP flour and Semolina flour and in the main dough I also added some Kamut flour.

When it starts getting hot and muggy out, my husband and I start grilling more. Today was hot and muggy for sure. Grilled pizzas sounded like just the thing. I've fixed the Cook's Illustrated version several times before, usually with white whole wheat flour (that being what I had). Today I had the bread flour the recipe called for, so I went ahead and used it. I'm blaming the difficulties I had on that change in flours. 

Here is the dough after I mixed it up, plus what was stuck to my oiled hand. 

Every June I eagerly await the arrival of John Driver's CandyCot apricots at the farmers' market. The apricots that he grows are unlike any other apricot I have ever eaten including the Blenheim. They are sweet and complex with a very concentrated flavor. According to their website, they measure between 26 and 32 on the Brix (sweetness) scale, while most supermarket varieties of apricots register in the low teens.

"A loaf of bread," the Walrus said,
"Is what we chiefly need:
Pepper and vinegar besides
Are very good indeed--
Now if you're ready, Oysters dear,
We can begin to feed."

 (L.Carroll, The Walrus and the Carpenter).

Two weekends ago, I brought some Portugese Sweet Bread dough home from a class I had taught about sandwich breads.  One weekend ago, I baked the bread.  This weekend, finally, I have an opportunity to post about it.

After reading Varda's post and finally learning what Tzitsel is I figured I might as well give it a whirl.  

Found the recipe from TFL (from JMonkey) using "discarded" starter.

http://www.thefreshloaf.com/handbook/whole-wheat-sourdough-waffles

Changed the melted butter/vegetable oil to coconut oil. Added a bit of vanilla extract as well.

Used a stovetop waffle maker from HappyCall (a Korean brand).

1st time making them. Not too bad. But because of the high humidity here, they turn soft very fast. Enjoyed eating a few pieces off the cooling rack while they're still crispy.

Was on a trip to Scandanavia and had to make a pit stop at the famed Meyers Bageri in Copenhagen, owned by Claus Meyers (one of the owners behind the world's best restaurant Noma).

The bakery is famed for milling their own flour daily and baking a range of Scandanavian favourites like 100% dark rye loaves and crackers. They also have well-loved sweet breads and pastries, the cinnamon rolls usually sell out when they open in the morning.

Here is my interpretation of ciabatta made with sourdough.

As a general rule wetter doughs require less madre. I used 20% instead of normal 25% as per doughs made at 70% hydration.

lievito preparation:

• lievito madre in aqua: 12hrs @ 15C
• bath: 15 minutes in sweetened water @ 38C

formula:

20% - lievito madre
90% - '00' flour
10% - whole emmer flour
85% - water (of flour added)
02% - salt (of total flour)