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We were out of red and white rye malt when we made out last batch of SD multi-grain bagels with sprouts.  Since our multi-grain bakes that we like the best have been a combination of spelt, rye and whole wheat we decided to make a batch of red and white  multi-grain malt using these 3 grains.

This is my first attempt at txfarmer's 36 Hour Baguette formula. There is a reason it's famous around here.

We made another batch of our YW / SD bagels trying to work out the kinks with a few minor changes starting with 26% whole grains.  Instead of a 20 hour retard, we retarded the shaped bagels for 15 hours.  The whole grains this time were spelt, rye and whole wheat in stead of just WW.

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I do bake non-bread stuff, really, here you go...

Pie crust obession continues. Filled it with banana cream, definition of all american comfort food.

Here is week #2

It's already been two weeks since the last Parade of Sandwiches and fall is here.  Yes, it is still in the 80's but it feels wonderful after 5 months of the AZ heat.  Fall flowers are starting to bloom again. 

Sending this to Yeastspotting.

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I am awake far earlier than I would like to be. As I start to write this it is still dark outside and the cool air carries the feint song of only the earliest of the early birds. I too am an early bird. Yesterday was my final day at work so I am still a mix of emotions. Feelings of relief, apprehension, sadness, excitement and plain old scared stiff flood over me with little notice and catch me completely unaware … but enough about this … from change comes opportunity. Everything will work out!

Much as "Slow Food" is a contemporary rubric for "what was once normal," so too was all bread once made without commercial yeast, where nowadays, making something "sourdough" is presented as a kind of achievement. Ciabatta is a bread originally made by poor people, likely first in Liguria. I learned about it just south of there in northern Tuscany, where they pronounce it "shabbatta." It means slipper.