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   I recently purchased a new (old) ancient grain from Barton Springs Mill called Quanha.  You can get more information by pressing on the link if you are interested.  I milled this to a high extraction sifting and milling twice and added this to high extraction freshly milled Durum flour.

Today's bake - Orange & Vanilla Sourdough

This bread is a mix of fresh milled hard winter red wheat and white whole wheat flour and AP flour combined with some orange zest I had in the freezer and vanilla extract. I was going for a mild orange/creamy flavor profile that I think I've achieved.

Tasting Notes

Crumb - Sweet/Dairy with notes of milk, orange, and vanilla

Crust - Resinous with notes of french roast coffee beans and vanilla bean

Grain Character - moderate with a slight taste of cooked oatmeal

Happy almost Thanksgiving!

I'm in charge of bread this year, I had a lot of fun making this. 

Two fun bakes this weekend...  A Lithuanian Black Rye recipe that I found on IG, and my 40% Whole Grain (Emmer and Einkorn).  All the whole grain flours in both breads are fresh milled using berries from Janie's Mill.

LITHUANIAN BLACK RYE

Rye Sour
100g   Whole Rye flour
100g   Water
30g     Starter
1)   Combine ingredients and ferment at 76 deg F for 8-10 hours

Looking for a tasty bread that would be good for sandwiches. Tried out dmsnyder's recipe https://www.thefreshloaf.com/node/42511/sourdough-italian-baguettes

I made a few changes, some intentional, some by mistake. I used honey instead of sugar. I spaced the night before and just fed my starter and didn't make a levain so i just used 100g of that in final dough so no rye of WW in my levain.

Was not going to divide dough so I shaped after bulk fermentation and retarded overnight in banneton.

This is my second bake from the book.  They refer to the recipe as White French Pullman aka Pain de Mie.

I recently baked the Vermont Whole Wheat Oatmeal Honey Bread by King Arthur. It was a delicious flop. It tore horribly during kneading even with lots of resting time. I subbed oat flour for the rolled oats, so I essentially lowered the gluten and possibly the water as well. It also didn't call for an autolyse for the whole wheat portion. I had previously used Floyd's Honey Whole Wheat on here and didn't have those issues.

How can I increase tge sourness in my bread?