Ingredients (pre-warmed and maintained at 30-32C/86-89.6F throughout the process):
50% freshly ground, unsifted whole wheat (All the whole rye/wheat flours I bought are rancid.)
42% freshly ground, unsifted whole rye
8% whole rye CLAS
30% + 9% water
Here we report an experiment designed to increase a levain's natural yeast titre. Possible* novel aspects are (1) an "Overnight" version of Raisin Yeast Water (ORYW) and (2) growing SD levain in undiluted RYW. (*nihil sub sōle novum when it comes to bread baking but I don't recall seeing exactly this described before)
Materials & Methods
First loaf-bread bake with Patel's house brand 100% WW stone ground durum. For a picture of the bag, see here: https://www.thefreshloaf.com/comment/469299#comment-469299
It was $7.99 for a 20-pound bag, $.40/pound. Ingredient list is just "durum whole wheat." No enrichments.
I've done tortillas, pizza crust (didn't let it autolyse/soak enough), and noodles, but this was the first loaf bread with this flour.
Inspired by one of Ilya's recent posts about a rye bread, I decided to try a recipe from Maurizio Leo's site (The Perfect Loaf) for a rye bread with some seeds. The night before the bake I prepared the levain, which consists of mature starter (47 g), rye flour (234 g of King Arthur White Rye Flour), and water (234 g). At the same time I put roasted unsalted sunflower seeds (65 g), roasted unsalted pumpkin seeds (65 g), and whole flaxseed (30 g) in a bowl and added enough hot tap water (214 g) to submerge the seeds. Both the levain and the soaker were covered with plastic w
Has anyone baked the little dough used for gauging fermentation? 🤣 This is my baby dough (sitting on a teaspoon) from today’s sourdough cheese-stuffed fougasse (adapted from Maurizio’s) - this lil one took 18 minutes to bake. 
There were also baked potato skins with butter chicken filling and ..
My sourdough adventures this past week were to make potica rolls (essentially cinnamon rolls that used a tangzhong) but I substituted levain for the instant yeast.
Remembered that my bag of beremeal is expiring next month, so used it for these two loaves. Very small inoculation with recently refreshed refrigerated rye starter. Here is the formula: https://fgbc.dk/1ikg
Fermentolyse 30 min
Add salt and a splash of water, mix in and knead with slap&folds until medium development.
40 min rest, then folds.
1.5 hrs rest, folds.
Let rise at 27C until ~60% growth (~7 hrs?), gently preshape, 30 min rest, shape and refrigerate overnight.
I have a lot of rye berries in stock and I haven’t used a lot of it lately. So a rustic light rye was in order for this weekend. My inspiration is from this site: https://heartbeetkitchen.com/rye-sourdough-bread-recipe/. I changed just about everything in the recipe method wise except for the proportions of ingredients (Note that I did add yogurt and upped the salt to 1.8%). Hopefully my loaves turn out as well as the original recipe.
Recipe
I enjoy same day bakes but I think impatience got me on this chocolate+espresso + butter toasted oats swirl loaf (adapted recipe from bake-street.com) Guess I was just eager to see how the swirls turn out. ;) Still the entire process was rewarding, especially the smells from baking this (the extra espresso powder, butter toasted oats, yum)
The list of bakes from other TFL'ers I want to do keeps piling up, so I decided to start trying a few of them. First up on the list was Benny's swirl milk bread. Didn't execute it as well as the master, but didn't come out too bad for the first attempt. :-) Followed the method exactly as outlined in the post link below. Only change... I did not have black sesame seeds, so opted for black chia seeds. I couldn't find a purple sweet potato, but I found a Garnet yam, and the color from the yam held nicely.
