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Basically a second go-round with my loaf earlier this year except that I was lazy with the polenta- instead of doing the whole saccharification process, I just microwaved it.  

King Arthur bread flour- 360g (80%)

Bob's Red Mill whole wheat flour- 90g (20%)

water- 340g (75%)

starter- 50g (11%)

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salt- ~3 tsp

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45g Cateto Orange polenta from Redtail Grains

150g water

tbsp Rag & Frass Farm cane syrup

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Today's bake: Drunken Fig Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s):  Modified leaven  fermenting time. ^dough from 1.367kg  to 1.7kg
Soaker: When making Leaven remove fig  stems, coarsely chop. In a bowl add figs and wine then cover.

This bread is made from a 6 types of flour as can be seen in the formula.

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

Recipes by rus brot (please report any errors) 

Recipes on foodgeek calculator can be scaled, personalized and saved.

Hi all,

Ive been baking for some time mainly pastry, entrements ect... i decided to try panettone in oct 22 and its been like a drug ever since...ive never spent so long studying, obsessing or having nightmares about my whole life in this aspect anyway...road cycling is another matter...

My days are consumed with maintenance, preperation refreshments and troubleshooting or learning. My head buzzes with ideas how to make the next better than the last.

So I started 2023 with a bang, on the side of my loaf that is. I have made about 5 loaves this year and all have proofing and kneading issues (and shaping). I even forgot the yeast in my steamed buns! My goal is to get better at timing (and organizing!) my sourdough bakes. What worked out for me last year or the year before doesn't seem to work out right now. With kids, everything is always changing as they get older (at least I don't have to move the crayons up to a higher shelf anymore). I have learned from every bake at least.

1)  100% Whole Wheat Loaf (120 gr thermophilic sd starter)

Using this whole wheat loaf recipe, substitute 120 gr of thermophilic sd (TH-SD) starter in place of 90 gr flas. Adjust the amount of added water to get 80% hydration of the dough.

This bake used my offshoot of Alan’s starter, a 80% hydration and all whole rye.  The levain was whole wheat and was stiff and sweet.  What is a bit different about this bake was that I used rye for the first time in a tangzhong, this one again has a 1:2 ratio of rye:milk.  I had a bag of sweet potatoes so decided to add mashed sweet potato to this dough.  Being still in Fort Lauderdale I do not have my Ankarsrum Assistent so fully hand mixed this dough.  

Today's bake:  Madras Curry, Almond & Raisin Loaf

Source:  Based on - Bake Magazine - Chef Julien Otto, faculty instructor at The Fresh Pastry School

Note(s): Added Almonds & Durum Flour,  ^ Curry  to 1.3%, added Diastatic Malt, converted to small baguettes..

This bread is made from a 74% Bread Flour (KA), 25% of Organic Durum 100% Extract, and 1% Rye (Dark  Flour)

All baked on a baking steel.

This is my 2nd attempt making this bread and will definitely will be baking it again.

Alan’s starter is quite potent and still not getting much of a sour scent to it.  It is living in a ziplock bag in my fridge and I made the stiff sweet levain from it directly without any refreshing and the levain was ready in no time.  I think I’ll figure out how to bring some home and compare it to mine.  Alan if you read this, what is the hydration that you keep your starter?  It is certainly not 100%.