Blog posts

recent baking with home made fresh grape yeast...working well!

petit cheese bread, fig+bacon bread and ham-epi

tomato-basil focaccia

pumpkin filling bread

Weekend dawn has surrendered to lazy rain and on our kitchen counter French toast soaks as the remainder of the house sleeps. 

[url=http://www.flickr.com/photos/67856223@N06/8163550086/][/url]

Continuing our experiment with 1% SD seed and long counter top ferment and proofing we tried out several new ideas with this bake.  The average kitchen temperature over the 24 hours was 77 F degrees.

We decided to take our 1% SD starter experiment to the dark side by using much more whole grains; mainly rye and add some yeast water into the mix to try to open the crumb.  Our previous YW experiments show that YW can open the crumb dramatically more than what SD seed can do on its own when it comes to high percent whole grain breads.

This is another variation on txfarmer's 36 hour baguettes. Garlic bread on steriods. Super duper tasty. 

Story and recipe at Wandering Bread

Sending this to Yeastspotting.

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