Blog posts

I've noticed in the forum posts there are, currently, quite a number of  TFL members concerned about the maintenance and vigor of their sourdough seed starters. Being one that doesn't like debates I generally stay away from commenting on those posts. However, in this moment, having been there myself I've chosen not to comment about anyone's concern; instead the following is a description of the simple way I maintain my sourdough seed starter.

The first step I don't have a picture of and if I did I wouldn't put it here because I know you have all chopped up a large onion.  Red onion goes in guacamole and pico and some salsas but it is always white onion for everything else Mexican - no yellow onions allowed:-)  Put some bacon fat in the bottom of the IP and turn it on saute for 20 minutes at 390 F

This Loaf is in a 17” long x 6” wide banneton. A friend gave it to me she had bought it years ago in Germany and never used it. 70% Arrowhead Mills AP, 20% home milled Kamut, 5% milled rye and 5% milled Emmer all sifted and bran fed to levains. 

Hello Fresh Loaf!

Here you go clazar!

Once again, I had some left over levain from my usual batch of 12 loaves and wanted to use it up. I came up with this combo because the daughter complained that the last couple of loaves I made for her were too plain. These have Spelt and Kamut flakes as well as bulgur and a touch of honey. I added a pinch of yeast to try to speed things up a bit because I was putting this together fairly late in the day.

Recipe

Makes one batard

Add-ins

25 g Spelt flakes

25 g Kamut flakes

25 g bulgur

25 g honey

Cedar Mountain’s Grass Roots Bread - Take 3

I love this bread! Just be aware that the hydration makes for a very wet dough. I really should have read my notes from before where it mentioned that this dough was quite wet. It does come together with the stretches and folds but I really should have cut back on the water to get a dough that was a bit easier to handle. I also tried to streamline the procedure for the add-ins so that I wasn’t prepping each ingredient individually. By the way, did I mention that this was a very wet dough? ;-)

Recipe:

A whole wheat four strand braided Challah from today's class.  The flour is a 50/50 mix of white whole wheat and AP.

Paul 

The above is typical of my sour note experiments. Nice crumb, medium tightness. Golden color. Above is a typical example of my oven spring. I want more, a lot more. 

I want a bursting loaf, something that will rise so high that it scrapes the top of the oven. I have accomplished pretty much everything in a basic sour loaf except exceptional oven spring. Some things I have learned that have improved it are: