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I had one more can of Guinness left so figured I might as well put it to good use.  I finally had some time to mill some fresh flour especially after finding rye berries at Whole Foods again. For this loaf I milled some fresh whole rye, spelt and whole wheat flours.

I wanted to add a little sweetness to this loaf so decided to add some real maple syrup I bought last time I visited KAF in Vermont last year as well as some balsamic maple vinegar.

Greetings and hope everyone is having a great weekend and happily baking away!

After a few successful attempt on higher hydration, I was feeling a little brave. I chanced upon a bag of organic, hulled buckwheat the other day and thought of making good use of it. So, here's what I did and please feel to comment. 

Vermont SD Recipe, plus the following

The starter was given a 1:2:2 feeding and an additional of 10gm of water 

Here's my twist

Today was the party for which I have been "practicing" - featuring my WFO-baked breads. Well, that was kind of the excuse, but it was a potluck with friends from the Italian community, so, needless to say, there was no lack of many other delicious foods.

Hi

Just wondering if anybody else bakes with unfed starter straight from the fridge? I was finding sourdough was controlling my life and stopped baking, until a friend told me that she bakes with her starter straight from the fridge. Her starter always stays in the fridge and she feeds her starter after a bake and puts it straight back into the fridge .

I have been maintaining two active levains. One white at a 1:1:1 feeding ratio and one Forkish style, 1:1:4:5 levain, ww flour, strong bread flour and unlike KF I like to go 100% hydration as it lends more to the sweet lactic acid side of the flavour spectrum. I like Ken's discussion on tailoring the flavour profile of your levains.

The first week or so with my new levains I fed daily. Then they both lived on the counter for 24 hours after feeding, then into the fridge for two days. I think my Forkish style levain is ready. I feed at 4 - 5 pm and in the morning this is what I had:

I just got a request from my daughter for some bread to take back to her compatriots at PA school at UTMB.  She said nothing fancy with olives figs and raisins since she hated all of them.  She likes the whole grains and seeds and some nuts but hasn’t had a chance to taste any sprouted grain bread.

Hello, Fresh Loafers! I haven't posted a formula in awhile, and I think that this one for 76% hydration batards with rosemary and cream cheese is nice and reliable. 

This baby kept on rising and threatened to invade the kitchen. Delicious bread.
I found the recipe here:

http://weekendloafer.com/category/bread/

Something about using some durum flour keeps me coming back, and I tried to improve upon the flavored boule from my last/first blog entry.

Now enamored with stiff levains (until the next thrill comes along), this adventure had me bake a batch of SJSD dough.  But instead of as baguettes, I am also somewhat enamored with batards these days (until the next thrill comes along).