Finally decided to take the plunge and make a 100% whole wheat bread. I used the Balcaskie landrace flour from Scotland the Bread. Here is the formula I used, with 81% hydration and a little honey: https://fgbc.dk/1nmi
I've made pitas a few times, but never posted here. Freshly baked pitas are absolutely delicious, I never knew they could be so tasty when I used to have them from the supermarket.
Basically, I make them using sourdough, with 20% whole grain (and I think I've only used spelt in this case), and 65% hydration, some olive oil and a bit of sugar. Here is the formula: https://fgbc.dk/1m2j
I’ve been working on strengthening my starter for the last two weeks. I found fascinating info from Doc Dough on determining when a starter was ready for a feed or to be used. Link here: https://www.thefreshloaf.com/node/67214/2-weight-loss-method-judging-levain-maturity
Trying to learn more about pH guided sourdough baking I decided to bake another 100% Semola Rimacinata bread. Last time I felt that the dough didn’t hydrate as well as I remembered when I last baked this for the CB so I upped the hydration from 81 to 83%, I think I could have gone further given the high protein of this flour.
I realized I'll never to to post if I wait to organize my pictures, so just wanted to note down my recent oat porridge experiments.
My friends really like Maurizo's oat porridge loaf, and I used it to try out a couple things I've been wondering.
Round 1
Out of laziness, I wondering if soaking the oats overnight in cold water, or boiling water could compare to just making the porridge.
Two desem bakes with home milled Red Fife (my previous attempt used a converted starter).
This differs from my previous attempt in that it uses:
I really find that it is easy to get rusty when you don’t make baguettes regularly. The dough knows when you are anxious and fearful when it comes to preshaping and shaping. You must not feel fear.
This is an increase in hydration from the previous bake of this same recipe that was posted by Martin Philips of KA. I didn’t use IDY either time because my levain is so active I cannot imagine making it go even faster.
Combined the Swiss Farmhouse recipe with ideas from https://www.baked-theblog.com/cinnamon-raisin-sourdough-bread/ and some of my own inspiration, to get to this formula with about 40% whole grain, including mostly wheat and also a little rye and barley (beremeal), with 75% hydration: https://fgbc.dk/1n44
