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If you're a fan of artisan bread and love experimenting with natural fermentation, we’ve got the perfect kit for you. Our Complete Sourdough Starter Kit is designed to give you everything you need to bake perfect sourdough bread, from the very first step to the final bake. With 14 essential pieces, it’s ideal for both beginners and experienced bakers looking to refine their skills.

What’s Included?

I got my hands on my whole kamut recently.  I haven’t had any in quite some time.  I’ve always loved that sunny yellow hue it gives the crumb.  Similar to semolina, I find that sesame seeds really pair well with it.  I haven’t sliced it yet but wanted to post this anyways.  This one is another lean dough with a high pff at 40% which is now my standard for these types of Pullman loaves.  I love the tiny blisters on the crust, even along the sides where the crust was in contact with the pan.  I love how simple and stress free these bakes are.

Ingredients 

AP flour 100% - 540 g

Warm water 88% - 474 g

I.D.Y. .5 % - 2.7 g

Morton Kosher salt - 1.9% - 10 g

Pinch of sugar 

Process 

Preheat oven 475°F

I love moon cakes and these are the first ones that I made in celebration of the Mid Autumn Festival.  I don’t love the salted egg yolk that is traditionally in the middle of each moon cake to represent the moon, so I didn’t include these.  These are filled with homemade azuki bean paste which I make less sweet than commercially available azuki bean paste.  I just ate the cut one and they are truly delicious, just enough sweetness and a bit of texture from the paste as I didn’t blend it down.  The pastry is nice and short and crisp, yummy.

I made an onion, parmesan loaf today. It sounded good, smelt good, and tasted like old socks. I'll try toasting it, but don't hold out much hope. 

This is a surprisingly “healthy” cake as far as cakes go.  There isn’t a lot of flour, there is no dairy fat, the only saturated fat is from the eggs.  The carrot is blended with the olive oil and orange juice so it isn’t much like a traditional carrot cake.  It is obviously very moist and won’t dry out quickly at all with the olive oil in it.  It is actually really delicious and all gone now.

... Hours, that is. Today I made a Pullman loaf start to finish, in an hour and a half. And it's pretty decent, too.

I decided to try my hand at baking a bread in such a short time after I'd watched one too many episodes of The Great British Baking Show, known as the Bakeoff in the UK.  Over and over again the baker contestants had to create various kinds of bread in ridiculously short times, usually 2 hours or less. Up until now, I had always thought that a bread completed in short times would have little flavor and a limp crumb.

After Moe posted about a recent take on simple sourdough I got to looking through Susan's posts experimenting around with her simple sourdough approach. Her seeded doughs sure looked good. I thought I'd tweak my version of the simple formula to add in a few seeds. It turned out pretty tasty with some added nuttiness from the seeds.

In celebration of the opening of the Spring Street Pizza location in Tempe AZ. My humble rendition. 
Making of a clone.
The Iconic spicy Spring square. Spring Street Pizza.
It's not the journey, it's the destination.
First I want to deconstruct the spicy Spring into the individual components.
1. The pepperoni
This I have covered. Hormel cup& char.
2. The Fra Diavolo sauce.

Purple Straw is a soft white wheat that is not normally used for bread. It is called a Colonial Era honeyed wheat and hasn’t been around for over 50 years. I combined the fresh-milled Purple Straw with KAF high-gluten flour, and it worked perfectly. The Purple Straw is not easy to find right now. I bought mine at Barton Springs Mill a while ago. If you can find any, make sure to give it a try.