That's a lofty title for a pretty basic post like this. The title actually refers to the name a book. But I'm getting a bit ahead of myself here.
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
Ya Mon, Jamaica Mon!
Meat hand pies were brought to Jamaica by the English. Pasties. The word evolved into "patty." The hand pie evolved into a decidedly unique Jamaica food.
Keeping with the tropical vibe, I submit an old-time banana Chiffon pie.
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.
