Blog posts

I've made a similar bread in the past with cranberries instead of cherries but I also changed the flour up a bit and added some fresh milled rye.

I thought the crumb would be more red, but you definitely could taste the wine and of course cherries make the perfect compliment.  Adding some chocolate would make this a great bread to have with some cheese for dessert.

Sourdough Bread: April 25, 2019

David Snyder

This is basically the same bread I baked on March 22, 2019. The changes are to use whole wheat rather than rye in the starter and to substitute spelt for the rye and some of the all purpose flour in the final dough.

This was my first attempt to make a bread that uses a straightforward single dough, rather than the biga-plus-soaker method in the Peter Rinehart ww book. I was inspired to make this bread after reading so many posts here on TFL about this book, especially txfarmer's posts. I wanted to learn about proper, full gluten development in a 100% ww dough.

This bread was a great learning experience for me. I did finally achieve a true windowpane. And the way that, in turn, affected the dough handling, and the way it held on to the gas bubbles, was totally eye opening. 

You wouldn't believe these full-flavored, cute little rolls fermented for only about two hours! Amazing CLAS thanks to Rus! 

I used my homemade red rye malt for the first time in this bake, and I'm so proud of myself! 

So decided to dive right in and give cristal Bread a try. Not sure if I got it but damn this bread is tasty. Crispy, light and just the right amount of chew. 

Would love to hear everyone’s feedback. Thanks

My wife and I recently finished a vacation with two days in San Francisco.  We decided that visiting bakeries was a good way to navigate the city and see some new neighborhoods (at least new to us).

Oppssss.  Mabel is very shy and doesn't want her pictures posted.  She is a cutie for sure though!

Experimenting with sprouted rye...

30% Sprouted Rye Sourdough

Dough flour (all freshly milled):

105g      35%       Whole spelt flour

105g      35%       Whole Red Fife wheat flour

A bit of background about me, I quite new to bread baking having only really starting this year and having some success following the methods of Peter Reinhart in Artisan Breads Everyday for commercial yeasted breads.  I decided that I would like to try sourdough and if I was going to do that I would also try my hand at making a sourdough starter.

My first attempt didn’t seem to work out, I followed Peter Reinhart’s instructions from Artisan Breads Everyday, but after several days and little apparent activity I gave up and started again.