Blog posts

Recently I posted on a bake of Syd's Asian style pain de mie, and Janet commented that she was going to make it with her white whole wheat home milled flour.   I decided to try something similar.    Instead of white whole wheat, I used my golden flour which is home milled hard red whole wheat with some of the bran and some coarse flour sifted out.    I believe the closest official name to this would be high extraction flour, probably around 90%.

Hi folks 

i recently wanted to test the amount of yellow colour that i could obtain from a natural source for a future bake , We are going to host a Cancer Council fundraiser  Australia's biggest  cuppa and the Cancer Councils colour is yellow!

i decided to try using Tumeric  so i mixed my usual sour dough  3-2-1 flour- water - culture with 2% salt and 1% tumeric the results are seen below the idea was to also see if the tumeric was detectable as on the day i am making cinnamon scrolls and some fruitless sweetbuns.

baked this a while ago.. came out beautiful. (will be back to furnished the formula and the rest .. ) 

have to clean up and cook dinner now 

cheers

evon

am back.. this is what i did

Flour

sprouted 300g organic black rice (total 4 days)

200g drained and cold dry in the fridge.. then blend till fine.

(100g left for add in)

150g organic coconut flour ( just love how this flour gives a good crunch after toast, fragrant as well) 

150g bob's red mill organic wholewheat flour

250g strong bread flour 14% protein

Late last year, I posted about the availability of Green River Organic Whole Wheat flour at a KC, MO Costco. I thought organic, stoneground, and $8 for a 10 pound bag might be of interest to others who live in the KC area and have access to a Costco. PMcCool was the first to post that he had purchased a bag and enjoyed both working with the flour and consuming the results of his labors.

Ever since i started baking bread at home, I have been baking with rye flour quite judiciously. Rye flour sold for retail on the shelves of supermarket chains in Dubai, and the UAE in general ,is mostly exclusively Doves farm organic rye flour. The flour is quite expensive given that it is organic: US$ 3.4 per Kg. I continued baking with it for years, with beautiful results and excellent finished products, until today.

I woke up this morning determined to make a batch of chocolate biscuits for my late morning cuppa. 

Read full recipes and intructions on my blog here 

Sourdough Honey Whole Wheat with Multi-grain Soaker 

May 17, 2013

This is my third version of a whole wheat, multi-grain bread based on my San Francisco-style Sourdough formula. I think this one is a keeper.

Compared to the last version:

1. The soaker was hydrated at 100% rather than 125%. Also, it was soaked for less than an hour rather than overnight. This resulted in a very sticky, slack dough but not a goopy one. It behaved like a 75-80% hydration dough, generally.

I had a try on Tartine country bread on Friday night. I saw many videos on youtube about Tartine bread. And I'm curious about the tartine method, high hydration, long time fermentation, with little starter portion. The doughs in those videos are jiggling and the crumb is airy, which attracts me. So I decide to have a try.

Recipe adapted from txfarmer's chinese blog:

levain:

Starter 7.5g (mature)

whole wheat flour 50g(I replace 30g with whole rye flour)

bread flour 50g

water 100g

Temperature: 25C

With our daughter coming home tonight we thought home made pizza was in order since she loves it more than taking final exams at college.  We had built a YW levain for it on Monday and stuck it in the fridge to chill till this morning. To give it a boost we also made a 120 g, 100% hydration poolish this morning.  Both were ready to go to work in 4 hours of warm up and ferment