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I found the basic recipe for this bread in Dan Lepard's "The Art of Handmade Bread".....and took a few liberties.

My white flour starter was 16 oz and I added a 1/4 cup of buttermilk, 2 tablespoons of honey and 2/3 cup of shelled pumpkin seeds.   The result was two large loaves of tasty, chewy rustic bread.    Lots of flavors with the rye and barley flour plus the pumpkin seeds inside and outside seem to be a nice addition.

The following worked up to be ~4.5 lbs of dough:

16 oz active white flour starter

1.75 cups water with 1/4 cup buttermilk

I had made this bread some time back but thought of sharing with you guys today. It's one of the first shaped breads that I tried. I forgot to take a shot of the crumb, will remember next time I bake it.  Recipe and method is from Peter Reinhart's The Bread Baker's Apprentice

Sorry Folks I have been super busy and I let my starter die by mistake. I am still trying to get caught up on all the posts, sorry if I didn't comment.

Anyway, I have a new starter now and this was the first bake from it, one a classic Sourdough, one brushed with Arugala-Basil Pesto, and a Boule.

The Culinary Center of Kansas City was rocking in the rye this past Friday, when I had the privilege of teaching another full-day class on rye breads.  It was a lot of fun to work with a group of students who were eager to learn and had lots of great questions about everything from flour to techniques.  We made three different breads: the Rustic Pumpernickel from ITJB, Eric’s Fave Rye, and a Vort Limpa that I customized from various on-line sources. 

However, before the class, there was preparation.  And before preparation, there was shopping.

Errötende Jungfrau - Blushing Maiden

During these hot and humid days - very unusual for Maine - I didn't bake much, only the breads I sell to A&B Naturals, our local organic market. But, instead of talking about breads, I'd like to share some fruity, tangy summer desserts I made.

You'll find the recipes on my blog "Brot & Bread".

My family has two favorite summer desserts, both very light and refreshing.

I created a new starter last week from just cornmeal and water (150% hydration) as a bit of an experiment. It has a really nice sour smell to it and I've been so excited to bake with it. This is my first loaf using the new starter. It was really tasty, slightly sour. My husband really loved it!

At the end of last week, I have been too tired and lazy to prepare any sourdough preferment, although I had an active starter ready. Next morning, I had no bread in the freezer, and the only bread I could make was that from straight dough. I browsed through my bread books, and found none other than Laurel’s book that offers plenty recipes for wholegrain breads, mostly straight doughs; hence the appeal :)

In our quest for the ever better pizza dough, this time we went with cherry yeast water and a pinch of ADYfor the levain using durum semolina and AP for the flour.  It was built over two 4 hour stages and then mixed with the dough flour, that had been autolysed for 1 hour water, salt and water. 

Before going gluten free, I used to love making Jason's Coccodrillo Ciabatta. So quick, easy and delicious! I wanted to try to create something similar with my gf flours and this is what I came up with. If you enjoy the taste of sorghum, you'll definitely appreciate this one. :)

It is blueberry season in the Fraser Valley of Vancouver and we get these blue beauties by the flat at least a few times a month.  In August we get the large variety that are about almost an inch and a half in diameter.

I made some spelt pancakes which have now completely replaced the original all purpose flour pancakes in my home.  The all purpose ones always made me feel grossly full and unhealthy. 

Blueberry compote made with some lemon zest, lemon juice, pinch of Mexican cinnamon, blueberries and brown sugar.