Note: I had posted this on TFL's forum (Photos & Photography). However, I'm posting it again as a blog entry in case there are those of you who might be interested but missed my post.
This is my third take on Peter Reinhart’s Multigrain Struan from his excellent book” “Whole grain breads”. My first two bakes were on stone, but this one is in a Pan. I have made few changes:
1 – Doubled the recipe to fit two Pans: 1kg, and 700 gr. (The loaf shown is the 1 Kg)
2 – Used only white sourdough starter for the Biga.
2 – Added 113g White Bread flour to the final dough, not whole Wheat flour.
Day 3 - The last day of the Conference - as I arrived, was happy to be greeted by dew-kissed apples in the orchard, 
and another beautiful, sunny breakfast :^) 
I have baked and baked. Through a long winter I baked. Early mornings in my cold dark kitchen I baked. Every weekend I baked. For my friends I baked. For my family I baked … it was the same bread that I baked.
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1971, when I was a student, I traveled with my best friend, Andrea, through England, Cornwall and Wales. We didn't have a fixed itinerary, we just followed our nose to places we had read or heard about.
We didn't stay in hotels (only once, and that was as dusty as it was expensive), we preferred B&Bs, always looking for interesting old buildings. We slept in grand manor houses, rustic inns, cozy farm houses, and even a water mill from the sixteenth century.
Another gorgeous day for the Skagit Valley, and a sunlit breakfast waiting for us as we arrived for Day 2 :^)
…and, if you wished, you could have pie for breakfast! 
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I've been absent from TFL for about a month. I had a rotator cuff injury that kept me out of the kitchen. Then a couple busy weekends. So I've only baked once or twice in the last 5 weeks, and didn't take any photos.
This weekend, we were home and I had time to bake. I decided to try Hamelman's Vermont Sourdough with Whole Wheat for the first time. A very nice bread. As you can see, I baked boldly. Thick crust and tender crumb. Very wheaty flavor. It would be a good base for a seed bread.
I am lazy sometimes. Well, most of the time in the last few weeks. Family still has to eat, though, and after fajitas were a hit last night, I threw the rest on a basic 75% hydration pizza dough thusly:
Yay for chicken, bell peppers, onions, and cheddar pizza. :D
This mixed-starter sourdough has become my favorite style of light-ish sourdough. It has proven itself capable of standing up to my "creativity", and that alone counts for a lot. The rye flour takes some of the chewiness out of the crumb and prefermenting it lends the flavor of the bread a distinct tang. If sour isn't your thing then this probably isn't the bread for you. But, it really works for me. 1/3 whole grain gives it some substance and 70% hydration keeps it easy to work with. I started the dough in the mixer, just until it came together, th
