This was created by accident. Meant to bake a 100% whole wheat loaf but must be dozing off when I added the remaining 30% flour to the sponge:
https://www.flickr.com/photos/33569048@N05/albums/72157616485135015/
My favorite Japanese style white sandwich bread - by water roux starter and sponge
combined:
http://www.flickr.com/photos/49353374@N06/sets/72157623866998940/show/
My first cherry pie for a colleague's birthday:
http://www.flickr.com/photos/33569048@N05/3333069287/sizes/o/in/set-72157616398612359/
Forgot to take a picture before cutting it.
just cant seem to get the appearance id like. i think i am cutting too deep and not making a clean slice. accidently baked too long as well and i think i overproofed.
Ongoing Kamut experiment... a short one.
Monday Morning:
While it would be self-deception in the first degree to think that I have a lock on wheaten breads, I've been wanting to expand my repertoire to include breads with a high percentage of rye flour. I enjoy the flavor and have been very impressed by the breads produced by other TFL posters. So, I thought I'd try my hand with the Soulful German Farmhouse Rye from Daniel Leader's Local Breads. This bread has been profiled in other posts on TFL, so feel free to search out those entries, too.
After reading in Reinhart's WGB pages 205-209, I made up my mind to give it a try. I discovered my very nearby microbrewery gives away their spent grain so I dropped by to gather up a few plastic containers of rather warm steaming fresh spent barley grain. Using white bread flour, a little rye, salt, instant yeast, water, and caraway seeds, I made a free standing loaf. I'm not good at free standing loaves despite some years of baking -------not that I was baking in great amounts-----but ever so rarely in free standing loaves.
this weekend I researched the strenght and taste of my wild yeast. I made one starter with wild yeast (pure), one with an extra half a teaspone of commercial yeast, and the third with some sourdough powder I once bought. Also, in the oven I covered half of the breads with a alu-foil pain for the first 15 minutes.
