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I now get week by week repeated success with Hamelman's Vermont Sourdough which is our regular bread I bake each weekend.  My take-home message to all sourdough newbies is to persist and pay attention to detail.  It's tempting to skip and make do with estimates and a "she'll be right" attitude, but if I want consisency week after week with sourdough, I have to do all the below:

This is the first time to try this bread and first bread I have made from Bread Alone by Daniel Leader & Judith Blahnik.  I wanted a nice loaf to go with a variety of cheeses and this made a nice choice...like it says thinly sliced it makes a nice compliment to cheeses.  It's delicious, I think the grated walnuts in the dough,  plus the fact that I have access to some very fresh nuts in my area made this bread even more tastier.  The crust also has a very pleasing crunch, chew and lot's of flavor.  The crumb was pleasing and 

My favorite Semolina Bread.

The formula and procedures I used are here: Tom Cat's Semolina Filone (from Glezer's Artisan Breads)

I am a little bit late but it became my habit now !! Hahaha

We celebrate sham el nessim the day after coptic easter. I would like you to read about it more in my blog here

http://chahirakitchen.blogspot.com/

This time I made some new shapes in sweet bread

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Posted on www.evilshenanigans.com on 4/17/2009

For months I have been trying to decide on buying a good quality grain mill and grinding my own fresh grains. I really don't want to buy what I can purchase easily locally, but we live in a rural area and it's a drive to a decent store that carries Organic. Jmonkey, Bill Wraith, Proth5 and many others have raved about how much better their fresh ground organic flours are. Today I baked up my first batch of Organic  Fresh Ground 100% WW bread. I used Peter Reinhart's Whole Grain Breads Master recipe.

I created these breads and bread recipes to cope with my own multiple food allergies and sensitivities. After mastering and enjoying old fashioned sourdough rye bread I learned I was gluten intolerant and could no longer eat rye. I learned I was also allergic to eggs and dairy products.

Wanting to continue eating bread, I looked at the ingredients in retail gluten free breads and found there was at least one ingredient I needed to avoid in each one. If I was going to be able to eat bread I needed to be able to control the ingredients.

It's been so long since I baked in a loaf pan.  This is just a simple recipe out of my Zo breadmachine book that I hand mixed useing 5 grain cereal mix and added some  K.A. organic white wheat and Bread Flour, reduced the yeast and added a little sourdough.  This is what I got...nice and tender sandwich loaf with a bit of fiber and a nice flavor.