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I must admit that there is something special about making “true“ porridge breads. The loaves sure seem to stay fresh longer and the crumb is incredibly soft. After making loaves using this method for a second week, I found that it isn’t too onerous if I do all the the porridge for my 12 loaves all at once. Then I divide the porridge by four to add it to the four batches I make (each batch makes 3 loaves). I am very pleased on how this turned out!

I forgot to toast the Kamut flakes but this is definitely an option if one wishes. 

I really get inspired by this video:

https://vimeo.com/233943014

Yesterday's bread was 50-50 fresh milled hard white wheat and all purpose flour with 80% hydration and leavened with a rye starter. After mixing and resting, half the dough was combined with grated cheese and herbs, while half was combined with dried cherries and pecans. 

Time to bake the bread: Experamental formula development.
Three whole grain Bread. Using very little packaged yeast.
Farmer ground half bread flour - 250 grams ( high-extraction flour ( T85))
Spelt flour - 100 grams
Rye flour - 100 grams...
Whole wheat four (White) - 100 grams
Hydration - 52.7 %
yeast total 3/4 teaspoon
Salt - 12 grams
Water 290 grams
1. 24 hour + at room temp. Sour Biga
2. Water roux
3. long bulk ferment.

We have been from TFL for months and months.  My daughter said I had to lose weight for her wedding and my doctor, the evil one, said I had to quit the carbs and start exercising again because my A1C was 7.1 and the sugar was out of control.  So…. no bread allowed.

  This is one of my favorite breads I've made to date.  I love porridge breads and the combination of pecans, cherries and cranberries really just made this one hard to resist.  I brought one loaf into work and wished I had saved it for myself :).

Some of my customers asked if I was making buns for Thanksgiving dinner, so I said I'd give it a go. Sweet Potato buns seem to be just the thing. I did a sweep of this site and the internet in general to look at recipes; none quite filled the bill (the recipe needs to be easily scalable to several dozen buns and the ingredients can't be too expensive or difficult to handle, or time-consuming to prepare). So I tested and tweaked, and came up with the following.

This is not a bagel, hahaa! It’s a 69% Swiss rye, shaped in a circular ring so that it can be hung from the ceiling during the long winter months from the Alpine region in Switzerland.

While I grew up eating white bread, making complex, robust and nutritious breads, have been my ultimate goal. My experience in making rye bread is limited. Therefore, I’ve turned to Stanley Ginsberg’s The Rye Baker for guidance and inspiration. He did not disappoint.

I can't believe I haven't tried this before - Tartine is indeed the tastiest simple country sourdough. 'Simple' not at all in a patronising way, after all sourdough can ALWAYS go wrong for no reason, at least in my experience. Simple in the way of the three basic ingredients: flour water and salt, without seeds or whole grains or malted flakes.

No pie dough savory pie! Blasphemy, I say! 

https://goodcookingfortheheartandsoul.blogspot.com/2017/09/nannys-cauliflower-pie.html