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I've been looking at this formula for a couple of weeks now. The mix of rye and whole wheat looks so darn inviting! Even the starter is 50/50. Finally, I get the chance to bake it!

This poor loaf was doomed from the start. I was so excited about this formula. To begin with, I had to retard the starter because I needed more than 12 hours (more like 24) between the last build and starting my final dough. So, I did as the book says and added salt, put it in a cool place. (outdoors) Ok, so it was nicely domed and looks good at this point, we're doing fine.

I am totally exhausted after packing and cleaning my house for the last three weeks in anticipation of perspective renters coming to look at it on Saturday....I can see the light end of the tunnel with my fingers crossed. One more day of cleaning and then a quick trimming of my sleeping garden and I can get to the real business at hand, taxes, getting a plane ticket, studying French, once again packing and of course, the weekly bread fix!

A lot of TFLoafers have been doing pizza's.  Hopefully you are like me and never tire of pizza photos : )  It must be the weather.  It rained so hard water ran inside my WFO and now I can't fire it up until it dries out.  I learned my lesson.  Not all storms are the same.  So from now on the oven front gets covered for storms.  It just makes me want pizza even more not being able to fire it up.

Has anyone tried to rec reate this delicious sounding bread. After adding all the ingredients the dough has the consistency of fudge. Stretching and folding does not seem possible.    HELP!      Herb

A few days ago I made Lavash Crackers from Reinhart's Bread Bakers Apprentice.

Inspired by Susan's post on her [url=http://www.thefreshloaf.com/node/15544/today039s-bread] sesame sourdough [/url] I recently made my own attempt. I admit it isn't as pretty as hers but the taste is great and the crumb is also to my liking.

My first time baking a recipe from Hamelman's Bread. I was a little bit intimidated, especially since I've had mediocre results with the few BBA recipes I've tried, and that's widely regarded as the better intro book for the home baker. I'm fairly certain that my lack of success stemmed, not from a problem in the recipes or instructions, but from mistakes that I made due to being totally distracted by all of the gorgeous photographs. And subbing ingredients. I get in more trouble that way...

I can remember reading complacently about TFL members whose stones had cracked - while sympathetic I was sure it wouldn't happen to my well used stone. That was then. This morning I opened the oven planning to remove the stone while I proofed a sourdough and found it in two pieces! I have no idea when it happened, no accidental hitting it, no dropping of heavy objects onto it. The only thing I have done differently was to place it on the bottom rack to bake baguettes from the King Arthur recipe last week.

I guess that's what I'd call a pizza made with 75% hydration baguette dough.  MMMMmmmmmmm!  Tomato sauce covered with seasoned chicken, marinated artichoke hearts, mozzarella and parm.  Next time you make baguettes, do yourself a favor and reserve some dough for dinner.  Tomorrow night will be calzones.

-Mark

http://TheBackHomeBakery.com

Hello,

Thanks everyone who gave me some earlier advice about my seed culture.  But still, nothing much is happening.

I have one that I started with rye flour and pineapple juice.  After a few days it was accidentally warmed up in the oven.  I tried to revive it by adding more flour and water every couple of days.  But it does not do much.  When I take the seran wrap off it bubbles a tiny bit then stops.  I now keep the wrap loosely covering the glass bowl.