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A trip down to that fabulous Italian grocery store, Laurenzo's, a week ago to pick up more durum flour.  20 lbs. in three buckets, because a 50 lb. bag is just way out of my league.  

The owner asked if I was making pasta.  No, bread.  After some shop talk and few snapshots, he said that his dad would love some of the sesame semolina.  Could I bake some for him?  Why, yes.  And I added an olive levain to boot, just for fun.  

Levain

40g starter

40g AP flour

40g bread flour 

80g water

Dough

350g bread flour

122g AP flour 

340g water

9g salt

184g levain

25g honey

Method

Mix levain and set in warm place for 6 hours

Mix flour and water 2 hours before levain is done

Mix everything 

Slap and fold (I gave up half way through so the gluten wasn't well developed) 

Set in oiled bowl and rest 30 min, then stretch and fold 

Repeat 30 min rest then stretch and fold, 3 more times

No Knead Spelt and Rye Bread (77% hydration)

Poolish:

• 50 g Spelt Flour
• 50 g Dark Rye Flour
• 50 g AP flour
• 165 g Water
• 6 g bread yeast

Mix with dough whisk, cover loosely and set aside, room temperature for 2 hours or until active.

Dough mix:

Made with 80% white wheat and 20% Einkorn both fresh ground and chia seeds. It is leavened  with a combo of sourdough and yeast water. One of the best loaves made lately, of course they all are my new favorite at the moment

well for once I am a bit early. I was rebuilding my starter yesterday and thouhgt "there is enough to build a levain for Pal's challenge" so I did.

Spiced English Muffins.

never made these but loved the ones I bought a few years ago. So I used Wild Yeast's recipe and added cinamon and raisins.

Sponge

110 g 100% hydration starter (made at 2 pm)

160 g flour

100 g whole wheat flour

276 g low fat milk

mixed at 8 pm and left on bench overnight.

this morning at 8 am added

75 g flour

3/4 tspn salt

1 tspn baking soda

Well, I am chuffed. I've been working on version of 'beer' bread that has all kinds of good things in it. I've been inspired by several people (Cedar Mountain, danni3ll3, dabrownman among others) and was also spurred to action by a happy little relationship. My regular beer bread is mostly white flour with a poolish starter made from my husband's pilsner-style beer. The place where he gets his beer making supplies (has been for about 30 years) asked if he could bring in some bread to see if they could sell it, and that worked out well.

Hi there

I am new here, but over the last 3 months I have been following you blog posts and must say always very impressed with the well thought out answers :)

So I thought I would jump in with mine.

I have a question about the colour of my baked sourdough loaves.