Ancient alien theorists have long thought that the wee beasties found in SD are really tiny aliens brought here long ago by more complex and intelligent space traveling ancient aliens. Lucy is a firm believer in these theories and has one of her own.
Today's bake was just a simple 1:2:3 sourdough with 11% rye, 11% wholewheat and the rest Hi grade flour. It was proof that my dried "backup" starter was still viable after a sample of it it failed to activate after longhaul international flights. Happy now my backup is viable, I added some freshly dried starter to my 'backup stash" and I could gift a loaf to a friend.
Leslie
Dear blog,
Just checking in today. I just cut into dabrownman's Deli Rye having baked it last night. It was 60% bread flour, 40% rye at 75% hydration. I used 15% levain at same ratios with about 7% bread spices and 2% salt. Total dough weight was 800 g. The flour came straight out of bags of King Arthur's finest. No sprouting, milling, or sifting. His recipe is here:
For those in the San Francisco Bay Area, North bay especially, Celine Underwood of Brickmaiden Breads is putting on three sourdough workshops this fall. I took the beginning workshop last October and loved it, and I'll be attending the advanced one in December this year. The info is at brickmaidenbreads.com, check it out!
Tom
Yesterday was teeth cleaning day at the dentist. I usually bring in a few of my last couple 3 weeks bakes for them to sample for their lunch. This time I put in a Nelson Mandela Rye, the 50% whole multigrain sprouter and the seeded 30% multigrain sprouter all from the freezer.
I fancied making rolls with nice smooth crust and sour, chewy crumb. These (recipe) thankfully didn't crack which was my main worry. Really good to serve as dinner rolls and they do make good toasties, or panini in a sandwich press. Recommended!
But I salvaged my loaves.
Durum flour 60%, AP 15%, Golden Buffalo 25%. AP was the levain overnight. Only other addition was salt and a tad of honey.
Made in loaf pans for a change of pace. Glad I did that b/c of the oven disaster 20 minutes into the bake. Top got a little dark b/c I had to leave them in the oven w the door open at high temp. Taste is great. Fresh and toasted both.
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In the middle of baking these loaves last night, I was rudely interrupted by a skunk who decided that hanging around the pen of our two dogs in the backyard, was a good idea. I had the chinchillas out of their cages for a run and was heating up the oven to bake when I smelled that lovely odour of "Eau de Pepe le Pew". I ran out to grab the dogs, hoping against hope, that our streak of luck of skunks staying out of our yard continued. Well, the luck ran out.
Hi folks!
I have 3 bread books: Hamelman, Forkish and a third... about 3 years ago, when I used to bake bland, dull, straight dough breads and had no idea TFL existed, my sister gave me this book (maybe she got tired of eating my dull bread while having to call it delicious!), which was a rather poorly translated Brazilian edition of a book called "Pains et viennoiseries de l'école Lenôtre".
