Blog posts

At long last, I got around to baking David’s favorite staple bread:  His San Joaquin.

The bread was fabulous! I loved it, and I will be baking it again in the future, no doubt.  

Thanks a lot David for sharing your lovely formula :)

- Khalid

Back again with a loaf I can't resist writing about because of the aromas the ingredients filled my house with while it was being prepared.

The corn meal used in this loaf was cooked in the morning along with part of the water, all of the molasses and all of the coconut oil.  It was left to sit out and cool all day.  The fragrance from the pot was intoxicating.

The results were a loaf with a beautiful dark golden crust and a very soft crumb.  

I've begun fiddling with Scottish Oat Cakes.  They are a bit of a departure from my usual yeasted bread baking.  What makes it tricky is that I really don't know what my target is; I suppose I may have to wait for our trip to Scotland and Ireland this summer to see whether I'm on the right track.

Hi all,

I have not autolysed for more than 2 hrs., & would like to try the "enzymatic 12hr autolyse". I have been told that this will not work with my regular starter.

Has anyone tried a 12hr autolyse with regular starter?

I will experiment, but would like to know.

ml

A very easy to make whole wheat bread:

This is a method I came up with, that marries two good techniques: Delayed fermentation, and the no knead technique.

today's baked..Beetroot and purple carrot sourdough kamut flour with seeds n raisins/walnuts

:) thank you for all the great tips and advices. and this is the results..

evon