Blog posts

I finally made the English muffins, thanks browndog, etc. I made one batch with milk and one batch with buttermilk. I did add 1 TBL. olive oil and used 1/2 cup starter. Neither had open holes but still tasted very good with the buttermilk batch having a little more flavor. The picture shows the crumb (both batches looked the same inside and out). My picture is not very good and I sent my daughter home with all the nicest looking muffins. These were, as everyone who made them said, very easy indeed and very good. No more store ones for us.

last night i made use of some of a pumpernickel soaker/starter i had going last thursday that was intended for a large batch of what i call my light rye levain, among friends i call it a sourdough but it's not usually very sour, so it really is happier under the umbrella of levain....as i was saying, the intent was to turn the starter into about 20lbs of dough that would become six loaves of bread to be used for bartering with vendors at my local farmer's market, but that didn't happen and i was left with a lot of this pumpernickel stuff.

==== "Remember always that a wise man walks with his head bowed; humble like the dust." -Master Kan==

Labor Day Bread Medley

I got a bit out of control during the Thursday evening through Monday period of the Labor Day weekend here in the States.

Front row:

Today we're having a party and I figured (yesterday), I'd make some ciabatta. I never made it before and decided to make Reinhart's (BBA) recipe based on biga. I did scale it up a little to make slightly more. In the process of doing the calculations, I think I discovered some errors in the percentages and corrected them. I made the bread using the corrected recipe (I'll post on that seperately).

Received the book finally 2 days ago. I had pre-ordered from Amazon and they kept claiming it wouldn't ship to me until October. I complained with customer service as others were receiving it, and when I placed a new order, it said it would ship immediately (I cancelled that one of course). That caused them to send it right away.

Reinhart's 100% Whole Wheat Sandwich Bread 

I made this rye-fennel crackerbread from the new Leader book, Local Breads. Easy and good! The recipe is here.

Susanfnp

http://www.wildyeastblog.com

So for the first time this week, I got together some people would had expressed interest in starting up a bread baking club and we crowded into my tiny kitchen and baked a dozen baguettes! I had originally intended to have a side by side comparison of baguettes with/without poolish, but just getting introduced to the bread making process was plenty for round one. We used Leader's parisian daily bread recipe for half ver batim, and substituted about 250g of poolish in for the other half of the breads.