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I created a new starter using masa hariña in four days.  This loaf is the first bake using it.

I don't know that there's much benefit out of using an all- masa hariña starter but I wanted to see if it would leaven a wheat bread well enough, as I thought it would. It seemed possible that there might be some interesting flavors compared with a wheat starter.

We returned home a couple of weeks ago from a trip to Myrtle Beach and needed some bread.  After a bit of consideration, I opened The Rye Baker and began thumbing through it.  Several breads looked appealing and I eventually selected the Milk Rye.  It’s one that I haven’t made previously.  The bread is about 60:40 rye:wheat (medium rye flour and bread flour).  My deviations were to substitute whole rye flour that I milled in place of the medium rye flour, 2% milk for the whole milk, and ADY for the IDY.

I ran across the recipe for this bread on facebook. It is supposed to be a clone of "Dave's Seeded Killer Bread." I have heard and read about how good various Dave's Killer Breads are. Although I have never personally tried any of them, this recipe looked similar to Hamelman's "Five Grain Levain," which I like a lot, so it seemed worth trying. It is really, really good and might well get into my regular rotation.

We were running short of flaked grains. I have owned the Marcato flaker for a number of years. I have the hand crank version and got it on sale for $89.00  from an online Italian market. 

I had looked up how to prep the groats and found the wonderful Food Prepper site , I’ve linked them previously. You use 2tsp of water per 2 c groats, shake several times over the first 30 min then leave covered for 24 hrs. Very important and makes flaking so easy. IF YOU DON’T over water/ wait long enough. 

This is the first panettone bake since February, and it came out pretty well! 

I only have fed the LM a few times since then, and in this case, only once in the past 10 days. It did progress well however, and so I went ahead with the bake.

Although I'm almost certainly wrong in saying this, for me there seems to be surprisingly few bread (not dessert/kuih) recipes that have glutinous rice flour as an ingredient.

My 10% stone-ground whole wheat sourdough delivers again. I woke up the little gremlins last week when I got home from our Easter break. They’ve returned to their full strength.

Gavin

EDIT: Crumb shot added.

Today's bake: Vegan No-Sugar Banana Bread (Sweetened Only with Bananas) 

Source:  ChatGPT

Notes: 

From: 900g -  7.75x4x4 pan 
To: 1800g - (2) 7.75x4x4 pans

Substitutions: None

Today's bake:  Hearty Seeded Rye -  Saftig Kerniges Roggenbrot (Germany)

Source:  The Rye Baker by Stanley Ginsberg

Notes: 

Error in the book - no flax seeds in baker's percentages section
From - (1) loaf @  TDW:2065gr   Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
'To - (2) loaves @ TDW:3855gr   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
 

Substitutions: Honey for Syrup