Blog posts

Between sips of the left over home brewed stout, the Haloumi cheese cbes and diced onions were folded into the Turmeric douh over  three intervals of stretch and bench rests before being shaped and dropped into foil containers that allows for easy transportation as they were to be baked on our own the next day.

With drinks drained very quickly from the plastc cups, Derek then got busy with a quick rise white bread with black sesame  which was  eventually shaped into  numerous shapes and sprinkled with not only black sesame but white sesame and poppy seeds.

  Ever since I received my new toy I've become obsessed with using freshly milled flour in my bread baking.  Since I was traveling last week for a job interview I didn't have any time to bake until this weekend so I refreshed my mother starter, created a levain using some of the refreshed starter and just to see what would happen, I added some sour cream in place of some of the water to make the levain.

Howdy y'all this is my first post on TFL but I've been following this site for almost a year now and it has helped a lot with my endeavors in yeast as I am very much still a novice. Anywho this is a 70 % hydration sourdough (If my math is correct) incorporating 36% whole wheat and a soaker composed of bran and flax seed meal. the taste is quite nice with the nuttiness of the soaker not overpowered by the sour despite an 18 hour retard. Here's the formula, I welcome any suggestions/advice.

315 g H2O room temp

162 g whole wheat flour

Had to make some muffins today to share with friends.  I usually make them with sourdough, but didn't today.  It's a good recipe; I added the toasted almonds to it because I always love muffins with both fruit and nuts. I got the blood oranges from the farmer's market on Sunday.

Saw this video and thought i must share.. first time i see how a dough can be strech to cover the entire table!!

http://www.mercotte.fr/videos-cuisine-et-cuisiniers/

Happy Baking!

I sliced a loaf from mondays bake in half and discovered a hole big enough to park the 2CV in. I was after large holes but not quite to this degree. I've since cut into another loaf from the batch, it was much tamer.

Last year i had permission to hold a promotional class consisting of colleagues family and friends with the idea that fellow TFL member Ross (ROSS-N-ROLLER) would come along and do an article that we could submit to the local paper  prior to a November date for a class on Sour Dough.

Ross and his partner Janice  came along and we had a great evening together.

Ross's article follows 

Well I finally got around to baking this weekend. My starter was 2 weeks old last Friday and bubbling and growing faster than I can feed it or use it!

I'm interested in making a Poilane style bread, so I thought it might be interesting to make a BBA Basic Sourdough with half of the flour being whole wheat.

I made the dough up using the same procedure I've been using for the other Basic Sourdoughs, except (of course) using much more WW flour. Due to schedule conflicts the dough stayed in the refrigerator for 4 days ... I baked the loaves yesterday evening.

So, I'm really excited (but also a bit nervous) to post the results of my first bake. Not my first bake ever, mind you; just my first bake after deciding to get really serious about baking.