That’s how I rolled yesterday. Outside then run in and do some turns. Me and the bread survived.
600g flour ( Kamut 300g from Tom and 300g Stardust milled)
300g water
13 g salt
150 g Trinity ( EVOO, homemade yogurt, Date Nectar)
360g levain ( 100% hydration Arrowhead BF)
375° 25 min lid on/ 20 min lid off
Made everything from scratch—the turntable, the box, the ingredients… even the frosting and piping were my own.
This is only my second cake (the first was mango!), and while there’s still so much to learn, I’m thrilled to be baking again. Something new, something fun, something pretty.
Best part? I get to pack in as much fruit as I want. Honestly, that beats any fancy design on the outside.
I made these a few weeks ago while I was waiting for my Mom to pass. I have spent the past month or so driving back and forth to the hospital and then her home, spending as much time with her as possible. She finally lost her battle with pancreatic cancer after battling it for over a year.
Fresh-milled spelt, along with one of my favorites, fresh-milled Star Dust Whole Wheat, created an amazing flavored loaf.
I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer.
The crust came out boldly baked and tasted nice and malty. The fermentation was excellent and created a nice open crumb, especially for a 73.5% fresh-milled flour bake.
I love using fresh-milled durum and combining it with some fresh-milled Marquis whole wheat, which makes for a tasty bake.
I added some black sesame seeds to the top, which added a wonderful nutty flavor.
The bake ended up perfectly with a moderately open crumb and made for excellent grilled bread with some olive oil, topped off with some fresh cheese.
Continuing with the twin themes of Cream Of Wheat and Pullman loaves, here is a yeasted Pullman loaf made with a yudane that used Cream Of Wheat for the flour. I included the COW in the total flour weight for baker's percentage calculations.
Recipe
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- 450g - flour
- 90g - (20%) - Cream of Wheat (Yudane)
- 360g - AP
He’s been making biscotti for years . We were acquainted with a relative of the famous Brocatos Bakery. He learned their secret for extra crispy biscotti. 
He’s the best . After 54 years I can still say that . He and his wok work magic . We got the wok when his brother in law said “ why would I want that???” when he saw his wedding present in 1973! We got a 100,000 BTU burner to make sure he could get “ wok hey”. Perfect!
A few of us seem to have been intrigued by DMSnyder's seeded sourdough. Occidental just tried it, and I've baked something similar to it a few times now.
These are such a treat and so easy to make.
