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Tried my first loaf with Flourless Sourdough Starter this weekend.  White flour loaf with 10% whole wheat (KAF), 10% sifted durum (Janie's Mill), and 5% barley flour.  12% cracked wheat was added as a soaker.

FLAS was prepared by putting 40g of Breiss red wheat malt and 10g of kamut berries in 25g of raisin yeast water and 475g of water.  This was kept at 87 deg F for 36 hours and was fed 1/4 tsp of sugar after 24 hours.  pH after 36 hours was 3.45.  It had a sour apple type aroma, but not like a rye starter sour apple.

I've been baking bread for a number of years now and experimenting with whole wheat and various other grains for about 2 years, mostly in a fairly haphazard, now and then manner.  After purchasing Tartine No. 3, I've been inspired to double down on experimentation with different grains, so it seems like a good time to also get a little more methodical about documenting loaves.

 I took the opportunity to use up some of the Italian  Rimcinta Macinata (fine ground wholemeal) and some Defiance bakers flour 50/50% along with the first of the oranges off of my tree using both the juice 10% and the peel 4% yeast @ 0.5% butter 3%  sugar 2% water 50%+ and poppy seed 2% and a handfull of sultannas to make things more interesting. Not a sweet dough and probably go nice on a cheese board with some dips. 

i did have a little play with the tops with a braid and a mini epi, OJ AND POPPY SEED LOAVES 

Growing up I remember eating whole wheat pita (commercially produced) to have veggie sandwich pockets. I figured it was time to give this a try and see if I could get a nice pocket bread myself. Following the instructions in Whole Grain Breads was not difficult and with the use of a stand mixer to do the actual gluten development I found this to be surprisingly easy. 

RECIPE AND CALCULATIONS HERE

Day 1 - Mix the soaker and biga and leave overnight. 

In all honesty this bread wasn't planned until the day before I started my bake. I was planning on something else and then I stumbled across this thread from our very own Benny! 

Red Miso Furikake (Sesame seeds and Nori) sourdough

With the kids out of the house and unable to bring baked goods to the office, I mostly stopped baking croissants. Husband has been wanting to eat some recently, and we never seem to catch the short hours of our favorite local bakery. So I made some yesterday and baked a few this morning (putting most of the batch in the freezer after shaping). 

First days of really warm weather and after working in the garden all day yesterday we thought we really deserved pizza.

Fast recipe, inspired by one on the back of the bag of flour: 

1kg Anna Napoletana 00 flour 

680 g lukewarm tap water

12-15g salt

7 g dry yeast 

Mix everything into a rough dough.  Do 2-3 stretch and folds.  Let the dough double,  then divide into balls ( I did 6)

Inspired by, the pizza bible. However, this bake morphed into something completely different. Thick Brooklyn style. Specifically Armondo's, Canarsie-Brooklyn, Rockaway Parkway. (L train station) Thick Sicilian pizza.

The sfincione Palermitano is born. AKA, It's hip to be square

18X12 half sheet pan. 1,100 grams of dough. Three-day dough: Day one starter refresh/build. On day two, mix the final dough. 28 hr. cold ferment/Two hr. room temperature final proof. I realized I was out of barley malt. I substituted 2% Brown sugar. The rest is as written

Recipe in Russian (run it through the google translation) https://brotgost.blogspot.com/2018/12/blog-post.html?fbclid=IwAR2XYpM14tgTXPgoKt1db3XS9petMTSEBnKbZpbSktLuj4YMkiQ_rIiUXxY&m=1

I baked this bread several times with great success,  but this time I made several mistakes and the crumb surely shows it.

First thought looking at this crumb: weak starter