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Hey everyone,
It's been very HOT lately! I'm so glad August is almost over and the weather is getting slightly cooler. On our way home from Niagara, we stopped by a branch of Panchvati for some Indian snacks and sweets. I left with a bag of Sharbati atta and murukku. I like how smooth this version of atta is compared to others. And at about 25°C, this flour made my starter double in 2.5 hours! I converted my AP/spelt starter to atta for by feeding it 1:5:5, 3 times. I'm convinced this flour would create new starters way faster (I made mine with spelt long time ago).

While in NY last month, I noticed this irresistible Sourdough Bread Making Kit in the window of a "health foods" store.  I resisted. 

We visited with my brother and sister-in-law last week in New Mexico.  Sandra wanted to bake a few different breads than those she had made before and wanted to try her hand, and taste buds, on these two.  I brought out much of the goods and formulas for her, and off she went...

Hamelman SD Seed Bread.

Tried to make a French-style rye bread following this recipe from Stanley Ginsberg: http://theryebaker.com/sourdough-tourte-de-seigle/ The recipe is very simple, but also very different from what I am used to (i.e. very short fermentation times, very high hydration for hearth bread, basically no shaping).

AS a follow up to the Horse shoe rolls project for a small bakehouse museum

Today i did something i haven't done for 50 years i made some Horse Shoe rolls. Recently i was asked if i might be able to assist the Melville Historical Society with making some loaves to be used as props in their display at Millers Bakehouse. i am hoping to do some loaves later in the week with my friend Nick Agostino from Il Panino Bakery at his Maddington bakery, the ones that are from the era before sliced bread Uprights, Devons, Cobs and Viennas.

Kosakenbrot (Kosake = Cossak)

Made according to the excellent German baker Lutz 

https://www.ploetzblog.de/2021/07/24/kosakenbrot/

slightly more than 50% Rye which you can definitely taste.

I wanted something simple and uncomplicated. Can’t get more simple than flour, water and salt. And sourdough of course!

Recipe 

Makes 3 loaves

Dough

670 g strong bakers unbleached flour

405 g freshly milled wholegrain Red Fife flour 

750 g water (700 + 50 g)

23 g pink Himalayan salt

250 g levain (procedure in recipe)

Extra wholegrain and unbleached flour of your choice for feeding the levain

The night before:

This is the index for the bakes that I have posted in my blog.  I will keep it updated as I add new recipes or bakes.  The newest bakes will be at the top of the list.

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To celebrate my 365 d fermented homemade red miso I decided to try something I’ve never done before.  For ages I’ve seen recipes that use some miso in desserts so I decided to make this crumble cake that uses miso in the crumble topping.  Instead of the white miso is substituted my red miso and because it is much stronger than white I used only 2 tbsp of it in the crumble topping.  

If you’re curious about how to make miso from scratch this is the link to my post from a year ago.

I’ve been thinking about ice cream a lot lately since it has been so hot here in Toronto, really sticky humid.  Going back to my childhood where we never had a single flavour ice cream in the house, it was always Neapolitan because no one could agree on a flavor.  I was finally able to find freeze dried strawberries which is what I thought might work for the strawberry flavor and colour without adding too much liquid to the dough.  For chocolate I used alkalinized dark cocoa powder.