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And I baked a blue or bluish sourdough bread.. with butterfly pea flower and blue berry. 
I have a potted butterfly pea flower plant on my balcony that I harvest daily. Some days there were 10 and others maybe 4 or 5. I cold dry it in the fridge by wrapping with a paper kitchen towel. So once a month I get to make a blue bread! 

it’s a basic sourdough dough bread at 75% hydration. A combination of flour and seeds. Overnight proofing in the fridge. Baked in a Dutch oven.

hope you like blue bread as much as I

😜 happy baking 

evon

My oldest son and his wife moved to Denver and have not found a good bread bakery. 
I will visit next week and got the assignment to find one. 
Any direction would be appreciated. 
They live in Littleton.

Thanks

Thomas

There have been quite a few posts lately regarding various rye breads, after finally getting my hands on a barley malt syrup, I decided I would try to bake one myself.  I had borrowed Southern Ground by Jennifer Lapidus and decided to try baking her Danish Rye bread since I had almost all the ingredients.  Being from the south of the US she includes sorghum syrup which I understand is common there, so I subbed the barley malt in for it.

Decided that a combo of Parmesan and Rosemary is what was needed for this weekend’s loaves. Of course, this has porridge in it. I added olive oil to it and skipped my usual yogurt in the dough. 

Recipe 

Makes 3 loaves

Porridge 

100 g large rolled oats

200 g water

30 g Virgin olive oil

Add-ins

200 g Parmigiano Reggiano, grated coarsly 

3 g rosemary, chopped finely 

Dough

800 g strong bakers unbleached flour

I chanced upon this recipe for wholemeal rolls on Abel Sierra's wordpress blog. I liked the look of them and thought I would give them a try.

Sadly, Abel's blog no longer exists, but it can still be accessed via The Wayback Machine.

Here is a screenshot with my English translation of the ingredient list:

I decided to do a classic English 4hr sponge:

440g BF 13%

389g H2O

3.1g diastatic malt flour

2.65g IDY

DT 26C

This is one of my favorite breads. I used freshly ground Durum flour and bumped up the % along with a slightly higher % of fresh whole wheat.

I cooked the grits and added some butter and grated cheddar cheese just because that’s the way grits should be eaten!

I was very happy with how this one came out. I love the softness the ricotta cheese adds to the crumb and the flavor the grits impart. It’s an excellent bread to grill with some good olive oil and throw on a fresh garden tomato with some mozzarella and your good to go :).

I received a wonderful surprise this week when I opened an unexpected package sent to me by Anita’s Organic Mill.  They were kind enough to send me the flours, cereal and swag in this photo.

The Tartine book has an interesting variation on the semolina bread called "Golden Raisin, Fennel Seed, and Orange Zest." I've got a friend who makes this bread, but substitutes the raisins for cranberries and calls this her "Christmas bread."

I used a 100g bag of cranberries which were presoaked in boiling water (120g after drainage).

I'm definitely starting to get into a regular baking routine. Is this even normal behavior? 🤣

It was time to try replacing all the water in the main dough with beer. I looked for a locally made lighter tasting golden beer. And of course, this is another porridge bread. The porridge is made with water, butter and honey. I blame Ian for getting me hooked on porridge breads!