I could not let stand the poor results of this morning bake. Let's hope the Goddess Fortuna Redux, takes mercy and leads this bake safely home!
P.S.This is what a 25% increase looks like. I'll be back once the buns are safely on the cooling rack. Smile...
The dough has been mixed using my Traditional baguette, bosch specific method. We are now in bulk ferment. I find it very helpful to have my tiny work station ready and organized.
since we know that 1,680 grams of dough equal approximately 1.68 liters, we can calculate a 25% increase to be approximately 2.1 liters. The progress will be checked in 60 min. from the start of bulk. 
This post illustrates starter maintenance and an end-to-end bake of a whole wheat Desem loaf using home milled hard white spring wheat berries (Prairie Gold) using JMonkey's Desem post as a blueprint. It is relevant to some of the starter yeast-vs-LAB ratio discussions on TFL this past week. It is fun to find such useful posts and discussions from the TFL "archives" back in 2009. He summarizes the style succinctly, and helps dispel a lot of mystique around this style of bread:
Recently I was challenged by 2 nice members of this community to bake rye bread. Although Christmas time is a bit crazy for me in terms of preparations, I made a combination of Christmas with rye bread and here is the result that I share to the community bake:
Merry Christmas and Happy upcoming New Year everyone!
Yeast vs LAB lag phase (may be relevant to Desem starter optimization)
Debra Wink writes:
and the temperature in Perth was 40 degrees and i made bread for Christmas day at our daughter's home. I have been wanting to bake a curry bread, the inspiration was from Shiao Ping (http://www.thefreshloaf.com/node/13018/curry-rustic-bread) and a bit like going back to visit Erics posts, was inspired to have a shot.
