You wouldn't believe these full-flavored, cute little rolls fermented for only about two hours! Amazing CLAS thanks to Rus!
I used my homemade red rye malt for the first time in this bake, and I'm so proud of myself!
So decided to dive right in and give cristal Bread a try. Not sure if I got it but damn this bread is tasty. Crispy, light and just the right amount of chew.
Would love to hear everyone’s feedback. Thanks
My wife and I recently finished a vacation with two days in San Francisco. We decided that visiting bakeries was a good way to navigate the city and see some new neighborhoods (at least new to us).
Oppssss. Mabel is very shy and doesn't want her pictures posted. She is a cutie for sure though!
Experimenting with sprouted rye...
30% Sprouted Rye Sourdough
Dough flour (all freshly milled):
105g 35% Whole spelt flour
105g 35% Whole Red Fife wheat flour
A bit of background about me, I quite new to bread baking having only really starting this year and having some success following the methods of Peter Reinhart in Artisan Breads Everyday for commercial yeasted breads. I decided that I would like to try sourdough and if I was going to do that I would also try my hand at making a sourdough starter.
My first attempt didn’t seem to work out, I followed Peter Reinhart’s instructions from Artisan Breads Everyday, but after several days and little apparent activity I gave up and started again.
Hi Friends!
Overnight Country Brown — Happy Easter
Tom
This is basically a Pain de Campagne but with a bit more whole grain. I figured that a fairly plain loaf, meaning no add-ins aside from the flax, would go well with an Easter Dinner meal.
Recipe:
Makes 3 loaves
150 g high extraction spelt flour (200 g Spelt berries)
150 g high extraction rye flour (200 g rye berries)
150 g high extraction Kamut flour (200 g Kamut berries)
820 g unbleached flour
50 g freshly ground flax (50 g flax seeds)
950 g filtered water
24 g Himalayan pink salt
On today's installment of cooking with Pop-Pop, we will take you through the steps for reviving Slo-Mo from his golden, albeit chilly refrigerated slumber, and prepare for a bake. For this exercise, we will need the following. 60 g of sleeping wild yeast @ 100% Hydration 1- 4 cup Pyrex glass storage container with a lid 1- 1/2 Pint Ball canning jar with a lid 1- slender mixing spoon 1- digital scale Bread flour UN-chlorinated Water.
