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I was recently given a bag of kamut flour, grown and ground here on Whidbey Island, and I added it to my regular sourdough recipe with good results. My daughter-in-law brought me a four pound bag of teff flour from Oregon, and I added 1/4c to the same recipe. Oh dear! The dough became "slimy" and even after many stretch and folds it was still slack, so I was surprised to get good oven spring. When I started a loaf today I added some gluten and so far, so good. I should explain that the 1/4c of teff was added to 2 1/4c of Morbread flour. Has anyone worked with teff?

The other half of the puff paste we made the other day was used up on these tasty apple, pear  and cream cheese sleds.  This time I watched them to make sure these didn't over caramelize like the last variety.  I mixed in some apple jam in the cream cheese that is on the bottom and hidden.  Also, we reconstituted dried apricots, raisins and cranberries in some bourbon and also added fresh minced ginger to the chopped apples and pears that were sauted with some brown sugar and mixed spice.   The middle of the sled was docked to keep it from puffing and make

Yeast water multi-grain baggies, toasted with butter, apple ginger jam and homemade sage hot breakfast sausage on top.  Served with a springy yeast water strawberry pancake, maple syrup and over easy egg.  Throw in some nice coffee and breakfast becomes something special on a spring weekday.

Sending this to Yeastspotting.

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 I made this loaf using Josh's process which he outlined in my previous blog post on San Francisco style sourdough.  (You will need to scroll down to about the halfway mark to view the post).

Levain Build

I've been fooling around with the No Knead Method, first following the classic procedure to good result. In the past 2 weeks, I've baked a loaf with my wild yeast starter. Week One, I followed the traditional bake in covered heavy cooker. Today, I ventured out and did the second proof in an oil sprayed glass loaf pan. I like the way it turned out.

2012-04-14 1300hrs-Started a proof with 140g of my wild yeast, 198g hi gluten flour (bin stock), 100g AP (KAF), 58g semolina (Red Mill), 6oz Blue Moon, 4oz Crystal Geyser, 1 tsp sea salt.

I have been wanting to do some whole rye and whole wheat SD baguettes that has at least 20% whole grains.  I wasn't going for holes but for taste.  The starter was a Rye and WW one as well.   I also told teketeke that I would try her baguettes she makes with YW and I am becoming a real YW convert  Since her baggies are YW using white flours, this doesn't qualify for doing hers yet but I didn't want her to think I had forgotten. The SD is nice and sour and YW is not.  Both have the same moist crumbthat is fairly open for so much whole flours.