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Formula:

KAF-Lancelot 100%

Water 77%

Levain (100% hydration) 25%

Salt 2%

Polenta 60%

I have baked a bread once every two days, so I’ve got solo many things to tell you, but the day is just not long enough.

Need to spend it with our wonderful 7 months old daughter, as well as baking bread, cooking some food and working on some exciting things that involve yarn and crochet, but more on that at the right time.

This is yet another bread, and one still to go,  that resulted from the panettone bake where huge excesses of levain waste was required to build the Italian starter.  In this case we had some YW and SD levain hanging around in the fridge.  But the first thing we did was boil the scald for 5 minutes stirring all the time before covering and allowing it to cool on the counter.

my colorful sourdough breads...  using charcoal powder, goji berry, blueberry, japanese pumpkin.

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There's lots of discussion and great information about starters on TFL. Everyone does things a little differently, and what works for you is best. Here's what works for me.

I typically make two sourdough loaves a week. Sometimes more, and sometimes I miss a week, sometimes two. Sometimes I make more than two loaves.

Made a batch of hoagies this morning. I have baked these many times. Recipe is from http://www.pizzamaniac.com/archives/2005/08/10/grinder-hoagie-roll-recipe/

I mix, rest 20 min, add salt and OO, knead in Bosch compact 10 min, mostly on 2. Rise about 90 min (room temp 66 F)

It's is hard to believe that a year has passes so fast.  It has been a great baking and blogging experience thanks to all Fresh Lofians that make this community a unique, fun and fine forum for learning about way more than just bread.  Thanks from me and my apprentice to all of you.  I have learned much from so many here and so has my apprentice - even though she is cute as all get out she is still dumb as a stump and nearly worthless in the kitchen except for her ability to taste and smell better than anyone who has a shorter nose.

This crust was super for the Super Bowl.  Our best and most simple one to date – here is the recipe.

Biga

1/8 - tsp of active dry yeast

1/2 - tsp of sugar

120 g- AP flour

100 g- water

Mix yeast with sugar and water and let it sit for 5 minutes.  Then mix in the flour and let the biga sit on the counter overnight – 10 hours

Dough

300 g- flour

185 g- water

7 g– salt