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Busy Night

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The Roadside P… on 25 Apr 2019 at 03:35
Busy night/morning.First, I am drying some of my sour culture for future generations to enjoy. Not quite dry yet coming along nicely. Next we have overnight batter, sourdough, 100% whole grain waffles. (Whole wheat, spelt and rye) with no added sugar. You can not buy these for any price! Light as air and the whole grains give a natural sweetness! Still to come sourdough English muffin dough is fermenting as we speak! Last but not least, the main attraction,Whole grain Oat porridge bread.

Laurel's Kitchen Basic Whole Wheat Bread

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seasidejess on 24 Apr 2019 at 16:24

This was my first attempt to make a bread that uses a straightforward single dough, rather than the biga-plus-soaker method in the Peter Rinehart ww book. I was inspired to make this bread after reading so many posts here on TFL about this book, especially txfarmer's posts. I wanted to learn about proper, full gluten development in a 100% ww dough.

This bread was a great learning experience for me. I did finally achieve a true windowpane. And the way that, in turn, affected the dough handling, and the way it held on to the gas bubbles, was totally eye opening. 

Cristal Bread

Profile picture for user BakerD
BakerD on 23 Apr 2019 at 04:35

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

Visit to San Francisco

Profile picture for user WatertownNewbie
WatertownNewbie on 22 Apr 2019 at 18:33

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).

30% Sprouted Rye Sourdough

Toast
Elsie_iu on 22 Apr 2019 at 08:49

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

Sourdough Seed Culture

Profile picture for user Benito
Benito on 22 Apr 2019 at 08:44

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.

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