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Here is a bread from Goa (a small state in western India) that most people may not know about. Goa has a unique bread-baking tradition because it was a Portuguese colony for about 500 years.

Poi are small pocket breads. They were traditionally made with whole grains but some recipes today use white flour, although they are still dusted with wheat bran.

I’ve been sharing many of my bread bakes with our friends who live in our building here in Fort Lauderdale this winter.  So when having them over there is pressure to come up with good bread to go with the meal.  I’ve already posted the dessert that followed the Artichoke Chicken dish I prepared for dinner.  So the bread needed to go well with the flavours of the dish.  The chicken dish has rosemary in it so I decided to try doing an herbed garlic sourdough rolls recipe with rosemary and thyme as the herbs.

We are still enjoying the Florida warmth down here in Fort Lauderdale.  Since we arrived there has been rain only one day and there might have been one cloudy day at most.  It has been sunny days after sunny days, I’m not complaining.

Today's bake: Cranberry and Poppy Semolina Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note:Increased TDW from 1.411kg to 2.0kg

One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Changes/Recommendations - None

30 hour Borodinsky Bread by rus brot

recipe-Foodgeek  https://fgbc.dk/3126

rusbrot video  https://www.youtube.com/watch?v=niIcAuRRxWo

Day 1: Prepare clas (24h)

Print personalized recipe from Foodgeek: 

      I've been interested in making nice airy-ish, free-form loaves with all or substantially whole wheat flour for a few years, but I kind of put that on the back burner for a while.  I've gotten a lot better sense of gauging fermentation as well as experimenting with cooked or soaked grain or porridge add-ins the past two years.  I think it's time now to return to whole wheat loaves.  I think my baking goal for this year will be to 1. Learn to make an airy, well-shaped 100% whole wheat loaf 2.

I can't believe I forgot the lid today 😭😭😭 the bread is cooling now and i won't slice it until tomorrow morning.  I'm so nervous 

   Fresh milled durum and potatoes make a great combination.  I added some high extraction fresh milled whole wheat and a little KAF bread flour as well.

I was very happy with how this one turned out.  The crumb was moderately open and you can really taste the nutty flavor of the durum and clean flavor from the whole wheat.  The potatoes add a nice softness to the crumb.  

This a perfect bread to mop up some homemade sauce and it makes some great grilled bread.

Today's bake: Smoky Chili Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note(s):Increased TD from 1.46kg to 2.0kg

This bread is made from a 3 types of flour as can be seen in the formula.

One loaf is baked in a Challenger bread pan (left) which produced a really crispy crust, another on a baking steel (right) with a steam pan which produces a less crunchy crust.

This is my 1st attempt making this bread and will definitely will be baking it again.

Hello! 

I am very happy to have found this blog, I just started my baking journey a few days ago and have some doubts about my sourdgough starter. 

My sourdgough starter has separated into 2 parts, today was the first time I fed it (I am following a recipee from a food blogger i like a lot, who suggests to only stir it on the second day and feed it on the third day). Nevertheless, It seems like is growing quite fast.