It's fantastic what you can do with Tartine style sourdough - like these snakeskin seeded batons.
I've used a mix of seeded flours, some oat and barley flakes and millet grain. I stretched the fermenting over four days and the flavour certainly benefited.Here's the link to full recipe. Absolutely love the method.
405gr white bread flour
45gr wholewheat flour
250gr water (usually use more water but as my maple syrup was on the thin side I had to adjust the water down)
90gr starter
10gr salt
100gr maple Syrup
150gr raisins
150gr walnuts
1tbsp cinnamon.
I have been wanting to make a cinnamon raisin recipe but after my last experience with cinnamon (bread took forever to rise and I found out that cinnamon impedes the growth of yeast), I have been wary of it. I found a recipe here on TFL that seemed to account for the cinnamon’s action on yeast and it had a lot of good reviews. So here is my adapted version from that adapted version from the Bourke Street Bakery Spiced Fruit Sourdough Recipe.
I have successfully started a new starter here in Mexico. I overcame the altitude and bad levain mixes and made a few nice loaves. And then the weather turned a bit colder and it seems to have killed the ability of my sourdough to rise.
I tried boiling water, putting a plate on top, and then putting my bulk fermentation bowl on top. The temperature was nice and warm. The dough produced one bubble on top.
Have taken a three year break from baking. Now have two young boys and spent two years in Europe, so not much need for baking. But now I am back in a less-crusty-bread-loving place, lonely without my family, so I am turning back to my old love. Starting with a simpler recipe - Saturday Bread from Ken Forkish.
This bread was made for the turkey stuffing mixed half and half with some home made cornbread since Lucy is still on strike it is the same as the last bread posted - 30% 7 whole grain SD.
This year the girls let me make the rolls so I went all out with a take on Parker House Rolls except I made them with SD and poolish. I started as a base with King Arthur’s recipe that used yeast.
