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After watching David Snyder develop his SFSD and baking it several times it tuned out to be as good as his San Joaquin and Pugliesi Capriosso. All 3 are fine SD breads but each is a little light on whole grains that we love so much around here for taste, as well as, health reasons. We would like to get to at least 25% whole grains in most of our breads.
Last week I finally found the elusive box that had my DLX bowl & paddles in it. Although my KA makes an appearance here for its whipping prowess, it has now been relegated back to the pantry until I next need it for grinding meat or extruding pasta. I've really been enjoying Hanne Risgaard's Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry. It has some great looking recipes, many of which use grains other than the standard wheat.
We never have pizza night on a Tuesday so it seemed like the perfect time to have one. We wanted to test out a new multi-grain pizza dough made 3 ways - Yeast water, Sourdough and a YW / SD combo starter to see which one we liked the best. My wife played her part as taste tester with me this time since my apprentice never gets pizza of any kind for taste testing as she wolfs it down - faster than a shark.
I have been pretty terrible at getting a regular dose of my TFL (as you can tell by the 8 month gap between entries), but this has been an incredible transition in my life. About 6 months ago, back in Georgia, life was not going our way, what with unemployment and money issues closing in on us with no relief in sight. So we called up a priest that my husband had the good fortune of meeting and staying on his ranch some time ago. Why? We're not sure how we came to that conclusion.
Hello all, my name is Jonathan, and i recently (less than 2 months ago) started baking the bread at the restraunt i work at. I am extremely excited to have this opportunity presented to me. I started the first couple of weeks making somewhat dense dough using http://www.thefreshloaf.com/recipes/rusticbread <-- that recipe. the more i made the more open my crumb became, and now ive tweaked the recipe (shown below) to my liking.
We are only half way through spring and already the temperatures feel like summer. Hot windy days with no rain have left our lawn and garden golden brown and crunchy. Over a railing in the back yard, well hidden from the scorching afternoon sun a star jasmine has been thriving and filling the kitchen with its scent. We now wake to the morning call of stormbirds.
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Following up on the success I had with the 36 hour Durum Semolina SD bread I made last week I wanted to try a Pain au Levain version and see if I could get similar results.
Usually, when I bake, I bake. A lot. The more bulk in my fermentation, the better. This weekend, however, I only did two small bakes; some demi baguettes and a couple sandwich loaves. I feel incomplete...
