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While browsing through my future bake folder I found a formula for Cherry Pecan au Levain from mountaindog. I've made this type of bread before but this formula caught my eye and it was time to try it out. Minor modifications to his formula were; 50g spelt substituted for 50g of the whole wheat, added 3 Tbs toasted wheat germ and 1 tsp diastatic malt, used a 50/50 mix of King Arthur bread flour and Honeyville Alta Artisan Unbleached All Purpose. The whole wheat, rye and spelt were fresh ground.

Figured it was about time to share what few resolutions I've made this year as a way to make my committment (such as it is) public.

1)  Try not to worry so much.

2)  Assume everyone you deal with will have at least one crappy day.

3)  Give away more bread.

On the last one, I calculated I baked ~600 lbs of bread last year, with much of that given away.  People seem to enjoy it, so I'll aim at giving away more this year.

Have a great baking 2012, everyone!

“Rauchmalz” from Germany and Gilchesters from Northumberland, UK.

I made 6 loaves of Gilchesters’ Miche [2 had been sold before I could take photos], and 3 loaves of very delicious Rye Bread using the lovely Rauchmalz; sour but just balanced by the sweetness in the soaker.   I suspect this will behave like Franko’s recent loaf, and become less sour in the next few days.   The wind has been wild once more, and the wood a trifle damp.   Fires have been tricky to build!

I got a book a few months ago that I'm really in love with.  "Sarabeth's Bakery"...fabulous!  She shares all her secrets as a really good (and commercial) baker.  There are NO shortcuts in this book.  I've been wanting to really do some laminated dough and dove in this week with her babka recipe.  It starts by making a laminated danish dough.  Expect detailed instructions and pics on how to integrate all that butter.  3 folds, a single/double/single.  Then she requires a 24 hour freeze to best distinguish all the layers.  I had some dates getting

Like some teachers have their "pets", I have some favorite baking books that I always turn to when I'm looking for new recipes. These books have old envelopes, supermarket receipts, movie tickets, and other odd papers stuck between pages as markers,  my own volume/weight conversions (or corrections), and lots of scribbled comments. And, they are also graded with stars, enthusiastic exclamation marks, or a scathing: "Not that great!"

The past week has been spent under big skies. I had travelled to my families home overlooking the small township of Warwick which is two hours drive south-west of Brisbane. As I left the city outskirts and watched the land open up before me, my hands relaxed on the steering wheel and I breathed in the space … up above the skies felt bigger.

We had a very successful first meet up of KC area members. The conversation was lively and the smiles were as plentiful as the fine breads that were brought in to sample and share. There wasn't a bad loaf in the bunch.

My 100% Hydration starter has been realy active lately, so I've made a few loaves using just it, no commercial yeast. Thanks to all the help available here, and practice, they're getting better and better. Here are today's loaves. Unfortunately, I got distracted, and forgot to turn the oven down after 20 mins. SO they're a tad underdone inside. But delicious.

First blog post - like the site very much. I am a keen home baker and been baking since coming across Andrew Whitleys book in Easter 2009 whilst on holiday near Lyme Regis.

Todays bread is a "Millers" Levain - or "lots of bag ends".

Interested to know how many people bake with a Levain and how they maintain / feed it on weekly / daily basis ?

I have a question please.  I'm having a hard time understanding the percentages behind the poolish to make baguettes.  I have to refigure the total formula from 10 lb. 3 oz. to 15 lb.  I've been reading all the books I have on percentages and it still doesn't make sense to me.  Can anyone help with a step by step of how I figure the poolish and final dough?  Thanks so much!  Pam