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Hi folks just recently i was fortunate to be given some flour samples, one in particular that i hve enjoyed using is a course ryemeal. 

I have used it in a sour dough that is based on the rye meal being 500g (16.6%)  i have in the last two batches brought the rye meal and 2 litres of water to the boil  and allowed to cool. in this last batch i also added the chia seed to the boil up

to this is added bakers flour @2.5kgs and sourdough starter coming in at 1 kg, salt at 60g and butter or olive oil at 70g.

Gilchesters Miche and Borodinsky Bread

I made these loaves at home in my new SMEG oven at the end of August.

It's been a long time since I've participated in TFL.  It seems that baking for a living has become nearly all-consuming, and while I lurk around here looking at the wonderful breads being baked, I haven't had the time or inclination to even comment on what I see.

I haven't been baking for a bit, and apparently the starter that I thought was frozen in my freezer, wasn't, so time to make some new. This is on day #4 using the BBA starter recipe. Glad I put a plate under it :)

Sending this to Yeastspotting.

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I baked Pain au Levain (page 158 from Hamelman's book) a while ago, and I wrote about it here.

Not bread, but still baked and yummo!

[color=blue](Wood Fired Oven - First Pizzata)[/color]

Va bene, non potevo resistere ancora molto e ... mi sono preso il forno a legna. Niente di troppo grande o impegnativo, giusto un piccolo forno per pizza. Per il momento collocazione temporanea su cavalletti.

[color=blue]Ok, I couldn't resist more and ... I bought my wood fired oven. Nothing too large or difficult to work with, just a small oven for my pizza. For now in a temporary location on two supports.[/color]

Hi friends..

Well - I purchased the starter from breadtopia.com.  I was very faithful feeding it daily for about 2 weeks.  Then it went to once a week..Then - hurricane Irene hit CT..I lost power for 4 days.  I now have power and the refridgerator is humming along ...Here are my questions:

1.  Is the starter still alive?

2.  What if there is about 1/4 inch of water on top?

3.  How often should I be feeding it?

Anything else I need to be aware of?

We're packing for our holiday in Wales, and the prospect of having 10 days of Chorleywood bread from the local shop let my wife say:

Juergen, You'll bake the bread, won't you!

So,

This will be my first holiday to take electronic scales, thermometer, dough knife, scoring knife, silicon baking sheets ...

Did I forget anything?