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      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. 

How to Sift without Flying Flour!! (the mesh is 20 holes/inch)

You can use your own bread pans in the Zojirushi Baking Chamber! 

There is a metal base on which to set your pan or you can insert a rack to lift your pan a bit away from the coils.  The rack pictured has a height of 1.5". The bottoms of pans that rest on this rack will be about 0.5" above the coils.  This is similar to the distance of the bottom of the Zoji baking pan to the coils.

I was inspired by r0bz's question about sourdough cakes to try to make one. I used this recipe, but used sourdough instead of yeast: https://blog.ideasinfood.com/ideas_in_food/2013/02/yeasted-chocolate-cake-4.html

I’m still down in Florida for almost another two months. I felt like baking something sweet so I thought that oranges would be a good way to celebrate Florida. I have posted about my sweet roll before, this bake adds orange zest to flavour each component of the rolls, the dough, filling and glaze. I added a hint of cinnamon so that the flavour wasn’t too one note. I don’t have a stand mixer here in Florida so I fully developed the dough by hand. It actually required 1000 slap and folds!

Read about rusbrot's  3 Lactic Acid Bacteria Sourdoughs (LABS): CLAS, FLAS, THERMOPHILIC SD(TH-SD) and related Type II sourdoughs.