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I've been reading David's many posts on his [url=http://www.thefreshloaf.com/user/dmsnyder] blog [/url] about San Joaquin Sourdough, a formula he developed that was inspired by a long bulk ferment [url=http://www.thefreshloaf.com/user/janedo] Janedo [/url] wrote about after a visit with Anis Bouabsa.  David had tried enough variations of this formula I had to do some reading before I settled on the approach I was going to take for my first atte

A couple weeks ago, I made Greek bread (Horiatiko Psomi) for the first time (See: Greek Bread - I finally make it with my Greek daughter-in-law). I based it on this recipe, which my Greek daughter-in-law said seemed closest to the bread she had had in Greece. It was good, but I felt it could be improved. I had intended to make the bread with some durum flour, but forgot to use it.

I started last night with an experimental poolish, 1/8 tsp yeast 1 cup AP flour and 1 C water. This morning I added that to 5 C flour, 2 tsp yeast (proofed with sugar and 1 C water) and 1TBS salt. I mixed by hand and started kneading and after ten mins this is what I had:

So I posted it in the photos forum with a plea for help and figured out that I added a whole cup too much flour! It was a dry, dry dough, tearing when I pushed on it and not sticking to itself whatsoever.

As a parent of a 9 year old, I am attempting  to teach him how to be self sufficient.  This is my gift to him.  He has been growing his own vegetable garden for two years now.  Often giving extra vegetables to people camping in our campground.  All soups are made from scratch at home.  Tomorrow he will be learning how to make cheddar brocolli :)   Meanwhile he and I are learning to bake our favorite breads at home.  Last week he sat with me, watching videos about shaping baguettes and decided he was ready to try.  I'm proud of

Hallelujah!  I located rye flour today at a store within reasonable driving distance!  And not just simply rye flour: I can get wholemeal rye, medium rye and crushed rye.  Thanks MiniO for one of your tips; I went to the mill's web site, looked at their list of stockists (for the Americans, the equivalent would be retailers), and finally made it to the store today.  For anyone else in the Pretoria (Tshwane) area, it is the SuperSpar store at the Silver Lakes shopping center, just off Hans Strijdom Drive.

Started this bake last night at 7pm. I was done at Ten A.M. this morning. Mixed Berry braids for the shower and my staff. Chocolate raspberry Braid for the shower. Three loafs of Maltese Bread for my sisters I slashed there first initial on them. All in all I am a Happy baker. My wife was not so happy she had to lug the stuff with her and wait for the chocolate braid to be done.

Will

Oh man am I happy with these! I loosely used a recipe my mom gave me over the phone years ago. I used less salt and minimal flour. For the first time I felt worthy enough to share with my neighbor/friends! I feel like I'm onto something here :)

This post is to document a technique (or the realization of the lack of it, rather) that became apparent to me while I was making the bread below (the first one).  I subsequently applied it in making the second bread below with good result and would like to share my experience.

This is what I get for trying a new starter.

This was not sour. I'd love to find out why. Write-up is here on my blog.

100g very ripe starter

944g flour

633g water

20g salt

Seriously, best tasting bread ever. At least to me. But it isn't sour. It's complex. Kinda nutty. But no tang at all.

I think my starter is more yeast than bacteria.

The standard sourdough in my house is one posted a few years ago by Susan in San Diego.  I make it at least once a week. I 've been adding or changing it as my whim dictates. This week's version was 1/5 white whole wheat, olive oil and ground flax seed.

Here's the crumb: