The volunteer daisy's and red romain always come up next to each ither each year!
2017
1/6/2017 - 26 % Whole Sprouted 9 Grain Brioche Buns
1/6/2017 - New Year’s Pizza a Few Days Late
I love my combo starter! It is a blend of Duluth's Best Bread (Michaellily), JamieOF and mine. The thing doubles in 2 hours and triples in four when I do my final levain build. The boules are full and have almost a balloon quality when I take them out of the fridge to bake.
This week, I think the boules actually hit the lids of the Dutch ovens because they are a bit flat on top. The loaves feel really light so I think the crumb should be pretty good.
This post is about the typical rye bread of the Swiss Valais where I live. This wonderful bread has its own AOP status (appellation d'origine protégée), a certification which guarantees that everything used to produce it comes from the Valais. This is the French/German-speaking Swiss canton that is home to most of the highest peaks in the Alps and the source of the Rhone River.
Today there was a state level assessment and this time there were three family members attending this competition besides me: my daughter, my granddaughter and my wife, so four breads were thrown into the fight for best scores.
I just Made an account. This is my first of many breads!!
After our discussion last week about robots, sure enough we were over whelmed by them this week. They were everywhere. Blackrock, one of the largest money managers in the world announced they were firing all of their human analysis's from now on and all analyzing will be done by robots from now on. I want to know if the robots are named Fred or Doris, I want to know what robot is doing my analyzing on important stuff like investments.
Lot's of baking as usual. Our sourdough culture is being fed twice a day and enjoys that. Besides always having starter available for baking on a whim, one can really get to observe how their culture is behaving as it rises and falls everyday. I have clocked mine at 8 hours of work and it begins to fall; this is at a very low amount of starter with each refresh too, 10g SD to 70g flour 70g water. The consistency also changes enough to see where you want to be for baking and where you have gone too far.
We're just heading in to the season where we will rarely be home (either helping friends at their farms or wandering the back country) and so will have a need for convenient foods that pack well, are nutrient rich, and require minimal preparation. I won't have a ton of time most weeks, so right now I'm busy filling the freezer with soups and stews (to carry in a thermos, or to quickly heat for a late dinner or early breakfast), roasted and sliced meats for sandwiches or soup additions, and (of course!) a variety of baked goods.
This is an apricot pistachio sourdough bread made with 100% unbleached bread flour, ~75% hydration, approx. 2% salt. I often use whey to replace half the water, for added tenderness of the bread.
580 g unbleached bread flour
400 g water steeped with butterfly pea flower tea pieces (steeped 20 minutes with 15 g) (ordered on Amazon from Thailand, taking upwards of 30 days to arrive)
280 g starter (fed and bubbly 100% hydration)
14 g sea salt
30 g sugar
3/4 cup pistachios
1 cup dried apricots
I have made sourdough breads with tart dried fruit and toasted nuts for many years. Recently, I have been less happy with the ones I have been making. I don't think the breads are any worse. I think my standards are higher. So, this week I tried adding figs and walnuts to my current favorite sourdough just to see how it worked. Well, it is a winner. It's my new favorite fruit/nut sourdough. It is lighter with a better aerated, moister, more tender crumb than others I have made, and the flavor is as good if not better than my previous best. The crust is nice and crunchy.
