I created a new starter using masa hariña in four days. This loaf is the first bake using it.
I don't know that there's much benefit out of using an all- masa hariña starter but I wanted to see if it would leaven a wheat bread well enough, as I thought it would. It seemed possible that there might be some interesting flavors compared with a wheat starter.
We returned home a couple of weeks ago from a trip to Myrtle Beach and needed some bread. After a bit of consideration, I opened The Rye Baker and began thumbing through it. Several breads looked appealing and I eventually selected the Milk Rye. It’s one that I haven’t made previously. The bread is about 60:40 rye:wheat (medium rye flour and bread flour). My deviations were to substitute whole rye flour that I milled in place of the medium rye flour, 2% milk for the whole milk, and ADY for the IDY.
I ran across the recipe for this bread on facebook. It is supposed to be a clone of "Dave's Seeded Killer Bread." I have heard and read about how good various Dave's Killer Breads are. Although I have never personally tried any of them, this recipe looked similar to Hamelman's "Five Grain Levain," which I like a lot, so it seemed worth trying. It is really, really good and might well get into my regular rotation.
We were running short of flaked grains. I have owned the Marcato flaker for a number of years. I have the hand crank version and got it on sale for $89.00 from an online Italian market.
I had looked up how to prep the groats and found the wonderful Food Prepper site , I’ve linked them previously. You use 2tsp of water per 2 c groats, shake several times over the first 30 min then leave covered for 24 hrs. Very important and makes flaking so easy. IF YOU DON’T over water/ wait long enough.
This is the first panettone bake since February, and it came out pretty well!
I only have fed the LM a few times since then, and in this case, only once in the past 10 days. It did progress well however, and so I went ahead with the bake.
Although I'm almost certainly wrong in saying this, for me there seems to be surprisingly few bread (not dessert/kuih) recipes that have glutinous rice flour as an ingredient.
My 10% stone-ground whole wheat sourdough delivers again. I woke up the little gremlins last week when I got home from our Easter break. They’ve returned to their full strength.
Gavin
EDIT: Crumb shot added.
These ones were inspired by two Indonesian bakes, nastar and lapis legit. Nastar is pineapple tarts, from Dutch 'ananas taart'. It's our holiday cookies, enjoyed during Islamic holiday season and also christmas. As for lapis legit, it is Dutch-Indonesian version of baumkuchen. It's basically yolk-only pound cake with distinctive spice mix, baked layer by layer using upper burner. Lapis legit is usually enjoyed during Chinese New Year (I'm not sure why. Everything about Indonesian cuisine is confusing lol).
