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So decided to dive right in and give cristal Bread a try. Not sure if I got it but damn this bread is tasty. Crispy, light and just the right amount of chew. 

Would love to hear everyone’s feedback. Thanks

My wife and I recently finished a vacation with two days in San Francisco.  We decided that visiting bakeries was a good way to navigate the city and see some new neighborhoods (at least new to us).

Oppssss.  Mabel is very shy and doesn't want her pictures posted.  She is a cutie for sure though!

Experimenting with sprouted rye...

30% Sprouted Rye Sourdough

Dough flour (all freshly milled):

105g      35%       Whole spelt flour

105g      35%       Whole Red Fife wheat flour

A bit of background about me, I quite new to bread baking having only really starting this year and having some success following the methods of Peter Reinhart in Artisan Breads Everyday for commercial yeasted breads.  I decided that I would like to try sourdough and if I was going to do that I would also try my hand at making a sourdough starter.

My first attempt didn’t seem to work out, I followed Peter Reinhart’s instructions from Artisan Breads Everyday, but after several days and little apparent activity I gave up and started again.

Hi Friends!

Overnight Country Brown — Happy Easter

Tom

This is basically a Pain de Campagne but with a bit more whole grain. I figured that a fairly plain loaf, meaning no add-ins aside from the flax, would go well with an Easter Dinner meal. 

Recipe:

 Makes 3 loaves

150 g high extraction spelt flour (200 g Spelt berries)

150 g high extraction rye flour  (200 g rye berries)

150 g high extraction Kamut flour (200 g Kamut berries)

820 g unbleached flour

50 g freshly ground flax (50 g flax seeds)

950 g filtered water

24 g Himalayan pink salt

On today's installment of cooking with Pop-Pop, we will take you through the steps for reviving Slo-Mo from his golden, albeit chilly refrigerated slumber, and prepare for a bake. For this exercise, we will need the following. 60 g of sleeping wild yeast @ 100% Hydration 1- 4 cup Pyrex glass storage container with a lid 1- 1/2 Pint Ball canning jar with a lid 1- slender mixing spoon 1- digital scale Bread flour UN-chlorinated Water.

I have been quite lazy over the past couple of weeks buying my hot cross buns from the local bakery. I finally decided to get busy and bake a batch. The recipe I used was Floyd's recipe which I searched on this site and uses commercial yeast. I normally use a natural yeast starter, but have also been lazy of late in feeding my starter. Next batch of buns perhaps.

Happy baking and Happy Easter! Ski