For this bake, I followed the Modernist Bread recipe for chocolate cherry sourdough, with my only modification being leaving out the instant yeast. (https://modernistcuisine.com/recipes/chocolate-and-cherry-sourdough/)
I wasn't sure how it would turn out, but the bread was a big hit.
Just happened to grab a picture that gives a pretty good feel for the oven spring I tend to get from a cloche. And, it also shows the cloche. That seemed like enough reason to post it.
I have not posted anything for ages. It has been a busy year full of life changes, gardening and travelling. I mainly stuck to my usual recipes. But I received the recipe for this interesting cake in West Australian Yoke Mardewi's December newsletter. Just had to try it and it is delicious. Next year should be more settled with lots more experiments in baking, roll on 2019!
Recipe here: http://wildsourdough.com.au/recipe/wild-sourdough-spelt-khorasan-christmas-cake/
Woo! This week has been busy! From baking naturally leavened panettone to focaccia to cookies for Christmas, I've been scrambling around and hoping that everything will turn out well. I was actually able to settle down and make a nice sourdough loaf (which I'm still a newbie at), and I think it turned out pretty well! I followed the pain de campagne recipe from FWYS and was pretty happy with the result!
A few years ago Lucy bookmarked Ian’s Holiday rolls so that we could make them one day and
Hello TFLers! Long time no read! I miss all of you and this great community.
It's been a while and I've been very busy with work. I'm already three months in the service and I just harvested the fruits of my labor. You're asking why I'm asking if I should change my name? When I had my first salary, I bought an oven to I don't know how to put it into words but all of you who have done the same back then would know. :)
Time to retake the 100%-spelt-with-half-sprouted challenge! This time, I put in some add-ins instead of leaving it plain to change things up.
50% Sprouted Spelt Thai Basil Sun-Dried Tomatoes Walnuts SD
Dough flour (all freshly milled):
Follow the yellow brick road To Babka land.
I have done a deep dive into Babka bakingCulminating in packing two large loaves in my suitcase and traveling with them to Texas! Where they have been the hit of the breakfast brunch
Yesterday I did my big bake of ten loaves to take to the neighbors for the holidays. After lots of head scratching I decided to work in two batches, the second following 2.5 hours after the first. For once I had plenty of refrigerator space available but only 6 bannetons and 2 Dutch ovens (actually I have more but the oven will only hold 2).
