Blog posts

I keep noting the folks on here that are milling their own flour from whole grains. I have never tried it and would like to get my feet wet. What did you buy ? Do you like it or do you have misgivings and think you would prefer another one ? A general overview and  review would be great and help me make a selection. Any tips and advice would be much appreciated. 

As an additional piece  of info where do you get the grains you mill ?  Online or local ? Thanks in advance. c

It is a long weekend here in B.C.  Tomorrow marks our much anticipated summer statutory holiday, British Columbia Day.  This gives me some nice rest from work, perfect for me to produce some bakes worth posting. 

I got an air hole across the top of the whole loaf.  It looks like a cave.  Does any one have a comment?

The Sweet Stuff

I am not much a proper pastry baker but I had a request from my Wifes workmates for some sweet morning breads so I decided to give it a go.

Cracking on with the dough….

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So my love for spelt continues to grow.  I loved the poppy baguettes and thought cranberries with be a nice addition. Continued with the intentionally low profile elongated batard which yields more slightly smaller and more crusty slices.  I tried the staggered retard to get through this bake and was mostly successful but saw the dough acting less vigorously towards the last. bake.  Had they all been baked in the first round all would have been quite well with the world.  

CranPoppy Spelt

Makes 1 - 943 g loaf

Build 1 (12 hours)

2 Starter

  It's been a few weeks since my last post.  I've been very busy, traveling to Costa Rica on vacation which was amazing and upon my return we added another family member to our pack.  I am happy to introduce Max who is our new 9 month mixed breed puppy.

 Flavored with cocoa powder and adorned with semi sweet chocolate chips, these muffins are one of the best ways to start your day.

My first blog post. How is it that my SD is never sour? This was retarded for 3 hours in the fridge but I have also tried retarding overnight and it still has no tinge of sourness...sweet n buttery though

Wanted to use some of the lavender that's growing like crazy in our garden. Inspired by the Provençal formulae by Karin et al. Taste is different - complex, bready and savory. It's semi-sour because I used 2.5 g yeast to get this done in a day. 

Formula:

120 g 100% starter

436 g Bread flour

400 g water

32 g whole wheat

32 g Rye flour

2.5 g active dry yeast

17 g salt

1 TBS chopped lavender leaves

1 TBS chopped Rosemary leaves

40 g creme de cassis liqueur (any sweet liqueur will do I'd imagine)

Floyd and Chris,

Thank you for your post. I am working on getting the original Laraburu yeast and bacteria. Can you give me some advice on how to access the yeast and bacteria files and how to get a sample of the yeast and bacteria to start a starter? Are there charges to get specific samples?  I assume once I get the bacteria and yeast I add them to warm water and then add some whole wheat flour and let it rise.  Can you give me more details and links on how to get the starter, bacteria and yeast to grow and form a new starter with Laraburu yeast and bacteria?