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Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

It had action on day 2 & 3 after that it slowed down then stopped .. using King Arthur bread flour .. was feeding once a day for 3 days then twice a day.. I accidentally discarded on day two… it’s in my microwave with a paper towel and rubber band … the first few days I had the lid on then switched upon reading .. maybe that’s the problem? Is it saveable? 
my hair accidentally dipped into one of them just a few mins ago should I throw it out? Did I poison them? 

Eureka! Though trial and error I have successfully recreated the authentic, iconic NYC Kaiser roll. Brought to America by our German Jewish neighbors. These are the big ones of breakfast sandwich fame. 

Check another one off the list.

Kaiser rolls-✅

This is a variation on the Infinity Bread from the recent Community Bake.  The original used emmer as the third flour, and in a subsequent bake I posted a bread with einkorn.  This time spelt became the third flour, and I am pleased with the result.  Not as much oven spring as with the other two, but that seems typical of spelt.  The flavor is great, and the crust has a nice crispiness.

I ran across this post by CalBeachBaker of Jalapeno Cheese Bread a while ago and put it on my to bake list.  Yesterday was the day.  

I didn't make many baguettes for several years due to having a gas oven.  Then I got an oblong combo cooker which made them, along with batards, possible again with gas.  But now that I have an electric oven after ten years with gas I remember what I was missing.  These were baked on the stone with 5 ice cubes in a cast iron pan for steam.

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

These days, I mostly bake bread using the air fryer and occasionally depend on the bread machine. I reserve the big oven solely for baking for those who hold a special place in my heart as VIPs.

Hello friends!

After lots of researching and reading through Ankarsrum-related posts here, I compiled advice and how-to tips that new mixer owners such as myself may find helpful. If you have additional tips or info to contribute, please do leave a comment below!

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Kitchen Aid vs. Ankarsrum

I have not used spelt in the past, so I thought I'd give it a try.  I made up a sourdough formula that had 40% spelt, with 50% bread flour and 10% rye making up the rest.  Hydration was approximately 77%  The loaf turned out pretty good, the flavor was nothing distinct, tasted like a whole wheat loaf, with moderate rise and an average crumb.

If you have a favorite spelt recipe, let me know in a comment or link to it.  I have plenty of flour left and would like to explore using it in some other bakes.

Improvised sandwich loaf. Wholegrain rye flour, potatoes from last night, soaked stale bread from last week and nice lively rye preferment. Plus lots of roasted sunflower seeds. Delicious