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A good combination rum raisins flaxseed and walnuts

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evonlim on 27 Jan 2013 at 23:51

weekend baking for friends.

baked a couple of breads for my friends. using Chad's formula for country bread. 500g brown bread flour and 250 gram AP. 150gram wholewheat starter at 75% hydration. 520gram water and 20gram of rum. 150gram raisin soaked in rum. 150gram toasted walnuts. 30gram soaked flaxseeds. 

Sourdough Buckwheat Rye Flax Blueberry Muffins

Toast
letrec on 27 Jan 2013 at 22:25
I've been baking a lot of sourdough as of late, and since I'm stubborn I don't ever refrigerate any of the starter and maintain it exclusively on the counter. While this lends to a vigorous starter it also encourages (ok, demands!) frequent baking, or you're going to either end up with the starter that ate your kitchen, or be exceptionally wasteful by refreshing the starter so frequently.

Sometimes It’s Better To Be Lucky Than Good

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GSnyde on 27 Jan 2013 at 20:17

This is true in bread baking, of course.  We are all more or less methodical, trying to get everything just right.   But everything is never just right.  Then, something inexplicably wonderful happens and the best bread ever known comes out of your oven.  And it’s either because you’re amazingly skillful, or pixies, leprechauns, angels or karma paid a visit.  In my case, I would bet it’s pixies.

The same is true in photography (that’s why they’re called “pixels”). 

Yesterday was a lucky day both for bread and photography.

Miche, mark 3

Toast
tsjohnson85 on 27 Jan 2013 at 19:44

This is my first TFL write up.

While I have only made some comments on posts within the last couple of months, I have been stalking the wonderful forums and submissions on this site since I started baking bread regularly, about four years ago.  I think a big thank you to the collective of the website is in order, if not something more.

Parmesan Durum Yeast Water-Sourdough Combo

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Isand66 on 27 Jan 2013 at 13:41

I just refreshed my Yeast Water starter earlier in the week after returning home from a long business trip.  I have had great success mixing the Yeast Water starter with a traditional sourdough starter so I decided to follow a similar path.  To make things interesting and because I happen to love durum breads I decided to make a 65% hydration YW starter using only durum flour and for the

Sourdough from Taipei

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Shiao-Ping on 27 Jan 2013 at 03:53

 

Background:       Stormy Queensland rain, a cyclone passing through

                            Vivid greenery against thick dark clouds

                            Cozy tearoom

 

The world out there is wet and blowy:

 

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