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I just thought I would share a little video a friend of mine did for a class project.  This is my Bakery out of the basement of my home.  Please note, I am a BAKER not an ACTOR!

http://youtu.be/SIk5_MsYuac

I was browsing through Saveur's online magazine the other day and ran across a recipe for a tomato and cheese pie from Sicily called Scaccia. The recipe can be found at the link below.

http://www.saveur.com/article/Recipes/Tomato-and-Cheese-Pie

    I really enjoy baking artisan loaves, but I decided that if I wanted test the results of changes in my breads, the artisan loaf was a poor choice. I wanted something where each loaf could be compared with the other test loaves - primarily based upon photo records and detailed method writeups on my part.

 For a while I used Flo Makanai's 123 formulation: 

Wanted to share a sonewhat strange experiment with you!

I was refreshing my rye starter from the fridge, so kept 75g and refreshed (back in the fridge after a while) and decided to boost what was left with some white flour and water to build into a baking levain.  I knew I could only do one small loaf, but the starter seemed so lively, I thought "Why not use all of this?"

Dubious recipe:
53og rye & white starter 100% hydration (roughly)
200g flour
50g warm water
8g salt
(to get to around 68% hydration I think)

[crossposted with much more detail from my own blahblahblah, yeastvillage.com]

A naturally leavened sourdough spelt is therefore HEALTHY (kinda!) and GOOD FOR YOU (mostly!) but most importantly it is EASY and AWESOME. 

After forty plus years of baking breads I decided to create "fun buns" for my grandchildren.  Each weekend I would make a batch of buns.  I kept notes about what worked and what didn't.  Since I wanted the option of using the buns for sandwiches I started with ones that were basically round in shape.

My first attempt was four turtles.

Actually, Japanese call this "Tomato pretzl", I think that is come from pretzel. So, I will write it Pretzel here that is understandable for everyone, even though it doesn't look like pretzel that I usually get here. The texture is very crispy and keep the crispiness for days as same as Ron's *sourdough cracker. They all gone within a couple days. So I don't know the thing exactly. Ron's great formula

( *Here: http://www.thefreshloaf.com/node/22562/sourdough-crackers)

Okay so my first starter was stolen. But, whoever thought there were goodies or some money in that bag were highly mistaken and very disappointed :) they got a healthy, 3-month-old, fermented sourdough starter and probably didn't even know what it was.  I've started another but this time I added milk. It called for half a cup but since I'm vegan I did 1/4 c dairy milk and 1/4 c almond milk.  I was scared almond milk wouldn't do what dairy does and might ruin the recipe. It's moving along very slowly and I'm worried it won't turn out but patience will tell.