Blog posts

I have been milling my own flour on a blender which is coarser than commercial flour. Following the suggestion from Dabrownman, Danni and others, I have sifted the flour and used the bran and large bits to build up the levain. First I soaked the bran for 2 days and left in the fridge to soften up before building the levain.

I do not have precise measurements, but the approximate quantities are:

Levain

25 g bran

30 g starter

30 g bread flour

80 g water

Dough

110 g fresh milled flour (whole wheat + rye)

I recently took out Martin Philip's Breaking Bread from the library, and this is the first recipe I've tried from it. It's 50% whole wheat (home milled), and has oats, millet, and sunflower seeds. It was a tasty loaf. My short list of recipes to try next from the book are his boiled cider rye bread, beekeeper's pain de mie, and Irish levain. Has anybody tried anything from this book yet?

Hi everyone, I have been sourdoughing for years, after looking at commercially available small flour mills for a long time and seeing the downfalls and cost of everything I found I decided to build my own 300mm stone ground mill. I am now looking for ancient wheat grains that I can mill and make bread. Does anyone know where I can aquire this. Hopefully direct from farmer  I am looking at 100kg for a start. Thank you in advance 

~25% whole wheat sourdough with the last of frozen homemade tomato sauce from the summer to welcome back wifey from a meditation retreat

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The Lucy is u to her latest lay hack that puts her other lazy hack's like NMNF starter to shame.  This time she didn't even make any dough at all and claimed victory,  No smoked meats or veggies either but at least she got pepperonis on some of them this time.

Having successfully followed Abe's advice and restricted the cold retard to just the bulk fermentation, the next step seemed to figure out the best way to score for optimal rise/bloom/oven spring.

This was basically a rerun of the previous bake, except that the add-ins were ground dried clementine peel and poppy seeds, as well as the multi-grain scald.

I started off by blowing the pre-shape, rolled them into logs, rather than boules, which was my intent.

     It's about to get real chilly here on Long Island tomorrow.  They're predicting the temperature to go down into the low teens, so what better bread to eat with a bowl of hot soup than a nice hearty 50+ percent rye bread.

This one has beer in the main dough which always adds a great flavor to rye bread.  The sour cream in the porridge adds extra moisture and really made this bake perfect.  The rye flavor really does come through so if you are not a fan of rye this is not the bread for you.

long-time lurker first-time poster here. I've learned so much from so many folks on here finally had to sign up and join in on the fun 

worlds colliding with this purpley kombucha barley sourdough bread

more specifically, ~2 cups of grape and pear mash from a secondary kombucha fermentation (along with lots of the probiotastic bacteria and yeasties) mixed with a whole wheat levain and a final dough approximately 60% whole wheat and 25% barley. rolled in wheat germ pre-bake.

Greeting fellow bakers. I have not been here for a few months and am poorer for it. My baking was in a rut, so I came here for some inspiration and it paid off in spades.

My first bake out of the rut was NY Style Deli rye from P. Reinhart's, "Bread Baker's Apprentice." This is one excellent sandwich bread and keeps well on the counter.

I have been baking pulla religiously every couple of weeks and thought, why not use the pulla dough for babka?