Looks like this fellow Karl de Smedt had the same idea as Alt Altus.
I like his name for it better: Fleur de Levain.
Happy Baking,
Tom
Hi There,
I have heard some people bake to discharge the tension and the stress after a week of hard working but this definitely did not happen to me :).
In fact I started baking with the idea of saving some money and after lots of failures, I started becoming even more stressed. As any newbie, I had been looking for the best sourdough recipe and none of the ones I tried worked for me. Surely, I told myself, people do not reveal the secrets behind a wonderful loaf nor the most popular books do.
This recipe was given to me by my late sister in law.
Greeting - been a little while since I posted thanks to being busier than normal but thought I'd drop a snap of a mixed bake - bread and croissants. This sure does challenge your timing skills and this time ended up with really nice crumb on the baguettes but a little overproofed croissants - no big deal - still pretty edible.
I do not have much time now to post and have fun in this wonderful community as before because of my classes and training so I am shaking up the format of my posts. :) Before, they are super wordy but now I will keep them short and sweet with maybe just a few pictures.
Quite a while ago, I had saved a number of recipes that CedarMountain had posted and I was looking for inspiration when I came across this one in my recipe app. It sounded intriguing with using a sprouted rye berry, ground toasted millet and flax porridge.
Recipe:
Makes 3 loaves
210 g rye berries divided into 100 g and 110 g portions
110 g spelt berries
110 g red fife berries
770 g unbleached flour
700 g water (main dough)
50 g flax seeds
60 g millet
Hi bakers!
Today I want to share with you a completely new experiment of mine, a loaf that was in my mind for a long time but I have never had the opportunity to bake it.
I tried to create a formula for a slightly sweet bread but I was so scared because of the sugar I had to add: will it speed up the fermentation process? will it ruin the texture of the final result? Those two questions were all I could think of.
Hi bakers!
Today I want to share with you my first experience with a loaf made with the "sift and scald" method; here it is the recipe:
150gr whole wheat flour (you have to sift it 12 hours before starting to mix the other ingredients, the bran that remains has to be soaked in 75gr of scalding water 12 hours)
350gr white bread flour
350gr water
10gr salt
100gr leaven (I made mine with 20gr starter, 40gr white bread flour and 40gr water and let it sit overnight)
Lucy was feeling pretty good this week and spent some time coming up with this bread. She got back to her roots with a 50% whole grain bread where half the whole grains were sprouted. The 6 grains she used were red and white wheat, Kamut, spelt, rye and oat.
