Blog posts

I recently had to revive my starter.  I had attempted dabrownman's stiff, sour rye build method, and I must have screwed it up somehow, because it wasn't activating well.  I also was putting it straight into levains, which I had done before with decent results, but I now prefer to do at least one build prior to making the levain.  So I resorted to rebuilding it with 2-1-1 feeds, 1-1-1 feeds, and 1-2-2 feeds until it was very active, before allowing it back in its cave (the fridge).

I have not had time to post anything lately but finally this 3 day Memorial weekend has give me the chance to post.

Yesterday I made some smoked Baby Back ribs to bring to our friends Memorial Day party and I wanted to bring some nice rolls to go with them.  I have not made a Tangzhong style dough in a while and really wanted to make a dough that was nice and soft without adding butter or cheese.

I decided I also wanted the nice nutty flavor of Buckwheat which I thought would go well with Durum flour and some nice mashed red skinned potatoes.

There is a sweetness to it.

I rise in the dark and head out in the coolness of early morning. I drive on a freeway mercifully devoid of Massachusetts drivers and round a turn to see a giant moon glowing brightly as it sets in the barely broken dawn.

Meet Zhou Clementine, my sourdough starter! 

Exactly a fortnight ago I made "it" and documented my sourdough journey and success. I hope you enjoy it! Come along!

For years, I tried to raise my own starter to no avail. All of my attempts were futile despite my best effort to stick to the recipe as closely as possible. I don't know what was going wrong so after each attempt I go through a long period of reclaiming the broken pieces of myself before trying again.

This was inspired by dmsnyder’s miche with dark beer, although what I ended up with is not really that similar to his loaf.

http://www.thefreshloaf.com/node/45770/miche-made-dark-beer

 I really liked the flavour of the onions in the last loaf I baked using them, so I decided to try it again and kick up the % of onion bit. Last time I baked with dark beer, I couldn’t really taste it or tell that there was beer in the bread so I notched up the beer … a lot.

Formula:

A loaf made for my son...

About seven, eight years ago, I was busy tending a bread dough and did not meet my younger son's demand. He was in kindergarten then and just learned how to write. He  stuck this note on my bedroom door to protest being ignored. So I became the "Evil Mom".

I've kept the note on the door ever since...

Sunday morning two sourdough bread have just been baked. Very fresh from the oven. The recipe I use is here;

https://www.theperfectloaf.com/beginners-sourdough-bread/

I've baked two sourdough bread yesterday. The first is hydration 70% and the second is 65%. Although different ingredients, 65%hydration has got better crumb. 65% bread recipe is here,

http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/

Than you Trevor, my baking is getting better!

Ako

I'm blessed in that I have a husband who not only washes dishes, but also makes excellent beer and wine. A couple of days ago he was mopping up the 'warm' cupboard after his beer primary foamed over. I handed him a small bowl and spoon and asked him to skim some foam of the top of the beer for me - real barm!

After sitting for an hour or two the bowl of barm had subsided to a murky, foamy puddle of about 2 tablespoons in the bottom of the bowl. Then the adventure began...

This is the 3rd try at baking a bread for BBD #83.  The theme is to bake a bread that has flours other than rye, spelt and wheat in it.  The first one used wine for the liquid and it killed of the SD wee beasties here BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios .  The 2nd shot was a complete success but my wife gave the loaf away to a friend so I didn’t get a crumb shot here