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Well with a couple of fresh levains to bake with and feed, I thought I would try and use some of the natural starter discard in a traditional naan recipe. I LOVED the results!!! The recipe is super easy and with a little baking powder, you can enjoy the results fairly fast.

Formula:

1/2 cup whole milk, scalded and cooled to 90F

1 tsp sugar

30g sweet levain, 100% hydration

285g AP flour

1/4 tsp salt

1/2 tsp baking powder

1 Tbs canola oil

31/2 Tbs full fat plain Greek yogurt

25g beaten egg

I am SO glad to have an active yeast water! The leavening properties of YW are pretty amazing. I have updated my recipe for this loaf after discovering a few errors in an older YW Pulla post, now deleted.

Here is the proofed loaf on the peel, ready to bake:

After baking for 29 minutes, steam for the first 12:

Levain:

50g yeast water

50g strong bread flour

Its easy to make and this flaxseed bread is delicious and healthy too.  its the latest post on mybreadandbrot.com.  

I mixed up a batch of dough using Hamelman's Deli Rye as a guide.  I did substitute a little KA Sir Lancelot for the whole wheat I usually use because 1) I was out of whole wheat and 2) I wanted to see what Sir would add to the mix.  I also added yeast because I needed to bring one of the loaves today and couldn't wait hours!

The recipe:

675 grams KA Bread Flour
125 grams KA Sir Lancelot
200 grams Hodgsons Rye
600 grams water
300 grams Rodney
20 grams salt
7 grams SAF Yeast 

Today's adventure in baking involved the rest of the spelt flour, some orange juice, buttermilk, cranberries and honey.   The 50% spelt loaf came out nicely...after my burned, failed 100% attempt, so instead of leaving well enough alone and making another one, I decided to branch out.  I also wanted to use up the buttermilk and orange juice.

The recipe:

Hello fellow TFL'ers!

I've decided to stop lurking and share a couple of my recent loaves.

Khorasan, semolina bread with sesame seeds

This bread was inspired the sesame-wheat bread from Tartine #3. The idea being to switch out the wholemeal flour in order to use up the last little bit of Khorasan flour hiding in the back of my cupboard. I love baking with Khorasan flour as it poses a lot less problems than other ancient grains.

Overall formula for 2 medium loaves

Well we are back from our cruise, we departed from Fremantle port late afternoon onboard the P&O Pacific Jewel for a cruise up the West Australian  Coast and up to Indonesia and return.

I'm running a cycle of breads now, warehousing a few different styles to pack in my suitcase for my In-laws at the end of the month.  As they've been the beneficiary of baguettes in the past and I've been shaping batards recently, I thought that I'd bake up a bunch and store them in deep freeze until the journey.

Was not planning a bake yesterday but got a call asking for a couple loaves ready for dinner that night.

I had quite a bit of nice starter available and thought I could work up a formula that would have enough levain to make it work. Decided to make a boule and a more oblong shape for different uses over the weekend.

Ended up getting nice singing loaves with a crust and crumb I had hoped for. There was enough starter to give a full rich fermented flavor and a good rise.

norwich sourdough with increased whole wheat. I also added some soaked oat groats n 1 tbs of honey for some bite n slight sweetness.