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There is nothing like waking up and realizing there is no bread for your morning toast.  I ended up having to eat yogurt for breakfast!

I threw this loaf together with very little fuss, and 24 hours later there was bread. 

I mixed up what amounted to 175 g of ripe active starter at 100% hydration.

added:

290 g. of All purpose flour

204 g of hard white whole wheat

314 g of water

11 g. of salt

to the 175 g of levain. 

Today's bake: Marble Rye

Source: King Arthur Baking

Note:Increased TDW from 1.124kg to 2.248kg to make two loaves, replaced an egg with a 'flax  egg', left out deli rye flavoring due to availability. 

Hello everyone,

I've posted the latest recipe on my blog for a unique and ancient type of bread we have in Egypt called "Eish Shamsi"

The Breads of Egypt - Eish shamsi

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

So I’ve gradually noticed differences between my two starters, one fed only white bread flour and the other whole rye starter.  The white starter I got from Alan (thank you Alan) and the whole rye is my own now what, four years old?  It is possible the differences I am seeing are due to differing microbes that inhabit each of the starters, or they might be purely related to the type of flour each is fed.

Clas conditions this whole grain too!

Enjoy all the nutrients of freshly milled whole grain sweet brown rice in a wonderfully soft and chewy mochi wrapped around a ball of red azuki bean paste (anko).

Recipe: food geek-

https://fgbc.dk/37cj  (6/17/23)

Ingredients makes 6-8 mochi

100 gr freshly ground brown sweet rice

8 gr rye clas (2.76 gr rye which is 2.7% total flour, 5.24 g water)

Today's bake: Blue (Bloody Butcher) Corn and Caramelized Onion Loaf

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Note: Substituted Bloody Butcher corn for Blue corn, increased TDW from 1.661kg to 2.5kg, increased hydration from 75.44% to 79.42% due to  fresh milled flour factor of 10%.

All that was left, was to pull together the last “To-Do’s” and combine them with all the others to complete the project. So, without further ado.

I made some English muffins for lunch today. I'm tweaking the recipe and process as I go. These are great without too many enrichments like you see on some sites.

I’ve recently been making a bunch of rye breads from Stanley Ginsberg’s The Rye Baker. I’ve been loving the technical depth to the recipes, where there are multiple stages of preferment, scalds, soakers, and sometimes you do fun things like combine a preferment with a scald and let it rise a second time before making the final dough. I recently thought to myself, why not bring this back to the world of wheat and apply some of these techniques to a country loaf-style bread? And so this recipe was born.