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Howdy y'all this is my first post on TFL but I've been following this site for almost a year now and it has helped a lot with my endeavors in yeast as I am very much still a novice. Anywho this is a 70 % hydration sourdough (If my math is correct) incorporating 36% whole wheat and a soaker composed of bran and flax seed meal. the taste is quite nice with the nuttiness of the soaker not overpowered by the sour despite an 18 hour retard. Here's the formula, I welcome any suggestions/advice.

315 g H2O room temp

162 g whole wheat flour

Had to make some muffins today to share with friends.  I usually make them with sourdough, but didn't today.  It's a good recipe; I added the toasted almonds to it because I always love muffins with both fruit and nuts. I got the blood oranges from the farmer's market on Sunday.

Saw this video and thought i must share.. first time i see how a dough can be strech to cover the entire table!!

http://www.mercotte.fr/videos-cuisine-et-cuisiniers/

Happy Baking!

I sliced a loaf from mondays bake in half and discovered a hole big enough to park the 2CV in. I was after large holes but not quite to this degree. I've since cut into another loaf from the batch, it was much tamer.

Last year i had permission to hold a promotional class consisting of colleagues family and friends with the idea that fellow TFL member Ross (ROSS-N-ROLLER) would come along and do an article that we could submit to the local paper  prior to a November date for a class on Sour Dough.

Ross and his partner Janice  came along and we had a great evening together.

Ross's article follows 

Well I finally got around to baking this weekend. My starter was 2 weeks old last Friday and bubbling and growing faster than I can feed it or use it!

I'm interested in making a Poilane style bread, so I thought it might be interesting to make a BBA Basic Sourdough with half of the flour being whole wheat.

I made the dough up using the same procedure I've been using for the other Basic Sourdoughs, except (of course) using much more WW flour. Due to schedule conflicts the dough stayed in the refrigerator for 4 days ... I baked the loaves yesterday evening.

So, I'm really excited (but also a bit nervous) to post the results of my first bake. Not my first bake ever, mind you; just my first bake after deciding to get really serious about baking.

Hi - I do not often bake yeasted bread but last night made a small white loaf with unbleached white flour. Ingredients 500gms U/B White Strong flour / 330gms water / 8 gms fresh teast / 8 gms salt.

Mixed and kneaded for approx 12 minutes then into bowl to rest. Rested for 1hr 20 mins (double in size plus a bit) and then into small loaf tin. Allowed to prove for 1 hr and 10 mins until double.

Then cut top with razor just before going into the oven. The loaf sank slightly and never produced any oven spring !

Any thoughts on problem would be appreciated.

I am on a mailing list which periodically sends me formulas for new breads developed at the San Francisco Baking Institute.