Blog posts

This is take 2 on making Injera. Unfortunately, I have never had it before so I am operating in a vacuum when it comes to texture and flavour. I read it is supposed to be spongy and have a sour flavour. 

Yesterday, I followed a recipe that used commercial yeast as well as baking powder and vinegar among other ingredients.  So today when I  was reading up on how it is made traditionally by fermenting teff flour, I thought why not use my sourdough starter?

I've finally (finally!) managed to make a rye sour starter that is active and able to rise bread. I don't know why this has been so difficult for me, but I've had a few disappointments when trying to make 100% rye bread. I make a pretty decent deli rye, but the three-stage starter alternates between wheat and rye flour and starts with my very active wheat starter, so that didn't count. I have a customer who had requested bread that was 100% naturally leavened and had no wheat (Kamut, spelt, etc.) in it, so was challenged to come up with something good.

This was my attempt at baguettes and barms .  I used the basic white loaf with a poolish from fwsy. I know the baguettes don't look great, but I'm quite proud of them. I really need to get better at scoring my loaves. Other than that I love my new hobby.

This bread is inspired from several sources: my bread baking class, Joc1954 Cranberry Tarragon bread and a request to make a Cranberry Wild Rice loaf from one of the volunteers at the soup kitchen. 

And the very special thing about this bread is that it was leavened using JamieOF's sourdough starter. He (guessing he is a he, if not, I apologize!) sent me some of his explosive starter which he had dried. This was new to him and reviving it was new to me.

I've been keeping a low profile recently doing the same old, same old things.  Mostly minding my own business and occasionally commenting on baguettes and not much more.  Needed a break.  But my wife recently piped up and asked if I would make a potato bread.  There's a first time for everything, I suppose.  

Steady improvement with my Pain Complet, 70% true, total grain, home milled flour, 30% white flour. Not quite as much rise or as pronounced ears as one previous loaf, but best crumb yet, and actually a far better crust in terms of brittle and shattering texture and a range of dark toasty flavors. I'm handling these less and less, aiming for about 30 seconds of touching the dough over the whole process.

Lucy and I were trying to remember the last time we made an all wheat bread and came up with the thought that it had been a really long, long time.  This week was a good one for several reasons so we decided to celebrate it with something we rarely do – make an all wheat bread.

Been experimenting with scaling up a bit lately. Not quite as successful as when making one or two loaves, but we're getting there. These are "Complet" sourdough loaves. 70% true, total-grain flour, 30% white.

As usual, one thing leads to another in the kitchen. I was not entirely comfortable publishing a Kouign Amann recipe because I live a sugar-free life and those delicious pastries contain a fair bit of the white stuff. I even tried laminating the dough with honey to see if it might make a good sugar substitute (it almost always does). But working with soft butter and runny honey made the lamination process very messy. The honey-filled pastry also didn’t turn out as flaky as it should.