I have made several variations of breads with cherries with different formulas and flour combinations. While several of them were very good, none of them really tasted exactly like I was craving. I wanted a soft tender crumb with a strong cherry flavor without being overpowering.
I had a hankering for something sweet and PR's cinnamon buns from ABED turned out great last time. Both raspberries and blueberries, my favourites, were on sale 2 for 1 this week, so I also wanted to bake with berries. My inspiration ws to take a handfull of rasps and a handfull of blueberries, coarsly chop them and spread them on the first part of the ready go roll cinabuns:
In my quest to make nice Gluten Free bread I was able to take another few steps forward.
I concentrated on developing a good starter and had some interesting experiences along the way.
The flours of choice were Sorghum, Buckwheat, Brown Rice and Qinoa.
The starters were set up from scratch. With Quinoa I also used Rye sour for inoculation.
So, after listening to a program on NPR about the huge variety of bacteria living in the human gut, I decided to try to make bread with a starter. Well, I created a yeast bomb with my first attempt. (no aeration + hi temps= Ka Boom) My second attempt liquified (temp topped 112 that day). I started my third on, so-named Faye earlier today. I used a smaller amount in a mason jar, so.....I suppose I'll see what happens!!
Sorry about the pics but the camera I am using is only 3 Megapixels!!
Tried some spelt in my basic sourdough recipe and I am pleased with the result
The other week I mentioned the fact that we were having a fund raiser for the Cancer Council under the Australia's Biggest Morning Tea whereby you host a morning tea and raise some money for the Cancer Council.
It was time for hamburger night. A little early really but Lucy says she might be from there and possibly was feeling a little homesick. There was no time for SD so we went with a quick biga using a pinch of ADY. It was ready to go in just 6 hours.
Since my KA is out of order at this moment. I still want to make some bread for my boys. (The little one wants to have French toast everyday!!!) actually it's not to hard to manage the dough... It just requires more time and strength!!! A hard work added to a house wife's list><"... Good thing, it's done and still reached to my satisfaction!!
the poolish (270g water, 30g honey, 2g yeast and 250g bread flour and 50g whole wheat)
Well since the last few bakes have been very white I started to feel the Force draining and I was being pulled towards the Dark Side! This bread is a 70% whole grain power-house made with a soaker which I scalded to make sure it was nice and soft. I used 5 different whole grains in the scald and 3 whole grain flours plus some French style flour in the double starters and main dough.
New Flat first bake. Going take a little to familiarize myself with the new oven, but not a real bother.
30% Whole Wheat Flax Seed Sourdough
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