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So after the low yeast version I baked a while ago, I baked some more of those. 

Then I wanted to use my own sourdough culture to bake that bread. 
I had some trouble getting the hydration right, because I feel like the use of baker's percentage is a bit harder when using a sourdough (another source of flour and water) to aim for a certain hydration. 

I used 

300 grams whole wheat flour (50%)

300 grams white flour (50%) \

I can't be a party pooper, so here's enjoyed for dinner today in celebration of CDM!

I don't think chocolate chip cookies are really a Mexican cookie, but we like them occassionally.

I brined a lovely organic chicken overnight.  It was cooked in my rotisserie to perfection..so delicious, moist and tender.  If you've never brined your poultry.  Do give it a try.  You'll be very pleased at the difference.

San Francisco-style Sourdough Bread with Increased Whole Wheat

by David M. Snyder

May 5, 2013

Dabrownman's;  green Mexican rice, a  chorizo burrito, grilled peppers, onion and squash, Black re-fried beans, grilled . salsa, pico de gillo and  Mexican Creama.

A fine breakfast made from two of our recent breads,  with back yard Minneolas, applewood smoked bacon, strawberries, an egg, caramelized Minneola marmalade and a basil blossom stalk.

Ok...so I might have been a little carried away while playing around with hydration. This was actually a normal looking proofed loaf a few seconds before I attempted to score it, and got it stuck to the counter, and got it stuck to my arm, when I opened the oven and there was an unruly oven rack in the way. Anyway, hopefully the crumb makes up for this silly crust. The second loaf is still circular at least!

Bread and Roses

Spring 2013

Finally, this post is coming together!   It has been a long time in the making, and in the meantime it’s “all-change” here at TFL.   The re-vamped site looks great Floyd, and I am about to experiment with all the new upload options now made available.   I gather I should be able to embed my own videos; well, let’s just see how I get on shall we?

The other day I was baking a lot of bread, and had excess white starter on my hands.   I knew that I had (or would have) too much bread on hand to make more, but what about later in the week?   Maybe I would run out and wouldn't have time to bake.    So I took my excess starter, added flour, water and salt, mixed it up, put it in a lidded tub and stuck it in the refrigerator.   Two days later, sure enough the bread had run out.   So I removed the tub from the refrigerator.   The dough was totally aerated, but did not have a so

i baked this with a wonderful blogger in mind.. inspired by his colorful personality and his no boundries yet no nonsense bread baking. if you missed out this blog of his, here is the link http://www.thefreshloaf.com/node/32553/sd-yw-durum-ricotta-bread-pistachio-nuts-pumpkin-millet-seeds

finally, got a good ear to my loaves :) 

I promised myself the other day, that I’ll try Mark Sinclair’s  (TFL member mcs) Potato rolls. My kids desire soft enriched white breads;  and as i watched in regret my wife’s grocery bags carrying bland/cottonty mass produced rolls, this was my chance to try out Mark’s wonderful rolls featured in his latest video.

Well, here they are..the results of my "bread day". Not perfect, especially the scoring, but hopefully an fun gift for someone who doesn't really bake. They are all based on the basic sourdough recipe in BBA. I replaced 25%-33% of the flour with rye, spelt, or semolina, and increased the hydration by about 1 oz.. I also proofed these a little longer than called for, about an extra hour total, as it is only about 67 degrees here, inside and out.

The finished loaves. The three you can see in this picture are the semolina loaves, which I think turned out the best.