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Multigrain High-Extraction Sourdough Hearth Bread & Sunflower Seed Bread with Sprouted Grains

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Anonymous on 26 Nov 2007 at 21:10

So today i started a double batch variant of a multigrain hearth bread in the PR delayed fermentation/epoxy style. I decided to add 12ozs of cooked brown rice, quinoa, and amaranth grains for extra protein; i've also found that the quinoa sometimes gives a pleasant little *pop* if you happen to catch a grain between your teeth while eating the bread. It's "retarding" now; meaning I got lazy, and didn't want to bake it tonight so i left the bowl in the cold basement to do its thing.

What's cooking?

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dmsnyder on 25 Nov 2007 at 13:09
Rather than creating a new topic each time I want to post messages and photos of what is coming out of my oven most recently, I'm going to try blogging. Maybe I'm the last person on the planet to set up a blog, but this is a first for me, so here goes ...
David

Greetings from Blacklick

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dickgeneva on 25 Nov 2007 at 11:38

Hi,all. I guess I'm the newbie here,but I've been baking for nearly thirty years. I usually do  white/ww   and use

the trusty KitchenAid to do the heavy work. I've recently tried the NYT no-knead and had results from REALLY

bad to great. I finally learned to weigh the flour! Looking forward to a happy time with you all. 

Thanksgiving Turkey (Pumpkin) bread

dolfs on 24 Nov 2007 at 10:16

For thanksgiving I again made my pumpkin bread (recipe), and this time I made one jack-o-lantern, like last time, and one bread shaped like a turkey.

Thanksgiving turkey breadThanksgiving turkey bread

The picture was taken the day after the bake (Wed bake) and due to some bubble under the crust, it wrinkled a little). Still, this worked out well I think, both shape and flavor. There is nothing left at least!

Baking a light rye for the family over Thanksgiving

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JMonkey on 23 Nov 2007 at 14:28

For Thanksgiving weekend, we've got guests for the first time in years. When we lived in Boston, Aurora and I decided after a couple of years traveling to Atlanta for Thanksgiving that it's just too much to hop on a plane. Flying on the Wednesday before Thanksgiving sucks rocks, and both of us always have to work that day, so we had to rush to the airport in the evening holiday traffic. Then we spend just a few short days before rushing back home on Sunday, hoping our flights don't get canceled or delayed, leaving us marooned in some strange city and missing a day of work.

sourdough starter

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bj on 23 Nov 2007 at 11:00
i made the sourdough starter from pineapple at day7 i made a stupid thing i had it in the oven and without thinking turned it on it was partially baked liquid in the center it looks alive should i try too save it ...............thanks bill

Stuffing

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Floydm on 19 Nov 2007 at 15:22
Yet another miche I baked last night... miche The sad thing is I'm just going to chop this up and let it dry out to make stuffing out of it. Yes, it is cheaper and easier for me to do this than go buy a bag of bread crumbs at the store. Besides, this will taste considerable better I am sure.
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