Blog posts

I have not used spelt in the past, so I thought I'd give it a try.  I made up a sourdough formula that had 40% spelt, with 50% bread flour and 10% rye making up the rest.  Hydration was approximately 77%  The loaf turned out pretty good, the flavor was nothing distinct, tasted like a whole wheat loaf, with moderate rise and an average crumb.

If you have a favorite spelt recipe, let me know in a comment or link to it.  I have plenty of flour left and would like to explore using it in some other bakes.

Improvised sandwich loaf. Wholegrain rye flour, potatoes from last night, soaked stale bread from last week and nice lively rye preferment. Plus lots of roasted sunflower seeds. Delicious

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It's a Brod & Taylor lightweight sheeter that my wife bought for me.  Due to various commitments, like our oldest grandson graduating from Missouri State next week, it will probably be three weeks or more before I get to play with it.  That may be a temporary reprieve for my waistline but I’m concerned about the long-term risks.  

Today's bake: Slow-Baked Finnish Rye   Jalkuunileipa (Finland)

Source: The Rye Baker by Stanley Ginsberg

Notes: I scaled Stanley's recipe to make 2 small loaves instead of single larger one.

From - 1 @ TDW: 1.383kg   Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To -     2 @ TDW: 1.210kg   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM

Substitutions:  None

We had charro beans (using Anasazi beans) on the menu and some cream cheese in the fridge we needed to use.  I came up with a "Chile Cream Cheese" sourdough to soak up some of the beans.  

Made a little loaf in a disposable foil mini loaf pan (which I reuse over and over). Because pork belly is so rich, I decided that they needed to be small sandwiches. With gorgonzola and mayo, and the sandwiches warmed through on Steam Bake for a few minutes, they were so good that I had three.

Weeeee ! 

Good afternoon all!

It has been a while since my last entry on TFL. It's panettone season, so I thought I would make them again using maestro Giorilli's formula. I followed the same procedure as outlined in my previous blog entry, here: https://www.thefreshloaf.com/node/71664/giorilli-panettone

I am quite pleased with the results. Here are some pictures.

I kept at the experimentation with the blue corn sourdough after using some in the community bake. This time around was a bit simpler approach.

I started with 100 grams of 100% hydration starter

I scalded 75 grams of blue corn flour with 150 grams of water (probably wasn't enough water in hindsight as this is a thirsty flour).