I came across the famous Tartine Morning Buns when I was searching for croissant images of Tartine Bakery (as I was on my mission to perfect the croissant making, I figured I should look up to the best:))
I just thought I would share a little video a friend of mine did for a class project. This is my Bakery out of the basement of my home. Please note, I am a BAKER not an ACTOR!
I was browsing through Saveur's online magazine the other day and ran across a recipe for a tomato and cheese pie from Sicily called Scaccia. The recipe can be found at the link below.
I really enjoy baking artisan loaves, but I decided that if I wanted test the results of changes in my breads, the artisan loaf was a poor choice. I wanted something where each loaf could be compared with the other test loaves - primarily based upon photo records and detailed method writeups on my part.
For a while I used Flo Makanai's 123 formulation:
Wanted to share a sonewhat strange experiment with you!
I was refreshing my rye starter from the fridge, so kept 75g and refreshed (back in the fridge after a while) and decided to boost what was left with some white flour and water to build into a baking levain. I knew I could only do one small loaf, but the starter seemed so lively, I thought "Why not use all of this?"
Dubious recipe:
53og rye & white starter 100% hydration (roughly)
200g flour
50g warm water
8g salt
(to get to around 68% hydration I think)
[crossposted with much more detail from my own blahblahblah, yeastvillage.com]
A naturally leavened sourdough spelt is therefore HEALTHY (kinda!) and GOOD FOR YOU (mostly!) but most importantly it is EASY and AWESOME.
After forty plus years of baking breads I decided to create "fun buns" for my grandchildren. Each weekend I would make a batch of buns. I kept notes about what worked and what didn't. Since I wanted the option of using the buns for sandwiches I started with ones that were basically round in shape.
My first attempt was four turtles.
Actually, Japanese call this "Tomato pretzl", I think that is come from pretzel. So, I will write it Pretzel here that is understandable for everyone, even though it doesn't look like pretzel that I usually get here. The texture is very crispy and keep the crispiness for days as same as Ron's *sourdough cracker. They all gone within a couple days. So I don't know the thing exactly. Ron's great formula
( *Here: http://www.thefreshloaf.com/node/22562/sourdough-crackers)
