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Hello everyone!

Today's bake was a multigrain sourdough with a buckwheat soaker. I happen to love buckwheat and often eat it instead of rice -- a practice that is customary in many Lithuanian cafeterias (not that I'm praising the cafeteria food) -- so I wanted to incorporate some buckwheat flavor into a bread. There is always the option of using buckwheat flour, but for this bake I went for the buckwheat soaker/scald.

I have been layed up with a twisted foot so I have had a busy week Baking and Cooking.

The Bread is a new one for me in Hydration. 28% Whole Wheat Sourdough at 80% Hydro, one with Lemon marinted  Olives and Oregano. The next with Toasted Walnuts and Sage.

Mixing in the flavours…..

This is attempt number 2 with a new variation of my own for this great recipe from fellow TFL regular David Snyder.   The original from post from David is here.

My last attempt ended up pretty good but I over-proofed the loaf and and the dough stuck to my new basket.  The bread still tasted very good and I ate it all week long.

This week was the 6th week for the rye starter being undisturbed in the fridge.  O\It is also the last week we will bake from it as well since it is almost down to nothing.   It needs to be refreshed back up to 125 G and restored in the fridge for another 6 weeks of no muss, no fuss, no waste and no maintenance starter control.

Reblogged from: http://wildeconomies.wordpress.com/2014/05/02/wayward-experiments-with-durum-flour/

Reblogged from: http://wildeconomies.wordpress.com/2014/04/30/interview-with-olivier-part-3/

(Part 1) & (Part 2)

We went a bit off topic after the point where I left off, so, getting back to things…

Reblogged from: http://wildeconomies.wordpress.com/2014/04/29/interview-with-olivier-part-2/

Part 1 here: http://wildeconomies.wordpress.com/2014/04/28/interview-with-olivier-part-1/

When we left off, Olivier and I had started talking about multinationals’ hold on the free exchange and cultivation of seeds.

Having incorporated Quinoa into bread baking, this week I incorporated some left over from making black bean soy milk into bread. it gives a distinct taste of black beans, not as strong as its boiled n drain, but it is subtle enough for you to taste it. 

So before we move on to bread thats what i did with the black beans. I soaked it overnight, added equal parts of water to the soak beans and blend it with a handheld mixer. Drain it and repeat the process 3 times. You will have black soy milk and pulps. 

This recipe is from fellow TFL regular David Snyder.  As many of you know his quest for the perfect SF style Sourdough has benefited us all and this latest version has an increased hydration level.  The original post is here.  I followed his directions and ingredients closely with the exception of the rye flour.  I used my own freshly ground  whole rye flour and increased the amount in the main dough to 11  grams and used 11 grams less of the whole wheat flou