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Sending this to Yeastspotting.

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I had some KA WWW flour that was almost 8 months old hanging around doing nothing.  We like whole grains around here mostly but needed to get rid of the WWW in some kind of bread.  We hate throwing flour away for any reason if possible even if it flour we don’t use much.

My latest attemps...........

Good taste and crumb, for me.......

Cheers,

Wingnut

I haven’t started with my first breads as there isn’t much to tell you, so I am starting with the breads I baked this year.

First I started by cultivating my own sourdough starter. It is now a 100% hydration starter with a mix of 90% whole wheat flour and 10% dark rye flour.

I will try to write a different post on how I made the starter soon and to explain all the terms, utensils and about the baker’s percentage.

More than a little irony in that title...

"Life must change from time-to-time, if we are to go forward in our thinking."

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Stay tuned ...

Cheers,
Phil

Bread and Roses in January 2013

I've taken a bit of a break from baking, recently. Sourdough starter has been sitting in the fridge untouched for almost a month now, and it hasn't been fed in quite a while. I'm not worried about it. It's a resilient starter - in the past, I've abused it far worse than this, and it's come back for me after a week or so of careful attention.

  Been a long time since I blogged properly about the bread I baked. I was baking at least a couple of times a week during those absent days, as I’d always done, but haven’t got around to blogging about it, for one reason or another.  But today, I finally decided to gently and timidly ease myself back into my old bread-blogging routine, starting it with my recent (like, yesterday…:p) baguette. 

I got this idea from another post on TFL but can't seem to find it again - props to whoever you are.

Anyway, the idea is that since you can't use the DO method with a baguette, you use a covered steam tray which can accomodate a 3 loaf baguette form.