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Hello fellow bakers,

The other day I was making some of my usual bread and decided to snap a couple pictures of the finished loaf (unfortunately with my terrible phone camera). I've gained so much from the blogs on the site I figured I should also add a recipe of my own into the vast bread vault.

First I made a starter using :

85 gr.  active wheat starter (fed night before)

85 gr  water

28 gr wheat flour

28 gr freshly milled coarse rye

28 gr freshly milled whole wheat

I then left this to ferment for about 6 hours.

Earlier this week while rummaging around in our local cookware store looking for unfluted French tart rings I spotted this nifty looking 18" long baguette style brotform.

Hello everyone,

For someone who doesn't like to drink coffee, I must say I love adding it to my bread.  It adds a subtle flavor to the overall product that is very pleasing and smells good to boot.

This requires a lot of kneading to create a dough with strength. It starts out as a liquid soup. 40 mins kneading by hand. A messy job!

Recipe:

• 200g white spelt
• 200g water
• 2g yeast
• 4g salt

Mixed dough:
 

Found some Canadian durum attta in the Indian aisle at the Lee Lee’s Chinese grocery- real globalization at work.  The brand was Golden Temple.  The ‘atta’ makes this flour different than regular durum or semolina since it still has the bran in it.

Sending this to Yeastspotting.

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Now that I have taken the dive bait and started baking with my Yeast Water Starter, it was time to try something a little more complicated.  Following the lead of my friend DA Brownman, I decided to try a combo yeast water levain and AP sourdough levain.  To make it interesting I made the yeast water levain using 100% durum flour in a 2 build process and combined this with my existing refreshed

After baking my first variation of sweetbird’s Buckwheat SD and Apple Bread here:

http://www.thefreshloaf.com/node/28081/dabrownman-butchers-sweetbird%E2%80%99s-lovely-buckwheat-apple-and-apple-cider-buckwheat-groat-br