Blog posts

This evening I was planning on doing a longer post about how I set up and made the first post on TFL 5 years ago today and how I couldn't have imagined that it'd blossom into what it has become.  I was also going to share photos of a cute little bakery in my hometown that my mother sent me, but as you've likely heard a terrible earthquake hit Haiti this afternoon and my employer, Mercy Corps, is scrambling to organize a response to the earthquake.  We of the fundraising team are doing all we can to raise funds pro

MORE SESAME SOURDOUGH

130g starter (100% hyd.), 305g water, ~1/4 cup sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour.

The dough was kept close to 76F throughout mixing and fermentation.

Sorry for the delay. I thought I would have a chance to post day two right away. I am now in day three of the creation of the starter. So let's catch up!

Day 2

I've found that the new year means I'm still going up the learning curve on my sourdough loaves. The continued low temperatures here in Kansas combined with above average barometric pressures gave me an opportunity to observe first hand some of the effects of weather on my starter and in the behavior of flours.

To continue on my last post, I experimented the gentle S&F technique on this classic recipe from Hamelman's [i]Bread[/i], page 164.  

It's the time of the year where blistering cold winds sweep the city and the surrounding mountainside. Rest assured, no matter how many layers you put on, the cold will penetrate them and get to you eventually. I'm certain that the freezing temperatures are partly to blame for me baking a dense Schrotbrot this week... I had a careful look over my kitchen shelves, pencil in hand, and jotted down potential ingredients for a solid log. I had a vague idea of what I wanted, but this turned out quite good I think.

This week's Schrotbrot:

Here are some of the breads that I bake regularly and offer to customers!

Recipies are surely to come.

Rick

Wake and Bake Bread Company.

L to R; Back Row: Mixed-Grain Levain, Sourdough Rye, Pain Au Levain.
Middle Row: Pain Au Levain, Sourdough Rye, Mixed-Grain Levain.
Front Row: Pumpernickel Rye

This is my first post on here, with much more to come I hope!  :)

Just thought I'd start by posting a pic of some Stout Beer Sourdough Rye Baguettes I made with a homemade stout beer.

They turned out wonderfully!

Rick

Wake and Bake Bread Co.

Inspired by Farine's beautiful Sweet Potato Bread, I made a few adjustments and am calling this bread, "Warm Comfort Bread."