Blog posts

I've been messing with Hamelman's 40% rye with caraway.  I like to stick to wild yeast and the bread calls for a bit of commercial yeast.  He does suggest that you can just leave it out and ferment it longer, but I wanted to experiment with a long bulk fermentation of the wheat along with the 15 hour preparation of the rye sour.  I wanted to bring out more flavour in the wheat as a background against the caraway.  It worked out well with my starter refreshment schedule; I have 30g of 100% rye starter discard, I used 17g with the 363g of rye flour and 300g of water. 

One of the consequences of being unemployed is that you have all this free time to do whatever your heart wants to do, and my heart wants to cook and bake and spend my waking moments in the kitchen (if I'm not in front of the computer trying to look for long-lost high school classmates).  This makes my college-age daughter, home for the summer, happy as a clam for about 3-4 days, then she starts to plead with me to stop else she tips the scale more than she wants to.

My trusted sourdough starter is a firm white one, that I've had for just under a year now. We got off to a shaky start, but it's become amazingly reliable and flexible. It seems to respond very quickly to feedings and has a great leavening capacity. My only minor complaint would be that it's very mild in flavour, and imparts only a slight tanginess to the loaves. So, as an experiment, I decided to start a new rye starter from scratch, and see if this would result in more sour breads.

Happy to say my bread won two blue ribbons and the Scali got a merit award too! Have to admit that there was no other sourdough entered, and it is a small enough fair that nearly everyone gets a ribbon. My sourdough looked pretty sad and it didn't appear to have been cut, but we found a small piece had been removed from one side. All of the other loaves had been cut in half so maybe the judge couldn't get a knife through the crust! A fun experience and I wouldn't be so uptight about it another year. Thanks for all the good wishes, A.

Just wanted to say a big thank you to everyone here at TFL for this amazing community. With the help of all your comments and post I have been able to enjoy baking a variety of bread. Still taking baby steps but very excited. The handbook is also very helpful.

I know I have a long way to go still but I'm enjoying the ride at the moment.

Tereze, Sydney

This is a Wholemeal seeded loaf

I've packed all my stuff, cleaned everything, thrown so much out . . . I'm moving to Basel on Sunday and I'm getting read for it! Yeyy. That's why I stayed the whole day at home. I had to get all these rather annoying things done. Now my room looks very clean and rather empty. Well done, Salome!

Still, I had to make my day somewhat more fun, and a full day at home is perfect for bread baking. Unfortunately, I realized this just after breakfast, so I didn't have time to get my sourdough ready.

I've been far and away, hence a lot less active on TFL. That will change again soon. I received 'Crust and Crumb' in the mail (wanted to buy it in a store in the US, no such book available). This is a serious book, I really enjoy reading the first chapters. It is the mise-en-place before the actual work start in the rest of the book.

I updated my breadcollage, which I use to ask people to 'read' before they can pick a bread for me to bake.

In case you like to know: the questions I ask:

I just received my book 'Maggie Glezer's Artisan Baking' and was looking at the recipe and photos of this bread.  I have been wanting to make this loaf ever since David 'dmsnyder' told me how wonderful it tastes and it's his favorite semolina bread.  He also has the recipe and photo's on his blog.  I have made a few breads using the Semolina and Duram flour'. I love breads made with Duram wheat!

This bread is absolutely delicious!  I love the golden creamy color of the crumb!

Shortly after I joined TFL just over two years ago, Susan from San Diego kindly gave me her basic sourdough recipe and it has become my "go to" loaf. When my son was rude enough to ask why I kept making the same loaf I claimed that I needed to get it right so that I could enter a loaf in the County Fair. Well, in a classic senior moment I completely missed the deadline! So in effect I have been practising for two years, and tomorrow is the day to deliver the loaf. The dough is in between stretch and folds and I am cautiously optimistic.

is the reaction I mostly get at work when I mention that I do actually bake all the bread we consume at home. "We haven't bought bread for, oh, over a year now" I mention. The usual response to that is "oh, you got a bread machine did you? I have one, it's great, etc etc." Then I say no, sorry, I use my hands - the last few months I have returned to the good old hand knead (over my Kenwood mixer), which is why I made bread in the first place - I greatly enjoy the sensation of bread making, the changing of the flour'n'water paste into a smooth, soft dough, wonderful to touch and stretch!