Blog posts

Yep Apple Dried Fig Yeast Water! I decided to go back in time and reread ALL my Blog posts from the beginning . 14 pages! Welp I am on 9 lol. There is a lot to read. All the wonderful comments and “ seeing” members who no longer post. It’s been fun but a little sad too. 

When I first discovered YW I read everything I could find here and all over the internet. I kept it going til last year! 

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I know our experience is that they are better if frozen right away . Particularly enriched baked goods such as biscuits and our biscotti and cake. My SD breads are always sliced and immediately frozen, just in a freezer quality zip Lock,  no special treatment otherwise. 

I thaw the bread slices out on the soapstone counter while preparing whatever else we are having. Same with all the other items. 

Here’s a discussion from 2012: 

We are working on learning how to make Chinese noodles by hand-pulling the noodles. In that search for the correct components we are trying a bleached Patent flour . 

As an experiment due to its lower protein my husband tried it to make his biscuits. Lo and behold it’s amazing. They are light and flavorful and everything you could want in a biscuit. 

Craggy and light perfect for holding butter and Bumbleberry Jam from Tucson AZ. 

I’ve always envied bakers who can effortlessly throw together a rye loaf—no weighing, no measuring—just by feel, like their moms and grandmas did. I’ll probably never be that type, but I love having a simple rye bread template I can grab anytime—something I can whip up with whatever’s on hand or tweak with different add-ins when I’m in the mood for a change.

The blog title is actually short for "Middlings Levain Bread", but it's a bit of a mouthful - read on....

I'm always on the lookout for ways to add more wholegrain to my loaves without reducing loaf volume and crumb tenderness too much. I have tried sift and scald but never been too happy with the result - the scald seems to make the bran tougher to me. I've also tried sifting and reducing the particle size of the bran fraction the bran fraction in a spice grinder to reduce particle size. This is quite effective, but rather messy.

So about a week ago, I was determined to finalise my lean starter formula for baguette practicing as salted bran starter (24:12:1 bran:water:salt), and put it into test. And since my baguette making skill is beyond awful (lol), I thought let's make something extra difficult for the sake of practicing.

I have starter specific problem. My bran starters (both lean one and buttered one) always acting out whenever making contact with glutinous rice. Dough always turn out sticky and melty. But I like it difficult, hoping it will be much easier later on when I handle easier flours.

Continuing with the French tradition and looking for something more ... fancy than a simple boul, etc, I remembered yesterday that I could also bake a "Bordeaux crown". The last time I baked a Couronne Bordelaise (with fresh yeast) it was 3 years ago.

This time I went for a recipe with lievito madre. Actually it was more a freestyle compilation of 2 yeast base recipes (homebaking.at and marcelpaa.com):

10% low extraction rye flour

A few days ago, I wanted to bake a bread with a higher wheat content, but still with a somewhat more intense flavor. Since I had no better inspiration, I choice fell on a French country bread made with Lievito Madre. Or at least my interpretation of a French country bread.

• 20% whole rye flour
• 80% Ruchmehl (or First Clear in the US)
• 2% salt
• 77% overall hydration
• 25% Lievito Madre
• all fermentation at 25°C
• baked at 230°C, not too dark, just until it gets a nice color and a nice thin crispy crust.

Next step in the Atta Flour Adventure was adding a little soy flour in the quest for fluffy. And I think I finally got it!

First out of the oven is this batch of pull apart rolls. (The loaf made with the other half of the dough is out of the oven, but still too hot to slice. I will add photos later. Fingers are crossed the crumb is just like this...)