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Hi there,

I noticed in the Google Analytics dashboard that this website has been mentioned Country Life Natural Foods quite a bit.

So curiously, I decided to poke around.

This seems like a really great place! There aren't too many online community forums that exist anymore.

Anyway, I just wanted to stop by and say thank you.

Maybe I might post some special discounts or sales in the future!

Till next time 👋

I had been informed that a crusty, French-style bread was required for today's brunch with my cousins.  So, like any good husband possessed of a healthy measure of spousal love and self-preservation,  I set to work.

forgot to resize! Sorry. 

I reworked the measurements to get a higher PFF. 

credit to (https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/)

• After a few years of success creating and maintaing starters they are suddenly failing. Mixed 50g slightly warmed water with 50g KA AP flour . Added the.same on second day and always started growing on third day .
• Suddenly this has proven unsuccessful . I’ll get a quick reaction third day but afterwards nothing .
• Can't imagine what is going wrong on several attempts .
• Any help much appreciated!
• Mike

My first attempt at sourdough sprouted wheat. The loaf is approximately 50% sprouted hard red winter wheat, 50% sprouted spelt flour, freshly ground grains purchased from Breadtopia. Used about 80 grams of 100% hydration WW starter and a teeny pinch of SAF instant yeast (maybe a 16th of a tsp). Dough hydration was approximately 71%. With all whole wheat I would have used more water, but having baked many spelt loaves I knew I would need to keep the hydration level on the lower side..

Today's bake:   Westphalian Pumpernickel - Westfalischer Pumpernickle (Germany)

Source:   The Rye Baker by Stanley Ginsberg

Notes: 

• From  TDW: 1862gr - 1 Pan(s)   Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM  
• To  TDW: 3259gr - 2 Pan(s)   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
   

Substitutions: 

I make Sourdough crusts and pre bake. Freeze and ready for impromptu dinners! I keep sauce in the freezer in pints and I buy Whole milk mozzarella and Monterey Jack ( can’t get Wisconsin Brick cheese). I use my 1970 sheet pans or my Detroit pans depending on how I feel. It’s all yum.