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Just a Sourdough Miche I baked this morning.

I used King Arthur [color=red]All-Purpose[/color] and [color=brown]Whole Wheat[/color] flour my father bought for me in Boston.

The miche was made with:

Based on a recipe from cityhippyfarmgirl through Yeast Spotting:

http://cityhippyfarmgirl.com/2011/09/20/golden-light-rye-rolls/

I thought I'd give these a go.  I didn't have the malt flour, and my shaping is not quite up to scratch - so I went more for the rustic look and didn't do the rye wash.  Also I didn't have flaxseed so used linseed instead!

Recipe:

Back home from my trip to the Grand Canyon. First bake since return (sourdough, of course) is preshaped and resting, coming to room temperature. I promised photos; here is one of the four-hundred I took. At best, a photograph, no matter how good, only triggers the sense memory of awe I felt when I first looked at the Canyon from Mather's Point.

David G

I liked the Whole Wheat Walnut Bread I got back in July from Acme Bread Company in Berkeley so much that I decided to try to duplicate it.  I posted photos of the Acme walnut loaf previously in my description of my July bread pilgrimage. 

I found a description of the bread and it's ingredients on acme's website: http://www.acmebread.com/bread/whole_wheat.

The recipe I came up with after a couple of attempts is as follows:

Whole Wheat Walnut Sourdough

On July 2, 2011, I drove from Sacramento down to the San Francisco Bay area and (among other things) visited two rather famous bakeries, Acme Bread Company and Tartine Bakery.

After seeing http://www.thefreshloaf.com/node/4507/concord-grape-focaccia, I knew I had to try it, and grapes were on sale at the grocery store. It's cooling now, dinner soon!

I baked two sandwich breads yesterday - sandwich buns and a multigrain sandwich loaf. Kind of had a theme...

The sandwich buns are adapted from a King Arthur recipe. I added white whole wheat flour and milled golden flax (both from King Arthur). I have used the golden flax a few times and really like the nutritional goodness and the texture it produces. Pictures first, then the recipe.

     This bread is growing on me.  If I'm going to keep baking it, it needs a name.  A really cool sounding name that may or may not make sense in it's native land.  A name like: Doppelsauer Bauernbrot.  Now, that's a name that sounds like it means business.  There's something about Oktoberfest season that always brings my German roots bubbling to the surface!