I took cranbo suggestion and made this loaf with my new starter, using flo's 1.2.3. method. This is how my bread turned out. I'd say it's very pretty. It is more sour than my regular breads, but I eat a slice a few hours after baking it, so I guess the aroma wasn't fully settled. Tomorrow I'l be able to feel the real flavor, I hope.
Hazel
Little Nut
Recipe is from KAF(http://www.kingarthurflour.com/recipes/parmesan-batter-bread-recipe), I used instant yeast rather than active dry, which means I could skip the "warm milk to proof" bit, and make the whole thing even easier. Also skipped the cream cheese on surface, since I didn't have any. Very delicious though, a good base for all kinds of add-ins, next time I will try green onion and bacon.
Emulsified Raisin Yeast Water Loaf
I made a new starter few days ago, just to taake photos of the process.
I started with 100g (tap) water, 50g AP flour and 50g rye flour, let it sit 24 hours at room temperature. It almost tripled it's volume.
The next day I switched to a 12 hours feedeing schedule, keeping 75g culture, adding 75g water, 50g AP flour and 25g rye flour. Here are some pictures taken in day 2, 3, 4
A collection of my recent bakes:
Poolish Baguettes
Cut for BLT's
Ciabatta (Craig Ponsford formula)
This past week (June 5-11) May visited the Back Home Bakery from the L.A.
