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This is the 3rd recipe I have baked out of Peter Reinhart's Artisan Bread Every Day. I followed the recipe quite closely, choosing to go with 1 cup of buttermilk and the rest no-fat milk (from instant powdered milk). I used white sugar and canola oil for sweetener and fat. The only real change I made was to add 1 Tablespoon of Hodgson Mills Vital Wheat Gluten (first time I ever used this).

Hi everyone...I've been MIA the past few months...certainly not from baking, but mostly from commenting on this site. I still consider this an invaluable resource though!

Somehow, summer overtakes.

I have begun blogging at a separate domain though, so come on over and see what I've been up to! It's my adventures in the kitchen along with snippets of the things I grow and create....

See ya there!     http://www.brightbakes.wordpress.com

Hello,

I have posted this recipe, more or less, elsewhere, but I am recording it in my blog for posterity, with some updates to my process and my thinking:

Again, this isn't a recipe for the baker who prefers precise measurements!

This particular bake was a redemption, after several all-sourdough Multigrain failures in a row. Having seen David, Lindy, and many other TFL bakers exhibit their wonderful 5 grain levain loaves, The recipe was on my to-do list for some time.

Also, Hamelman praises the flavor of the said loaf in his "BREAD". Yesterday, I gathered some nerve to start another sourdough, this time armed with the collective wisdom thankfully shared by fellow TFL members.

Baker Ben suggested that since the testing is over and we had such a great group come together, that I continue to blog about the actual process we'll be going through to actually get the book into print.  I think it's a great idea, so, with thanks to Ben, here goes:

I haven't baked in a while;  super busy at work.  I just made the bread described on this page, modified to not include raisins (no one in my family likes raisins except me).  My 5 year old helped with the measuring for a school math assignment.  It came together easily, and the gluten developed with 2 minutes of kneading, and 3 rounds of stretch and fold over 2 hours.

Hey All,

I've been having trouble developing a gluten structure in rye breads that will will hold up. The surface of the dough cracks and splits. Anyone have any pointers?

[size=18][b]Introduction[/b][/size]

Usually I am not too much involved in the blogging world, or the blogosphere, as it seems to be called. There is a fine line between writing just for serving your own ego and writing as part of a social endeavour, the desire to contribute to the wide array of knowledge and media which is the source for all the people, including myself, in the need for advice. I always feared going too much for the former.