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Here are my sourdough croissants from Daniel Leader's Local Breads. It's the nicest croissant dough I have worked with thus far.

Formula;

With a new baking job I've been overwhelmed to the point of hardly having time to enjoy posts on TFL let alone contribute.  But as the 4th has approached I found a day off to recharge my batteries, revisit some breads I love to bake, and try an experiment in dinner rolls involving ciabatta dough.

First, revisiting old friends - in this case Hamelman's mixed starter pain au levain, and, fougasse. 

I was in for a pleasant surprise when I made the beer bread from Jeffrey Hamelman's Bread book.  It was sweet and tasty.  I had my fun turning this into rolls.  

I've adapted the recipe a little,  reducing whole wheat,  and using the diastatic malt powder as I just couldn't find barley that I could sprout.  

I'm beginning to appreciate the stretch and fold method,  as I do see the impact on the crust.  I'm also learning how to steam my oven such that I get the thin crispy crust.  

I just finished making my first edible bread in my cob oven.   In May I had no kitchen so wasn't able to bake at all.   Then in June, I got my kitchen back, but I started the process of building an outdoor oven.   Since I am not a handy person this was very challenging.  I read Kiko Denzer's book from cover to cover, did soil testing on the dirt around my house, bought some materials, scrounged some materials and made some materials, and got some great advice on the forum here.   I heard a lot of things about how you could make this sort of thing

This is a bread from "A handmade loaf" by Dan Lepard. Good thing I googled before making it, the formula has a mistake, the levain amount should be 75g, not 150g. You can see the thread about this issue, as well as the whole formula here.

Hello,

I'm going to try a recipe I found on this site for Kaiser Rolls. I have a couple of questions and know that someone out there would know the answers.

What is the importance of the Malt Powder and is there a difference between this and the Malt powder you would put in Malt (ice cream)?

The recipes calls for 1 tablespoon malt powder. I'm wondering if this is a significant step in the process and what would happen if I left it out..

I am leaving to Austria for two months, there will be no baking... Can't possibly imagine how it must feel: no kneading, no feeding your sourdough, no messing up in the kitchen. And my poor starter... I have just thrown it away in the bin, since none of my relatives seemed eager to look after it.

Anyway. I obviously could not leave my family without fresh bread, so I baked 5 loaves in just a couple of days: 2 pain au levain with whole-wheat, dark silesian rye,

rye with walnuts and

Every summer we're faced with the pleasant task of trying to figure out how to use all the fruit from our trees.  Most of the fruit gets ripe at the same time and it's not possible to eat it all fresh.  Right now the apricots, apriums (cross between apricot and plum), plums, and sour cherries are almost all ripe.  The fig tree, which usually has 2-3 crops per year, is also beginning to have some ripe fruit.  Carol doesn't like jams or jellies so that rules out one method of preserving them.  I like jam but I rarely eat toast, so I don't go through the

Catching up again.

Tomatoes, fresh basil, garlic, olive oil and farfalle are all that is needed for this fresh pasta salad that you can prepare a day ahead. Great for a a July 4th cookout.

It can be fast and easy, or it can take a LITTLE MORE TIME.

http://turosdolci.wordpress.com/2010/06/30/homemade-farfalle-pasta-salade-for-july-4th/