With this basket of assorted pure rye breads I wish to tantalize your taste buds and tease you with these pure sourdough rye:
Thank you to the many TFL community members who have shown support for Mercy Corps' response to the disaster in Haiti. Your support means a great deal to me.
Overall we've had tremendous support from donors on this one. It you hit Amazon.com today you'll see they are listing us as the preferred charity.
I am interested in baking and selling bread from my home. I still have to work at a job that pays the bills, so this will "ease" me into retirement! Bread baking is my passion. I have given away more loaves than Jesus at the wedding! I am thinking of operating similar to the Amish near me, they bake on Fri.
Well, I'm just about to pull my first loaves of Marble Rye out of the oven! :) I can't wait to taste it. Recipe to follow.
Rick
Wake and Bake Bread Co.
Loaves in the couche after a 3 hour fermentation.
This evening I was planning on doing a longer post about how I set up and made the first post on TFL 5 years ago today and how I couldn't have imagined that it'd blossom into what it has become. I was also going to share photos of a cute little bakery in my hometown that my mother sent me, but as you've likely heard a terrible earthquake hit Haiti this afternoon and my employer, Mercy Corps, is scrambling to organize a response to the earthquake. We of the fundraising team are doing all we can to raise funds pro
MORE SESAME SOURDOUGH
130g starter (100% hyd.), 305g water, ~1/4 cup sesame seeds, 9g salt, 1 tsp toasted sesame oil, 400g All Trumps high-gluten flour, 50g coarse whole wheat flour.
The dough was kept close to 76F throughout mixing and fermentation.
Sorry for the delay. I thought I would have a chance to post day two right away. I am now in day three of the creation of the starter. So let's catch up!
Day 2
I've found that the new year means I'm still going up the learning curve on my sourdough loaves. The continued low temperatures here in Kansas combined with above average barometric pressures gave me an opportunity to observe first hand some of the effects of weather on my starter and in the behavior of flours.
To continue on my last post, I experimented the gentle S&F technique on this classic recipe from Hamelman's [i]Bread[/i], page 164.
It's the time of the year where blistering cold winds sweep the city and the surrounding mountainside. Rest assured, no matter how many layers you put on, the cold will penetrate them and get to you eventually. I'm certain that the freezing temperatures are partly to blame for me baking a dense Schrotbrot this week... I had a careful look over my kitchen shelves, pencil in hand, and jotted down potential ingredients for a solid log. I had a vague idea of what I wanted, but this turned out quite good I think.
This week's Schrotbrot:
