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I did a forum post a week or so ago asking if anyone knew more than me about making Joe Ortiz's Pain de Seigle de Thiezac . I didn't get any comments so I supposed the answer was no. So .. here is an update.

Well after making about a couple dozen bagels a week for the last 3 or 4 weeks, I figured I would try Cinn./Raisin Bagels as well as regulars.

Thing 1 and Thing 2 have given birth to two reasonably successful loaves of bread. I used Rose Beranbaum's 2 day basic sourdough recipe from TBB. I made one loaf with each of the starters. The doughs were made from:

OK so it's not sourdough, it's not even yeasted. But and this is a big but, i swear it is the best damn cornbread EVER!

In fact, I have just vowed to myself that I can only make this for a special treat because over the course of just today I have lost all reason and have eaten more of this cornbread than i care to admit!

Sourdough Ciabatta - One Step

Sourdough Ciabatta - One Step (1)

Sourdough Ciabatta - One Step (2)

It is a sad truth that supporting oneself can seriously compete for the time we want to spend on the really good stuff. Last week I squoze in some shopping between business errands. That trip to the bulk bins let me get some rice flour to help cotton release dough during proofing and barley to attempt home made malt. Although I am a child of the sixties, I never could get grains to sprout uniformly and this test was more of the same. Some grains go ahead and sprout and others just go to funk.

Partly due to a desire to answer some long-held questions, partly in reponse to a recent topic, I undertook an investigation of breadmaking while camping this weekend past.