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Followed Maurizo's recipe. Had thick rolled oats, so I decided to soak the oats overnight with all the salt and then cook them a bit. Then I wouldn't need to mix in salt and then porridge since I finding mixing things in later annoying. However, its probably better not to do that since it's harder to mix in the porridge evenly, so then the salt probably wasn't evenly distributed. I also threw in 100g of walnuts because I like nutty loaves. Tried coil folding towards the end to be more gentle.

I love using potatoes in bread.  It gives the final product a nice soft and moist crumb.  It is supposed to also prevent staling, but I usually freeze half or more so I have never tested that theory out.  I've made this recipe before but this time I upped the amount of freshly ground spelt and reduced the amount of whole wheat.  I was very happy with the end result. The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.

Dear Diary,

Thus spake DanAyo, a goodly baker:

"The flop became a precious treasure because I learned something new."

Word.

This is my new mantra! I love this.

Here's a man staring into the jaws of defeat and sees a victory. And he's no fool.

May beginners like me take note. This... is the name of the sourdough game. NEVER get discouraged!

This is a hobby for me. This is how it's SUPPOSED to be. Else, it's no stinkin' fun.

   I love this bread.  I've made this one many times and this is similar to my other version but I increased the amount of fresh whole wheat flour and used honey instead of maple syrup.

This has a similar flavor to a challah bread but has much more flavor from the whole grain porridge and combo of fresh milled durum and whole wheat flour.  It's a great sandwich bread and makes amazing French Toast!

Table of Contents for my BLOG

Below is a compilation of Ciabattas that were baked in the Ciabatta Community Bake

This smells like deep fried onion rings when you are making it! I decided to try my old method of levain builds to see if I got more activity that way, but I found that although it rose the same height, it seemed less active during the builds. Bulk was about the same. 

Recipe

Makes 3 loaves

Dough:

700 g strong bakers unbleached flour

200 g fresh milled Kamut 

100 g fresh milled Einkorn

85 g dry Lundberg Wild Blend Rice (~240 g cooked)

20 g dehydrated onions flakes

Still wanting to see if our very strong 13.3% protein Canadian flours interfere with the open crumb I’m attempting another bake of this formula I’ve thrown together.  Instead of 80% strong bread flour, I use 50% strong bread flour, 30% lower protein flour (10% protein), 10% whole red fife and 10% dark rye.  9% prefermented flour is use and this time I’ve lowered the hydration to 75% because the 10% flour isn’t very absorptive of the water.

Eva, of Bake Street has got an effusively charming recipe for a sourdough coconut bread that includes both coconut water and fresh (or rehydrated) coconut in the dough. It makes an excellent, and interesting bread. Having just made it, I can see why she says it is a bread to return to again and again.

Hey bakers!

I have decided to experiment with 100% whole grain sourdough breads lately, so below is the recipe for my 100% Whole Grain Spelt Sourdough Boule. I saw someone advise to try using a lower hydration when working with whole spelt because of the extensibility of the dough. The lower (65%) hydration definitely works for me! This bread was great. A video of the whole process is below.

Levain/Starter Build

25g Sourdough Discard (from the fridge)
50g Whole Grain Spelt Flour (Bob's Red Mill brand)
50g Water (ambient temp.)

Put an egg wash on your loaf, sprinkle the seeds, then put on another coat of egg wash. The seeds won't fall off!