Blog posts

I I wanted to try the White bread with poolish recipe from FWSY, but did not want to wait for the poolish to ferment overnight so I used Reinhart's poolidh recipe which had a far shorter ferment time. 

Formula

Poolish

White flour 250 g

Water         267. 5 g

Instant yeast 0.675 g

Final dough

White flour  250 g

Water          125 g

Salt              10.5 g

Instant yeast 1.5 g

Hi, I was going through the fresh loaf, and I realized that a lot of people on this forum are actually looking for souring bulk nuts & seeds for their bakeries, etc. 

I happen to work at Olam, which is an almond farmer & processer in California owning Hughson Nut facilities. Olam is also a processer and trader of other nuts & seeds. To cut the story short, Olam has recently started a website OlamNuts.com for US/Canadian customers selling Bulk Nuts & Seeds. 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

Hey Fresh Loafers! Apparently this is my first blog post in 10 years! Wow, there have been lots of changes in the amateur artisan bread world. I haven't gone anywhere. I've been baking on and off, in the midst of a busy career and family life, but nothing I felt compelled to post apparently.

Like lots of other folks, I've been spending more time at home during the coronavirus epidemic. I'm so grateful to have a job that lets me work from home and a supportive family.

These beautifully aromatic loaves were baked with the intention of incorporating flax seeds into my daily diet. This, in hopes of regulating my menses with "seed support cycling"; incorporating flax seeds, pumpkin seeds, sunflower seeds, and sesame seeds into my diet eating the corresponding seed to my cycle progression, should iron out some issues that I've been having.

Medium Vienna Dough for Soft Rolls

This formula is from

 “Inside the Jewish Bakery,” by Stanley Ginsberg and Norman Berg

 As Interpreted by David M. Snyder

May, 2020

I had 50% WW flour to use, and having enjoyed my last bake with Modernist Cuisine's "French Lean Bread" recipe, I thought I'd just try adapting that. A little Googling turned up this article [www.crumblycookie.net] which discussed P. Reinhart's Whole Grains method of two overnight soaks – half the flour with yeast, half with salt.

Has anyone had this happen?

Because flour has become difficult to find, I purchased a bag of supermarket brand white flour, rather than my usual King Arthur brand (couldn't find it anywhere!).  When I tried to use the cheap flour to feed my sourdough starter...it didn't work!  After several days of this feeding and the starter not rising, I was able to get some King Arthur brand and it worked just fine.

Can anyone explain what happened?

Almost forgot how to make em.  A little sloppy but the house smell fantastic !