Blog posts

Aiming for consistent performance while varying the ingredients.

First up, breads:

20% corn, 30% sprouted durum, 50% kamut, 7% olive, 1% dried basil

40% sprouted einkorn, 10% sorghum, 50% blue emmer, 15% hazelnuts, 2% coffee

I don’t have a proper oven, In my previous blog posts I would go to my relatives to bake which is not ideal, anyway I found that using a pan loaf is a great way to bake in a “toaster oven”. You also get even slices and it’s easier to store and toast.

My pan is 19.7cm x 10.6cm x 11cm.

First I tried a 340g loaf (300g + the ~40g in the starter) It’s a cute loaf (image above) but you can fit more in there.

Hey, guys.
 What's good? I am off from work next week so, that's always good on my end!
Lets get down to brass tacks. I am pretty proud of this loaded up pie! I made the movie because it's easier. I don't think it will go on my YouTube.

I decided to venture into enriched breads this week and make Pain de Mie from The Perfect Loaf: https://www.theperfectloaf.com/pain-de-mie/ 

One more step....

Process

http://www.thefreshloaf.com/node/51572/vermont-sd-baguettes-course

Scaled to around 240g each.

First four below were made with the baking set up described in Baguettes II

Baking process

Locally sourced, farm fresh seasonal pie bake.

So I decided to try baguettes again having had one previous attempt.  This time I tried the Anis Bouabsa recipe more or less based on what MTloaf and Alfanso posted here.

i only found one online mention of something similar 

here http://www.thefreshloaf.com/node/28972/cheese-starter-culture-sourdough-starter

but i decided to try and redo/re-approach my experiments that i tried before.

maybe a year ago, i started trying to add cheese cultures to yeast biga and let them sit a while and keep feeding it; (also, with tribasic calcium phosphate Ca3(PO4)2, just in case it helped)

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

Had been attempting sandwich bread since before Christmas- constant fails. After lots of research and questions, finally figured out I’d been doing 2 things wrong- underkneading and overproofing. That, and the crappy yeast packets from the grocery store were the culprits. Use only Saf-Instant yeast now and couldn’t be happier. This morning, I made the honey wheat loaves from Allrecipes. I usually do 1 loaf recipes, but this had 2.