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   I wanted to get a nice nutty flavor for this one without using whole nuts so I used ground pecans in the porridge.  I also wanted to combine the nutty flavor with the wonderful flavor of corn so grits were added to the porridge along with oats and  oat bran.  For the main flour I used corn flour with KAF French style flour and freshly milled spelt and whole wheat flours as well.

Hamelman Vermont SD with 125% rye flour levain

My first foray into the Vermont SD was back in April with the straight formula: 125% bread flour levain with bread flour, plus the 10% rye flour used in the final mix as directed.  

A week later - the same bread flour levain but I used AP flour for the final mix.  The dough was more extensible and less "rubbery" to work with.  A change for the better in my book.  2 letter folds during the bulk ferment.

I baked two breads this week (so far). It wasn't until I was well into the process that I realized both were originally posted by Hansjoakim a few years ago. Both are leavened with rye sour.

"Hansjoakim's Favorite 70% Rye"

"Hansjoakim's Favorite 70% Rye" Crumb

This dough was pretty hard to work with and the crumb and oven spring wasn't as exciting as my other loaves, but I think it is my new favorite bread. The flours I used are white bread flour and 20% wholewheat. I'll probably add more wholewheat or grain to this dough next time. Since a 50% wholewheat dough at 88% hydration would be much easier to work with than a 20% wholewheat at 88% hydration.

Here are the process pictures:

Almost everything in my garden plot died over the winter. The one exception is the sage. So I wanted to bake something that used sage, and recalled seeing Lazy Loafer's Sage & Onion Levain.

I used 50% bread flour and 50% AP flour because that is what I had handy.  It is extremely tasty.

This is a repeat of one of the multigrain breads from last week. I changed the method a bit but the recipe, aside from the water amounts, is the same. For some reason, the bread this week needed quite a bit more water than last week. I guess this reinforces the adage to be conservative in the hydration and adjust as needed.

 thought I would share this nice little loaf that I made for a friend the other day its 50% wholemeal with home brew stout, a  yeasted loaf. Unfortunately no inside shot as it was given away and well received  by a friend that was showing us his commercial smoking equipment that can also bake a loaf of bread  but not at the same time of course . 

I

Kind regards Derek

i would like to find a recipe for these. When Balducci's was on 6th Ave in NYC, they sold a biscotti that was a " break your teeth " hard black pepper biscotti and had a different finish than regular biscotti. Looked almost like they had a water bath at some point in the cooking. But not a ring, biscuit or wreath shape. Any help would be appreciated. Thanks

Lucy came up with a lite whole grain sourdough bread this week.  Each of the 8 grains were only 10 grams and nine were sprouted so this is really getting close to a the same type of SFSD style bread that David Snyder is so famous for around TFL.

Hi! Today is my birthday and I usually cook even simple meals to celebrate occasions like this but my mom underwent a D&C just a few days ago and was advised to rest for a fortnight to a month so I am the one who is manning the household now; I am doing all of my mom's chores in addition to my own so no time to bake or cook or even check your posts here this time. We just bought some stuff that I like from our favorite restaurant and stall.