Blog posts

Double Pecan Bread with Cranberries

Profile picture for user Isand66

     Sometimes you feel like a nut....sometimes you don't.....Well I always love nuts; especially pecans!

For this bake I ground some fresh pecans in my mini food processor and added that to the levain with some AP and freshly milled whole wheat.  The idea was to get some extra pecan flavor into this bake and I think it worked.

Cranberries go great with pecans and also complimented the mix of freshly ground spelt, rye and whole wheat.  I added a little honey to give it a touch of sweetness.

butternut and cherry sourdough

Profile picture for user stu currie

This is today's bake. I got the recipe from sourdough by Sarah owens. It's a really good book if you haven't read it, the best thing about it is the fact that she provides loads of recipes to use leftover starter,  so you don't have as much waste.

Treacle rye bread

Profile picture for user Cuisine Fiend

Black treacle. Oats and barley. Sultanas. Three kinds of seed (plus caraway). Rye and white, or spelt if you'd like it gluten free. Did I mention sultanas?

The dough feels like making mud cakes. You have to wait until it's completely cold before you slice it. What can I say? It's the tastiest non-sourdough rye bread I've made and/or tasted. Link to the recipe's here.

Walnut and Raisin Levain

Profile picture for user Brokeback Cowboy

Levain

237g/  95% White Bread Flour, unbleached

13g/   05% Whole Wheat Flour

250g/ 100% Water (12C)

100g/  20% Mother

  1. Dissolve 100g of Mother in 250g water at 12 degrees celcius. 
  2. Add liquid to flour and mix until a slack mass forms
  3. Refrigerate dough for 6 hours
  4. Remove Levain from fridge and let rise at room temperature (18C ideally) for a further 18 hours
  5. Allow 24 hours of maturation before using

 

Over-proofed lemon poppy seed loaf

Profile picture for user sadkitchenkid

 

I fermented this guy for about 24 hours total (7hrs on the counter after mixing, 13hrs in the fridge, 4hrs proofing) which I knew was a lot for this batch but it was the only way I could fit it into my schedule. Anyway the smell of the dough and bread is so beyond words amazing. The bread has a great flavor, and though overproofed, the crumb is soft and chewy. 

Hooch city!

Profile picture for user brandonbart

Hey everyone..

I have a question thats been perplexing me quite a bit and im finally turning to the pros. 

I have a new starter that i started in september using the pineapple juice method. I work 12 hour shift work and have 7 days off every two weeks, and i bake pretty much EVERY day off. So my starter stays on the counter full time and is fed daily.