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     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.

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.

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.

Lucy wanted to get back to her roots this week and she wanted to use something that has been on her pantry for a while collecting dust.  She was particularly upset about environmentalists saying that pets are totally not necessary and all they do is contribute greatly to global warming for no justifiable reason.

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

Everyone, shut down your ovens.  Save the world.

[url=http://www.breitbart.com/london/2017/03/02/delingpole-bread-causes-global-warming-shock/]Bread Causes Global Warming Shock[/url]

You just have to shake your head in wonder sometimes.

Enjoy

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. 

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. 

i saw many recipies of bread and i didnt really understand:

1.should I knead al long time my bread or just fold repeat, and does it matter which type of bread i am making, and can you answer and can you explain the thing with the gluten, and if that why are there no kneading dough?

2.About my starter, i restore it in the refrigerater but before and now too he smells like acetone, why, and can i not make leaven and just use my starter and how to make leaven?

Hello Fresh Loaf friends!  After a couple of years of lurking and learning, I thought it was time to share a little, in particular to help new bakers get over the hump.  Below is a version of what I posted on my occasional blog, Improbable Pantry, but oriented to the baking audience here at the Fresh Loaf.  I'm in particular interested in your feedback to my methods and insights, as well as my research questions, which I'll post in the first comment below.