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My usual starter lives on the counter top and is fed every morning a 1:2:2:4 ratio of starter, bread flour, whole wheat flour and water. The temperature in the kitchen is a stubborn 66-70F in the daytime and dips quite a bit at night so the starter lives on one feed a day for most of the week with 2 feeds per day in the run up to bake day. I've been managing my starter like this for about a year (with additional feeding in hot weather), it leavens bread just fine so I've had no reason to complain.

We haven’t made any pizza for a while around her for some reason.  It isn’t like we don’t like pizza but it is pretty messy when it comes right down to it – at least it is when Lucy and I make it at any rate!  Flour, semolina, corn meal everywhere, frying the Sausage, chopping all the toppings…..Yep I’m guilty and Lucy looks guilty.

These are two Tartine-style country loaves. 

Used the same formula as I have before, found here http://www.theperfectloaf.com/best-sourdough-recipe/

I just received my order from KAF the other day and wanted to use the barley flour I had ordered.  I love the nutty flavor barley flour provides so why not up the nutty flavor a few notches and add some walnuts and pecans?

I used some French style flour from KAF as well as the barley flour for main dough and used some sprouted rye flour I milled myself, along with more French style flour for the starter.

I received Artisan Bread  in Five Minutes a Day from a friend as a thank you and decided to give it a shot with the European Peasant Loaf. I was very pleasantly surprised at the results. I followed the outlined method pretty closely aside from throwing in a tablespoon of sourdough starter in addition to the yeast (1tbsp) and baking it in a dutch oven rather than on a stone with steam.

Hey it's Wendy here with a new starter project. :) 

While waiting on my other cultures to grow, I read about harvesting yeast from water used to ferment raisins. SCIENCE!! I'm a sucker for experiments. It's part of the reason I like bread baking to begin with. So this, I had to try. I put it together about an hour ago. (see photo) Doesn't look too appetizing does it? Lol

David Snyder's marvelous and "whimsical" boule 75% AP / 25% Semolina Durum creation.  But somehow transformed to baguettes and batard here!  How can be?  An incredible snap to the crust and a semolina nuttiness inside.  Good stuff.  

Just because...

Crumb shot added.

This past week, I tried txfarmer's Poolish Croissants again with great success. This time I used Kerrygold butter and all King Arthur bread flour. I had to let the dough relax a couple times to be able to roll it out, but was able to get really nicely defined layers.

Nothing like the extra tang you get from using buttermilk along with a sourdough starter.  I wanted a nice wholesome moist bread so a porridge bread using KAF Six Grain Flakes which contains barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes was added to some roasted sunflower seeds along with the buttermilk to make the porridge.

A nice mix of flours including AP, whole freshly ground rye, potato flour and freshly ground whole wheat were used.

It was strongly suggested that I start making pan loaf style bread to keep constantly in the bread box and that the loaves made a couple weeks ago with the sprouted flour and eggs would be desirable. At least the bread has some complexity to it and is 50% whole grain. I decided to bake a base line loaf because there was a couple of changes that were to be made, pumping up the starter percentage and altering the baking method slightly.