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I made up a large batch of my Cheddar/Thyme bread Sunday for customers.  I just love this bread!  I find it fun to mix in the inclusions, as it breaks up the monotony of just folding. :)  I had to add an extra baking day this week, as this formula has become quite popular!  My daughter made sure that I baked an extra for us to have, too. :)

Formula (percentages inclusive of flour/water in levain):

Bread Flour (CM ABC+) 60%

AP Flour (Ardent) 30%

CM Red Spring (fresh milled) 5%

CM White Winter (fresh milled) 5%

Today's bake: Jalapeño Cheese Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note: Use baking sheets to catch the inevitable melted cheese.

Substitutions:  Substituted Bloody Butcher Corn for Corn Meal.

Looking to expand my repertoire with something less loafy, so thought I'd give English Muffins a go again after THIS ATTEMPT about 12 years ago! :)  I'm much happier with the results on these, which I will humbly chalk up to my gaining a bit of dough handling and reading experience in the intervening years! :)

I've been wanting to try Dave Snyder's San Joaquin formula, and I've also been wanting to try my hand at making a Pain Rustique loaf a la Prof. Calvert. So I combined the two, and it worked great.

Here's the formula, which I think has been updated a few times, with this maybe being the most recent -

https://www.thefreshloaf.com/node/53813/san-joaquin-sourdough-two-ways

Today's bake: Taralli Pugliesi - Italy

Source: insidetherustickitchen.com - Emily Kemp

Note: Modified the mix times to utilize a processor (FP).

• Flavor variations to try - Fennel seeds, red pepper flakes (chilli flakes), rosemary, oregano, black pepper, Parmigiano Reggiano. Use as much or as little as you like.

Substitutions: AP flour for 00

Spontaneous fermentation of water soaked raisins (sultanas). 3rd life cycle (refresh) [pic]

Kept @ 27°C for 3 weeks (once a week remake with water and fruit + previous ferment top-up)

Then used to seed a flour and water dough at a concurrent 27°C, kept in a volume of water.

7 days and 7 refreshes @ 1:1 or thereabouts daily (24hrs).

Next 8hrs, then 4hrs x3.

Typical float time = ~45 mins in all cases.

Looking good for a viable vigorous starter.

The last of my einkorn flour was used to make this loaf.  Einkorn hasn’t been easy to find, one of the places I used to go to for interesting flours has changed hands and the new owners are not selling as many varieties of flour anymore.  Since einkorn is a very weak flour I use it in the tangzhong since in its preparation the proteins are denatured so any gluten potentially from the einkorn won’t contribute to the gluten structure of the final bread.

Cherry season is going strong and they are readily available for a good price at the supermarket so I figured it was a good time to bake another version.

I had some leftover grits from a recent brunch so that was added for some extra texture and flavor. These had some cheese and butter added and added quite a bit of extra hydration along with the fresh cherries to the dough. The cherries were pitted and cut into pieces and drained in some paper towels before adding.