Blog posts

Lucy finally got around to making a sprouted white sourdough that doesn’t have any whole grains in it….if you overlook the 6 grams of whole rye in the rye sour starter.

  Lucy kept this one at 74% average extraction for the sprouted 5 grain portion and the Kamut and wheat at 82% extraction making for an overall extraction of 78% for half the flour.  The other half of the flour was LaFama AP.

I know lot's of people post their Pain au Levain results, but I thought I'd share mine anyway and hopefully encourage some people to give it a go!

For all TFL bakers who like to bake with whole grain flours and still want to provide yourselves, your friends and families with lovely home baked treats then this recipe could be a useful one to have.  This is a healthier version of a classic cinnamon bun.  The raisins of course are optional, as is the dark chocolate topping, (although the indulgence factor is somewhat reliant on the chocolate!!) .  For full details please hop over to mybreadandbrot.com.

The 25% extraction sprouted multi grain bran sifted from the 75% extraction sprouted flour.

The little green rosettes will make your muffins taste bettah and sprouted grains will make your breads taste bettah too!  Sprouting is way easier than making bread so it is perfect for Lucy and I to do for just about every bake ……and a great way to turn a 3 day sourdough bake into a 5 day one – also perfect for us retired folks looking for something to do.

2015

1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

I was alone in the house this Sunday with nothing to do, my thoughts automatically turned to making bread. But what bread? There's not much stuff in the pantry and I want to enjoy the bread on the same day when my parents arive. I also want a bread like "that bread from that nice lady at the end of that narrow alley" you know what I mean. Days before I've been pondering about the wonderful world of street food; how quick, easy and convenient it is delivered to you and how delicious and varied they are; opening my own food cart someday or just going on a street food trip.

Today was one of those days I will always remember.  Nearly right up there with getting married, the birth of The Baby and anything else I can remember.  I got to see my pizza dough being prepared and baked in a wood fired oven by a real pizza master - Niecco Capone of Pomo Pizzeria Napoletana.

I dont know how I should classify this bread, either as a sourdough, a yeast bread or an artisan bread.  I dont feel like i can call it a sourdough bread or an artisan bread, because these 2 classifications come with a certain preconception these bread are more complicated to make than yeast breads.  However, this loaf IS a sourdough artisan bread, but it is also, super easy to make!

I've found this recipe useful because it gives a nice product and is a tasty alternative to margarine. If you like homemade bread, you might like homemade spreadable butter to go on top of it. All the best...Mark

1 C room temperature salted butter, 2 C canola oil, 1/4 tsp salt (or a bit more or less to taste). Beat well, chill in fridge.

To anyone even casually glancing at the most bookmarked pages on TFL, Jason’s Quick “Coccodrillo” (sp.) Ciabatta Bread is akin to the great thoroughbred Secretariat running against all puny comers.  I’d been avoiding trying it out, for who knows why, but just this week adrianjm added to the list of those posting their version of the bread.  So, I guess it was gravity that brought me to try it out too.  And I did.  Twice in one day.