This Sweetie Pie is basically a Tartine style loaf employing 100% hydration rye sourdough with added raisins, pecans and mashed sweet potato - yum! I found the recipe here:
http://girlmeetsrye.blogspot.com/2014/04/sweetie-pie.html
A wee burst of summer
Buttermilk Aromastück brot fueled by the grainy sweetness of an Aromastück concoction, prepared from rye&wheat, straight off the grinder stones. This comes together with oatmeal porridge, buttermilk and a dark wheat flour levain for a full spectrum of aroma/flavour. Hybrid leavened, 0.4% fresh yeast. 20% buttermilk.
Are now two. The world has lost a great amateur baker, and an even greater big sister. Our sister Barbra died today... we will continue to bake with her forever. I am thinking I have to master her Tartine loaf... I am really going to try. I know many of you know my sister through this site... She was such a fan, and she contributed so much! The work of her hands and her heart were a blessing to many. She will be missed.
Diane and Helen, proud to be her sisters!
I am getting my chops down now on the Country Blonde. I like the flavour, crust and chew of the crumb. This was aslo my first attempt at David Snyder's San Jose Sour Dough. My SJSD needs work, but this is a nice tasting bread! I need to work on my shaping and scoring. At these high ambient temperatures 45 minutes was too long and the loaf tough to score with a lame. Forty minutes would have been better.
I've been baking sourdough for about nine months, and totally have the bug, thanks in part to all the help I've found on here. Would love some feedback on my first baguettes.
The thin ones were made from the san joaquin sourdough, and the larger ones from the tartine recipe in book one. I prefer the flavour of the san joaquin, although the crust on the tartine one was lovely. I followed both recipes precisely with no tweaks. San Joaquin was in the fridge for precisely 21 hours.
Crumb shots!
Looking at my picture, I am realizing that my boules are starting to look all the same! I am going to have to start practicing different scoring patterns for variation.
Hello! I'm new here, but I've been reading TFL for months as I learn how to make good (and fix not-as-good) sourdough. I've been tinkering with everyday wheat breads for a while, and have something that works reliably now. As an old Free Software hand, I know that the best way to get better from here is to give back to the community.
Time for a nice grilling and sandwich style bread. This one is fairly simple for my twisted mind...fresh milled Durum flour, Caputo 00 flour, AP flour in the levain and olive oil. I also used some white sesame seeds and smoked sesame seeds for the topping.
I used some Durum flour in the levain as well with the AP flour. I think the extra Durum really brought out the nutty flavor this style of flour brings to the party.
Satisfying to get a good result on my latest take 6. Takes 4 and 5 were over proofed with my new summer kitchen temperatures. All winter and spring my kitchen was a steady 68F Now that we have real summer it is running 73-75F and BOY does this temperature change mess with bulk rise and proofing schedules!
