Blog posts

There is a traditional type of test question in medicine called “visual diagnosis.” The student is shown a photo - it might be of a whole person, a face or just a piece of skin with a rash - and asked to make a diagnosis. The last time I took a test like that was for board certification in Pediatrics. That was in 1977, and I can still remember most of the photos I was shown - a young girl with an inguinal hernia, a teenage boy’s feet (They were flat.), a rash (Scabies), a child with a rare genetic condition (Progeria). I think there were a couple more.

Here is the same recipe as the boule but using a KA pullman pan. It is slightly sour with millet and sunflower seeds. Used reduced amount of honey,home ground WW and my sourdough. Both the WW and the sourdough are fermented overnight and than mixed together.  PR's Whole Grain Breads provides calorie info for each recipe.

PR's Whole Grain Breads suggests making in loaf pan or as a boule. Increased recipe size by 13%, used sourdough and fermented both ( freshly milled WW with water and salt and my sourdough starter) overnight.  Best toasting bread especially with added millet and sunflower seeds - 4 ounces.

So I've opted to work on previously formulas that I liked and get them nailed down this time around. To keep it interesting I'll float between a bunch instead of doing the same over and over.  As long as I keep notes and don't let a year pass this should work just fine.  I really wanted to work on the Whole Wheat Walnut but I need to source some good organic nuts that don't cost an arm and a leg so that'll have to wait.

After so much praise from breadsong and with my love of nordic ryes, I had to try this!  I stuck to Martin's original formula, which included barley and more seeds than breadsong's.  And more syrup! The web said you could substitute dark corn syrup for Swedish "bread syrup"; but to hedge my bets I split it 50% light corn syrup and the other 50% molasses and honey.

Here is the formula I used (which might be useful for anyone attempting to make Martin's original, which is in Swedish.)

Hello everyone!

Today's bake was a multigrain sourdough with a buckwheat soaker. I happen to love buckwheat and often eat it instead of rice -- a practice that is customary in many Lithuanian cafeterias (not that I'm praising the cafeteria food) -- so I wanted to incorporate some buckwheat flavor into a bread. There is always the option of using buckwheat flour, but for this bake I went for the buckwheat soaker/scald.

I have been layed up with a twisted foot so I have had a busy week Baking and Cooking.

The Bread is a new one for me in Hydration. 28% Whole Wheat Sourdough at 80% Hydro, one with Lemon marinted  Olives and Oregano. The next with Toasted Walnuts and Sage.

Mixing in the flavours…..

This is attempt number 2 with a new variation of my own for this great recipe from fellow TFL regular David Snyder.   The original from post from David is here.

My last attempt ended up pretty good but I over-proofed the loaf and and the dough stuck to my new basket.  The bread still tasted very good and I ate it all week long.

This week was the 6th week for the rye starter being undisturbed in the fridge.  O\It is also the last week we will bake from it as well since it is almost down to nothing.   It needs to be refreshed back up to 125 G and restored in the fridge for another 6 weeks of no muss, no fuss, no waste and no maintenance starter control.