dmsnyder's blog

We're invited for dinner tomorrow at the home of one of my favorite high school teachers. He and his wife have become our good friends over the years. I offered to bring bread and decided to bake two different breads that I think they will enjoy: The Miche, Pointe-à-Callière from Hamelman's "Bread" and my own San Joaquin Sourdough. (This version)

My wife thought the miche would be just too much, so I divided the dough and baked two boules of 820 gms each.

Today, I baked Hamelman's "Normandy Apple Bread" for the first time. This bread is a pain au levain spiked with instant yeast. It uses a firm starter and bread flour and whole wheat in the final dough. The apple flavor comes from chopped dried apples and apple cider.

These were made with the San Francisco Sourdough starter from sourdo.com. 

Vermont Sourdough on the left. San Francisco Sourdough on the right.

My San Francisco Sourdough starter from sourdo.com is now two weeks old. I made another pair of my San Joaquin Sourdough breads with it yesterday. I modified my formula somewhat. I used a 60% hydration starter fed with AP flour only. I increased the amount of starter by 50%. I used KAF AP flour for the dough. I used no added instant yeast.

These breads were made with my recently activated San Francisco Sourdough starter from sourdo.com. I used 100 gms of starter fed with a mix of AP, WW and Rye flours, 500 gms KAF Sir Lancelot flour, 360 gms water, 10 gms salt. The formed loaves were cold retarded for about 14 hours.

I am again trying Ed Wood's "San Francisco Sourdough" starter. I began activating the dry starter just a week ago. It took about 5 days to get it up to speed. This is the first bread I've baked with this new starter. It's my "San Joaquin Sourdough" made without any added instant yeast and with KAF Bread Flour.

We were in Portland, OR last week. While I was in meetings, my wife bounced between Powell's (the biggest book store in the US of A) and the Pearl Bakery. I got to taste a number of their breads in sandwiches my wife brought back to the hotel, but I didn't taste their "multigrain roll," which my wife had one day and really liked.

I haven't made my San Joaquin Sourdough for quite a while. It is one of my favorites, so I made a couple loaves today. I used KAF European Artisan Style flour and Bob's Red Mill Dark Rye. The "variation" of note is that I used a bit less rye (5%) and put all the rye flour in the starter feeding. I also decreased the overall dough hydration just a bit to 70%.

Hansjoakim recently showed us a Flax Seed Rye Bread he baked from a formula Jeffrey Hamelman published in Modern Baking in March, 2009.