PiPs's blog

My stocks have been running low. Grains, flour, salt and even the bread in the freezer have all taken a beating over a busy Christmas period.

With suppliers back on board after holidays I was more than a little relieved when a new shipment of biodynamic wheat and spelt grains finally arraived.

At the start of a new year I find I am torn somewhat. I know in my head that the 1st of January is just another day flowing in from the previous but my heart speaks to me of time spent in reflection and questioning before looking forward into the next 365 days of my life.

How do I want my world to look? How do I want to colour and decorate it?

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Christmas baking
Stollen, Golden Raisin Wholemeal, Pain siegle de Thezac, Pain au Levain, Country breads and Miche

As the holiday season rapidly approaches I decided to squeeze in what’s likely to be my last ‘real’ rye bake of the year before concentrating on the light and sweet Christmas goodies.

It is 4:45am on a quiet and cool Sunday morning.  I am taking my time … a cup of tea while listening to the birds. I can smell mangos on the table next to me.

Nat and I packed a lot of effort into yesterday. The yard work is done, and in between all the mowing and trimming necessary after summer rain I managed to put a few loaves of bread through the oven.

I have baked the ciabatta formula from Maggie Glezer’s Artisan Baking many times. For me it’s a reference point of what an ideal ciabatta should taste, look and feel like … oh and the aroma of the fermented biga is pretty special too. 

... and now for something different.

We helped celebrate a good friends birthday last night––the same person who I have recently started baking a weekly sourdough loaf for :)

At last we have a reprieve from the heat and humidity with temperatures almost 10°C lower than what we were experiencing during the week.

The cooler temperatures and comments on previous postings (thanks Janet) have inspired me to bake some wholemeal loaves.

I have a confession …

I built a new levain …

… but why?

For a few reasons … We are only a couple of weeks into summer and my wholewheat desem starter is not coping. After trying many methods of slowing the fermentation I am still ending up with overly sour builds … they are out of my control and smell unpleasant and it is starting to show in the resulting bread.

How did I become infatuated with idea of incorporating home milling into my bread making? 

... the baker Gérard Rubaud.