Truth Serum's blog

I made some bread yesterday. As always I started with approximate measurements and then went off on a tangent.

Monday Night

So I took 2 cups of white whole wheat flour, 1/2 c rye, 1/2 c corn meal, 1/2 cup buckwheat flour and mixed it up with enough preboiled tap water at room temperature to make a gloppy pudding like consistency.

Tuesday

A friend had never used the dough hook on his kitchenaid and wanted to try making bread. So the night before we made a poolish for him, and we spent the day creating two simple loaves.

I just came across some videos explaining bakers math and making baguettes.

http://www.stellaculinary.com/podcasts/video/how-to-make-a-basic-baguette-video-recipe

This was my first attempt at actually calculating the sodium in the salt, milk, poppy seeds and bakers caramel and then dividing by the number of rolls.

I am wondering if any folks on this site, have some tried and true low sodium around 100 -150 milligrams per serving recipes for bread that they liked to share.

I just wanted to say Happy Holidays to all the other cyberbakers who contribute to this website. Thanks to all the feedback on a variety of topics. During the months on this web site I have made enormous improvements in my bread baking.

I just made a corn semolina bread that came from a recipe on the KAF website. It will come in handy as I face the known and unknown challenges of the upcoming week.

When a part of my life feels out of control, I turn my frustrations into baking bread . There is something so productive about turning those feelings whether they are self doubt, anger, frustration or sadness into loaves of bread.