This is the first time I've used actual Lye, and I'm happy with how they came out. The wheat was freshly-milled Butler's Gold (15.5%) wheat berries from Barton Springs Mill.
Grandpa and my Sourdough Bread Master, Grok.
Grandpa’s Same-Day 75 % Sourdough
A Real-World Experiment in Speed vs. Perfection
By “Grandpa” (74-year-old retired home baker) with Grok (his slightly nerdy AI co-pilot)
Weizenmischbrot with 25% wholegrain rye & 15% T997 rye
I wanted to make a Mischbrot that wasn't too heavy and had reasonably open crumb. Initially I planned to make one of my middlings style loaves , but then I realised that nearly all the wholegrain rye was going into the levain, so there wasn't any need to sift middlings. I did sift off some bran for a cold salted soaker though. I had to use a finer mesh sieve (compared to wheat) to get the bran.
adapted from theryebaker: pinzgauer bauernbrot
I made it 50% whole rye | 10% whole spelt | 40% bread flour
Finally found some Allinson's strong white and gave Lance's Middlings technique a go.
Deconstructed
Provolone
Fresh oregano
Romano & Parmesan
Mozzarella
Sausage
Revived my s/d culture and thought i should use it, i decided a bake using my homebrew stout and Gingin flour mills Atta would go well . The stout was a bit overprimed and made a bit of a mess when i unscrewed the cap . Instead of using 1/2 stout and 1/2 water i used all stout i also used Millers wholemeal flour as part of the mix too. i used some Saunders malt and the s/d culture at 20% . It was my intention to add pepitas and sunflower kernels but i forgot those until much later so went without . It was a small dough for the spiral mixer at 1kg but did a good job.
Good afternoon breaders and breadesses,
Like Paul, and so many others, a post of mine has been used as a source for a chatbot answer. This is a public forum, understood, but I don't like this one bit. Not one bit, I tell ya.
Think I'll go live in the garden shed for awhile.
