Anne-Marie B's blog

Finally, my grape starter developed sufficient life to inspire enough confidence to bake with it. So I baked the Biga Acida loaves that I found on BakingMad.com. Success and lots of flavour!

A quick bread made with a bottle of dark stout, 50/50 wholewheat flour and bread flour and yeast. The dough was too soft for a freeform loaf and while digging for a loaf pan, I found my plum pudding mould and dumped the dough into that instead. I rather like the shape.

Back home and baking again. A new starter bubbling away on the counter. 

A savoury loaf with a cracking crust.  I will definitely make this one again.

Made the sponge the night before with my rye starter, straight from the fridge.

The original recipe did not contain enough liquid so I made the sponge with a 1/2 Cup water and the same for the final dough. Instead of using malt powder, I added a tablespoon of barley malt to the warm water and miso mix. I did not reduce the salt either. It is not too salty at all, just nice and savoury.

Figs x 2. I blended 120g dried figs after soaking in hot water and added it to my dough. After kneading I folded in 250g of chopped figs and let it rise overnight. A teaspoon each of coriander and caraway seeds goes really well with the figs. A great tasting loaf.

A slow sourdough with wheat and rye starters as well as a soaker made with dry bread, water and salt. It is then made with wheat and rye flours, semolina and ground hazelnuts. Great depth of taste. Lutz just called it dinner. Dinner it is.

Recipe here: https://www.ploetzblog.de/2015/07/25/abend-brot/

I had fun making these. Could not get hold of Grape Molasses to dip the rings in, so I used Pomegranate Molasses. It is a bit tangy and worked very well. Only the slightest hint of flavour and sweetness was detectable, making it both a good brekky snack with coffee or a midday snack with brie cheese.

Simple sourdough with a little spelt.  Happens when you run a little short on the whole wheat flour. Nice loaf though.

A swirl of buttery layers that gets fried in a pan. Made with 50% semolina and 50% bread flour. Eat warm when it gets out of the pan. So good on its own that you really don't need anything except iced tea or a glass of wine with it.

More bread than banana, this one. It contains a bit of everything in terms of the flour, dark rye, whole spelt and whole wheat. The banana flavour is very subtle.

Being so soft and moist from the fruit, it did not keep its shape and spread out a bit. From one of my favourite bread blogs https://www.ploetzblog.de/2015/12/19/bananenbrot/

If you are an Elvis fan, you will enjoy it with peanut butter.