Sand Dollar

Today's bake: Sand Dollar
Source: Richard Hart Bread
Notes:
Substitutions:
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Today's bake: Sand Dollar
Source: Richard Hart Bread
Notes:
Substitutions:
Today's bake: Super Seed Rye Bread
Source: Richard Hart Bread
Notes:
Substitutions:
Today's bake: Sweet Potato Levain
Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens
Notes: Scaled to 2 loaves @ 1kg ea. from 2 loaves at .646kg.
Substitutions: None
Today's bake: Danish Rye Bread Ragbrod (Denmark)
Source: The Rye Baker by Stanley Ginsberg
Notes: Scaled to 2 loaves @ 1.575kg ea. from 1 loaf at 1.800kg.
Substitutions: None
Today's bake: East Berlin Malt Rye - Malfabrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes: None
Substitutions: None
Today's bake: Slow-Baked Finnish Rye Jalkuunileipa (Finland)
Source: The Rye Baker by Stanley Ginsberg
Notes: I scaled Stanley's recipe to make 2 small loaves instead of single larger one.
From - 1 @ TDW: 1.383kg Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To - 2 @ TDW: 1.210kg Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions: None