cfraenkel's blog

I need a treat. (those usually involve flour and yeast in my house)  Deb Pearlman (Smitten Kitchen) posted a recipe for a cheater braided brioche with lemon curd and cream cheese (A la Danish) I'm tempted. But I don't do regular yeast...so will convert to starter - https://www.thefreshloaf.com/node/55004/brioche-orange-blossom-water minus orange blossom water this time. 

There is nothing like waking up and realizing there is no bread for your morning toast.  I ended up having to eat yogurt for breakfast!

I threw this loaf together with very little fuss, and 24 hours later there was bread. 

I mixed up what amounted to 175 g of ripe active starter at 100% hydration.

added:

290 g. of All purpose flour

204 g of hard white whole wheat

314 g of water

11 g. of salt

to the 175 g of levain. 

I am running very low on safe AP flour, so I did this one kinda? whole grain.  I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.

Levain build: (4 hours before mixing)

10g NMNF rye starter

40g fresh milled hard red wheat

40g water

I am running very low on safe AP flour, so I did this one kinda? whole grain.  I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.

Levain build: (4 hours before mixing)

10g NMNF rye starter

40g fresh milled hard red wheat

40g water

My husband had a hankering for a rye bread....who can say no?

I grabbed my Hamelman, and went in search of a rye that had no commercial yeast and also was wholegrain.  I failed, so I modified his 65 percent sourdough rye to use only freshly milled grain.  I have to say - this is one of the tastiest rye breads I have had since I moved out of New York. 

Prepare sourdough -and then let it sit about 16 hours on the counter at about 20 degrees C

I baked 2 loaves of DMSnyder's SJSD and they disappeared overnight.... so decided I'd make something that at least seemed more healthy.

My DH was asking for a plain sourdough. But it's a little too boring for me. So I made a high hydration loaf and coated it with sesame seeds. 

500g Organic AP flour

262g water (over poured a bit)

150g Levin built from NMNF rye starter and whole wheat flour over 2 days

13g salt

Danni is my inspiration, (fellow teacher, Canadian, baker, potter) http://www.thefreshloaf.com/node/57017/raisin-fennel-sourdough%C2%A0