I am always amazed what Lucy manages to come with in her spare time when no dreaming up bread recipes. This week she has developed a new piece of software that turns an existing piece of hardware into something truly unique and transformative for all bread bakers.
The No Muss Mo Fuss rye starter is getting up there in age. This week it was stored 14 weeks and smelled very sour. Lucy decided to try out some new things just for fun and because she is just that way. There is nothing she hates more than doing the same thing over and over. Once is enough for her most always and she has no fear. She does seem to do a lot more different things than most that way.
Yes this is the - Willing to work hard and sacrifice much sprouted sourdough bread. This week Lucy and I have been talking about why things are the way they are in the universe and why that it is so important for success in all things....including bread making.
It has been some time since josh posted one of his loaves but of them from long ago was a double levain loaf that has a dark starter and an white starter mix into the dough. Lucy was taken by this and she put it away for a rainy day but those are few and far between in the 110 F days of summer when the monsoon is far away.
If .and it is a big if, Bing Translator works …it means Brownman’s sprouted several grain sourdough bread ……( with a yeast water kicker – which isn’t in the name)
I really didn’t think that I could tear Lucy away from her computer this week to come up with a loaf of bread for this Fridays bake. She has been working diligently for a whole week programming something ever since I showed her how to program.
2015 Dabrownman’s TFL Blog Index
1/1/2015 - New Years Eve Pizza
1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds
1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA
This has been such a weird week. My wife is off to visit our daughter in Texas and eatng great food off of food trucks in Austin without me…… while I am eating curries, stir fries and smoked meats. I’m not sure who got the best of that. But the really odd thing was the turn that Lucy took.
It had been almost 3 years since we did any serious Kamut bread baking. It was June, 2012 when we did a 100% Whole Kamut at slightly more than 100% hydration. Perhaps it was a little hopeful but the bread spread set in and it stuck to the basket too making for a really bad looking Fisbee. Oddly the crumb was very open for a 100% whole grain bread.
