dabrownman's blog

It had been a while since we had used our cherry yeast water so we decided to make aa large 1 stage levain using some hard bits that was a 13% extraction multigrain soft and some AP.  It was refrigerated for 2 days after it doubled for this bake but we used some of it yesterday to make the cherry YW buns.

We needed some buns for tonight's monthly hamburger and sausage feast.  Sadly,  my wife won't be around for dinner meaning that I can really have a feast. if i want to pay the price later with some wrath coming my way!  It was 64 F this morning so Lucy was a little more feisty than usual so she sort of winged this one;

2014 Dabrownman’s TFL Blog Index

1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

Our half pie / half crisp Apple New Year's Pie is made with a short crust bottom and a crisp top made with 1/3 C each almond granola, oats, sugar, flour and 4 T butter with some salt and pumpkin pie spices about 1/8th tsp each..

For Rosh Hashanah, my wife stopped at Chompies Bakery http://chompies.com/  to bring home a fine, non sourdough, snail shaped, raisin challah.  It was a leaner to the left with the inner circles higher than the outer ones – very tall.  Just beautiful, perfectly baked and delicious!  I can’t wait to have it for French toast this morning.

With Rosh Hashanah right around the corner, Lucy always tries something new for knish fillings.  This year we caramelized some onions, then threw in some cabbage, a clove of minced garlic and some  home made / smoked shopped corned beef.

Here is Lucy's latest version of here fruit stupid.  The black plumbs were replaced by empire prune plumbs, the Nutella was replaced by mini chocolate chips and pecan pieces, the bread crust was replaced by a short crust pastry and the berries were replaced by nectarines and peaches.

We are out of white bread again.  Not surprising really since we don’t make much white bread and, when we do, Lucy puts at least 20% whole grain in it…. to tan it some and get rid of that blinding white crumb so damaging to the eyes of anyone who should be exposed to retina debilitating, white bread.

We were out of town for a few days and came back to a 100 year floods.  The normal rout we take to our house was closed so we had to go around and come in the back way.  The reason the road was flooded was the 5’ of rain we got in one day when we only get 7” a year.

This week Lucy came up with a combination method; part no knead, part slap and fold and part stretch and fold to go along with her recent sprouted flour fetish..  the whole grain sprouts this week were; spelt,  rye, barley and wheat and made up the 34%  whole grains in the mix.