For the 2nd test of our new 2 week old WW starter, we though we would continue our 100% whole grain quest to a 3rd bake, similar to the last 2, but making a few changes along the way as my apprentice usually does. She just can’t leave well enough, or me either for that matter, alone.
After the our take on Ballymaloe’s Brown Bread with Guinness and Biga, turned out so nice for St. Paddy’s Day, we wondered why we haven’t ever seen this bread baked as a sourdough at Ballymaloe? So we thought we would give it a go with Not Mini's Ancient WW SD Starter that is almost 2 weeks old and nearly tripling after 8 hours now.
Traditions get all tied up with the way things used to be but they point to a better future too. There aren’t too many traditions that are tied to bad things. No one wants to celebrate them year after year. Those we try to forget. But, the good things we want to remember and renew. St Paddy’s Day is such a tradition and everyone can be Irish one day a year, put on the green and look forward to a better future.
Wouldn't you know it......another year of clean living and the Irish Fairies stopped by to leave a St Patrick's Day surprise again this year! Wish The Leprechauns would take notice and follow the Frairy's lead ! Used Rachel Allen's lemon curd recipe and froze it for a year .......Fairies love lemon curd with some age on it. The cake is a lemon sponge with cake flour. I saw the Fairies tossing their dust on them before disappearing till next year.
The quest for the New Your bagel continues. This time we lowered the hydration 2% to 56%, used more barley malt, used 27% whole grains (the bulk of which was whole wheat in the dough flour to try to mimic first clear flour) and we used AP with VWG since we didn’t have any bread flour.
With David Snyder recent post of his new take on SFSD with higher amounts of Semolina and Ian’s new bread with semolina, it was only natural that another semolina bread would fit in this week. This one had a small amount of Desert Semolina - 150g. We wanted to see if the high gluten, not just protein, claims were true.
After 4 Fresh Loafians recent trip to KA flour where they took the rye class from master baker Jeffrey Hamelman and the recent spate of posts on altus, my apprentice couldn’t help but devise a baking test to see if we could tell the difference, taste wise, when altus was added to a high percent rye and 100% whole grain bread.
Perfect bread holder for home made Pate Maison.
This week we again baked, a little late as usual, with the 3 GMA’s. This weeks bread was banana bread. We were flat out of deserts around here and had been forced to eat Russell Stover candies for a few days, not the best option. So, when I saw the GMA’s fine examples, I knew my apprentice had to chime in with her take.
Varda caught the the original Pope's Hat was really a Priest's Hat and then we found out it wasn't and Priest's Hat either so we got a chance to fix that, inserting Priest's for Pope's and also fixing that to remove the Priest's Hat entirely and our spelling and grammer errors too. Hope this clears up the confusion in a confusing way.
We were making a stiffer levain Italian style and decided to revisit another Italian bread – Altamura style like David Snyder did here
