davidg618's blog

I've noticed in the forum posts there are, currently, quite a number of  TFL members concerned about the maintenance and vigor of their sourdough seed starters. Being one that doesn't like debates I generally stay away from commenting on those posts. However, in this moment, having been there myself I've chosen not to comment about anyone's concern; instead the following is a description of the simple way I maintain my sourdough seed starter.

Olive Oil bread--with a sourdough twist. Inspired by "Bourke Street Bakery: the ultimate baking companion" published by "Murdoch Books; year unknown, but very recently.

Baker/author Ken Forkish, in Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, makes an impassioned and compelling argument for home- baking in Dutch ovens.

...after two months test-baking rye breads, some of whose recipe addled my brain, to just bake my familiar weekly sourdough.

This is essentially Vermont sourdough from Hamelman's Bread with 11 percent less levain, and 15 hours retard at 55°F.

David G

Scalded Rye Bread

It's been a worthwhile experience. I feel I've learned a lot of the basics for handling rye flours. Four of eighteen I'll add to my modest repertoire: Rye Sticks, Milwaukee Rye, Zeltan (Tyrolean Fruit Bread) and Rye Squares; I'll likely tweak them all to better match the flavors I want.

I'm a believer biscotti lends itself as well to savory versions as it does sweet versions. Unfortunately, there are few savory recipes to be found.  I've been making a romano and black-pepper biscotti for a couple of years.  It's my adaptation of a parmigiano and black-pepper recipe I found online. I've been thinking of other savory combinations since, but haven't acted on them: until today.

This is a bacon-chedder combination baked today. The recipe is mine.

Bacon-Chedder Biscotti

250g AP flour, unsifted

2 tsp Baking powder

1 tsp salt

Zelten di Natale, or just Zelten; a popular fruit bread in South Tyrol, an alpine region in northern Italy. 

That's not surface topping, the loaves are loaded with fruit and spices fore and aft, and top to bottom. Yes, there's a little bit of rye dough too.

I'm saving these to serve at our annual holiday dinner, but I've nibbled a little. These are definitely not the dreaded annual Fruit Cake from aunt Jane!

David G

Easy dough to work with, very good flavor, tender crumb and crust. I'm going to try Reuben sandwiches with it.

David G

Never having baked, tasted or even seen these skinny loaves before now their shape is my best guess based on Stan's instructions.

I may not have got the shape right, but I'm sure I got the recipe right. They are loaded with flavors! We're planning a small get together with friends to eat these; each guest will bring a dip or spread they think appropriate for rye. I'm making a roasted beet, yogurt, bleu cheese and bacon dip.

Crumb.

David G