Edo Bread's blog

Just a quick loaf to test some Central Milling High Mountain flour.

Got the results I expected. Happy with the flavor and results.

Holiday bread gifts.  Basically a 1-2-3  rye,ww, bread

A basic sourdough, Rye, WW, Bread flour..  then bagelized.

These little sandwich loaves are are made with pretty similar amounts of bread, WW and rye flours. They are just right to slice lengthwise, stuff with goodies and then cut in half for two good size sandwiches. Baking these pretty regularly lately.

Once the garden starts producing will be even more enjoyable stuff with fresh veggies.

Just happened to grab a picture that gives a pretty good feel for the oven spring I tend to get from a cloche. And, it also shows the cloche. That seemed like enough reason to post it.

Found some assorted grains tucked back in a cabinet. Sprouted them and made up a little 1-2-3 loaf.

I often forget how much wonderful flavor that can add.  kamut, spelt, barley, buckwheat groats, triticale berries, oats

My starters are always very strong.  I was a little worried though as I took a fairly long tip to India, how my main source would do. Apparently, it really wanted to get out and be made it to bread. I found it totally healthy, but half had escaped into the refrigerator!. Made a bunch of nice loaves after a feeding.

A few extra loaves - just a post to look back on someday.

Decided to try out a new stone in the grill. First test, of course, bread. 

Made a simple dough for safety, about 30% rye and tossed it on. Always need to re-learn the technique every year, but I think this stone is going to work just fine.