EllaInKitchen's blog

Tried peter reinhart's Potato Rosemary Whole Wheat Bread in his book <Whole Grain Breads> today.

The color turns out interesting, because of the potato water I think.

Really into this book recently...The soak technique makes whole wheat taste less like 'whole wheat'...although i really love the 'roughness' of whole wheat. More importantly, it saves a lot of time during baking day as the texture has already beening forming during soaking and the biga.

I don't like sweet cakes or muffins(too much sugar is not good for me), so I decided to use my discarded SD starter to make a salty one so I can pack it for my work lunch. It turns out to be yummy (unexpectedly)!

Materials:

I tried a new recipe yesterday with potato. It turned out as a surprise. I like it:)

I made some guacamole to go with it. My first time to make this as well. Tastes good together.

Somehow I lost track of the ingredients during mix....and I kept adding water during kneed...so I guess its very wet...Not sure if that is the reason but I have never seen my dough size increased so much....after 1.5 hours in the room (3 folding) then 9 hours in refrigerator

Hopefully the result turns out okay.

I don't prefer breads with cream/milk/egg but my friends have Asian tastes so I'm trying this for them. I love rustic breads because they are more healthy and they look really cool and sexy...

I tried this recipe before but in order to kneed it to max (as below pic. I don't know how to say it in English) easily I added more water than original recipe. It worked but it was hard for me to final shape it (especially if I want to braid it with the same dough for my toast) even after I put flour in my hand when dong final shape.

My 2nd sourdough bread...

The inside of the bread tastes good (raisin + honey + a little rye flour + flour). However it doesn't look good. 1) it's a little burnt 2) it's not tight enough 3) the surface is not smooth.

This recipe owner's bread:

(picture from the owner's blog)

My bread:

Not very successful because I didn't proof the dough enough after the folding....so it didn't double...but still...it tastes good!

I like the flavor with Rye flour and banana..