Yippee's blog

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

This bread is from one of Chef Michaud's books, "La Boulangerie Baking at home". 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

A super delicious dessert bread made in about three hours with CLAS!

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

Same bread made with CLAS, but using a different flour. 

I'd been a loyal customer of another brand of flour for over a decade, but I felt being ditched during this time when flour is so difficult to source.  So, I "deflected".  Maybe it's about time to change, and I love the new flour!

I am so happy today because I successfully made bread, and I had not made bread for almost a year. 

Last year, I threw away all my sourdough starters as I did not need them. I know that I can make delicious bread with CLAS, and it only takes a day to make. 

This loaf was made with CLAS, whey, mashed potatoes, lard, spices (coriander, caraway, and fennel seeds), and 100% home-milled rye flour. 

Thank you, Rus!

CLAS after refreshment, pH 3.4

I haven't refreshed my CLAS for almost a month, so this "bake" "forced" me to check on it.  Thankfully, it's doing fine in the fridge; the pH is 3.9 after a brief warm-up in the water bath. 

See my new toy? 

The old one... 

You wouldn't believe these full-flavored, cute little rolls fermented for only about two hours! Amazing CLAS thanks to Rus! 

I used my homemade red rye malt for the first time in this bake, and I'm so proud of myself!