Floydm's blog

Tonight I baked white bread.

Nothing artisan or fancy about this, just good, simple home cooking. The kind of bread you eat right out of the oven.

I fudged the recipe. It was basically:

3 cups all-purpose flour

1 cup very warm milk

2 tablespoons melter butter

2 tablespoon honey

2 teaspoons instant yeast

1/2 teaspoon salt

I baked an olive levain today.

This was basically like Hamelman's Olive Levain: 10% whole wheat, no yeast, just starter. I loved it:

Tried a whole wheat sourdough for the first time with my current starter.

Certainly not the kind of crumb I can get with regular bread flour, but not bad for something purely leavened with a starter.

So I set out today to try the new technique that we've been discussing from the New York Times article. I created a dough like what he described the night before and gave it an 18 hour rise.

I made a multigrain bread a weekend or two ago:

I made a porridge of grains the night before. Oats, millet, quinoa, polenta, and anything else I could find.

I added all of that to a simple dough. Slightly sweetened with honey, softened with some milk and oil