Ilya Flyamer's blog

I wanted to repeat the same bake, but adjust after seeing the results. I reduced the yeast to slow down the fermentation, and reduced the hydration. Unfortunately, I accidentally overshot the temperature A LOT (I wanted around 25, but got over 30), so the fermentation was very fast even with just 1g IDY, and I only extended bulk by about 30 min. Despite lower hydration, the dough was still surprisingly slack. I wonder if it's just because it started out very warm, or CLAS doesn't strengthen the gluten like regular sourdough does, for some reason.

Decided to try to make "traditional sourdough" style bread using CLAS and CY. Mostly standard formula, 25% whole wheat, 75% hydration: https://fgbc.dk/1oiv

I used a week-old CLAS from the fridge, and I pre-warmed it before mixing, like recommended for wheat doughs. It contained 5% of all flour for the bread, like recommended for 1st grade or high gluten flour. I reduced the yeast from recommended just a touch, since I didn't want to open a new packet, so 2.4g instead of 3 g IDY.

Wanted to try something enriched with CLAS, and followed Rus Brot's interpretation of a 1940 Russian recipe for schneiken, meaning "snails" aka rolls - originally German in origin, as you might have guessed. Here is the formula with minimal instructions, since the video is only in Russian: https://fgbc.dk/1ofj

Continuing my CLAS experiments, made a whole spelt bread with seeds, following Rus Brot's recipe again, with a large/long pre-ferment, and very quick and warm bulk and final proof. Only uses a tiny amount of yeast (0.15% IDY of total flour). Recipe here. Here is my formula https://fgbc.dk/1ode (I used linseeds in place of sunflower seeds, that's what I had; also wanted to finish the last few grams from the bag of spelt flour, so added just a little more in the final dough).

As I mentioned in comments over the last few days a couple of times, I was making a CLAS starter. In case some people missed Yippee's posts about it, CLAS stands for "concentrated lactic acid sourdough", and it's just like a regular starter - except it doesn't have yeast, only LABs. I made it using whole rye flour, diastatic malt powder, a little vinegar, water by inubating at ~40°C, where LABs are happy, but yeast are suppressed. Vinegar creates a low pH to prevent growth of unwanted bacteria. Access to oxygen is also restricted with the same purpose.

Finally decided to take the plunge and make a 100% whole wheat bread. I used the Balcaskie landrace flour from Scotland the Bread. Here is the formula I used, with 81% hydration and a little honey: https://fgbc.dk/1nmi

I've made pitas a few times, but never posted here. Freshly baked pitas are absolutely delicious, I never knew they could be so tasty when I used to have them from the supermarket.

Basically, I make them using sourdough, with 20% whole grain (and I think I've only used spelt in this case), and 65% hydration, some olive oil and a bit of sugar. Here is the formula: https://fgbc.dk/1m2j

Combined the Swiss Farmhouse recipe with ideas from https://www.baked-theblog.com/cinnamon-raisin-sourdough-bread/ and some of my own inspiration, to get to this formula with about 40% whole grain, including mostly wheat and also a little rye and barley (beremeal), with 75% hydration: https://fgbc.dk/1n44

Wanted to make a mostly white sourdough with just around 11% whole grain flour (mostly wheat and a tiny bit of rye from the starter) and bread flour for the most part (mix about half-half of 12.3% and 13% protein) for a barbecue/picnic today. Wanted to try for a more open crumb with 80% hydration. Here is the formula: https://fgbc.dk/1mrr

To continue the story of milk/sandwich bread, I decided to change it all up, and tried using semolina in the dough, to finally add an egg, increase the hydration (~70%), and do a double rise. Also made two loaves, but each was much smaller. Due to scheduling, I had to do a long retard too. Here is the formula: https://fgbc.dk/1moj