Isand66's blog

Star Dust Whole Wheat -Spelt Cranberry Sourdough Miche

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Made with fresh-milled Star Dust Whole Wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.

The cranberries were soaked in water and drained before adding to the dough right before bulk.

This is one of my favorite whole wheat grains. It has a nice light flavor and goes well with spelt.

I was very happy with the crumb, which was moderately open for a 76% fresh-milled-grains bread. I added just the right amount of cranberries so you get the proper amount in every slice.

Durum Whole Wheat with Yogurt and Whey Sourdough

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Made with fresh-milled durum, Butlers Gold WW, homemade Greek yogurt, and the whey from the yogurt in place of water.

My wife had just made some fresh Greek yogurt in the Instant Pot, and I figured it couldn’t hurt to use some of it along with the whey that normally would have been tossed out.

Overall, the crumb was nice and moist, and the fresh milled durum and whole wheat flavors shone through. This made amazing grilled bread topped with some fresh cheese.

Purple Straw Potato Sourdough Rolls Act II

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Purple Straw is a soft white wheat that is not normally used for bread. It is called a Colonial Era honeyed wheat and hasn’t been around for over 50 years. I combined the fresh-milled Purple Straw with KAF high-gluten flour, and it worked perfectly. The Purple Straw is not easy to find right now. I bought mine at Barton Springs Mill a while ago. If you can find any, make sure to give it a try.

Fresh Milled Stardust Wheat with 6 Grain Blend, Rye Scald

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I made a similar version of this last month that came out pretty well, so I wanted to try another version of it.

Last time I didn’t make enough dough to fill both of the new, smaller size square bannetons, so I increased the total dough weight by about 25% which ended up working pretty well.

I love the way the scald helps promote a soft, fluffy crumb. I used some fresh milled Danko Rye and King Arthur Baking 6 Grain Blend, which contains barley flakes, rolled oats, rye chops, malted wheat flakes, millet, and quinoa flakes for the scald.

Durum Whole Wheat with Smoked Cherries and Caramelized Onions Sourdough

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My wife found these smoked cherries online, from a company called SMKD, so of course, I needed to try them. They are very smoky tasting, so I didn’t want to go overboard and only used a small amount.

I figured some caramelized onions would be a good complement, along with the fresh milled durum and Butlers Gold whole wheat.

The natural sugars in the cherries and caramelized onions, along with the FMF, really supercharged the bulk, and it probably was a little over-fermented.

Guinness Vermont Cheddar-Bacon Cheese Sour Dough Pretzel Rolls

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I just returned from a trip to Vermont, one of my favorite places. Stocked up on a ton of Vermont cheese and some goodies from King Arthur.

I used a high-content Kerry’s Gold butter in this one. Instead of my usual mix of FMF with durum, I used some fresh-milled Stardust whole wheat and fresh-milled spelt along with some KAF bread flour.

The cheese matched perfectly with the malty flavor of the Guinness, along with a little dark cocoa powder.

Multi-grain Black and White Sesame Sourdough

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Made with fresh milled whole wheat, rye, and spelt. A few roasted potatoes whipped in my mini-food processor were added along with black and white sesame seeds.

I normally don't add sesame seeds inside the dough so this was something different for me. I gave half the loaf to a work colleague, and he said it was his favorite to date :).

Nice, moist, and tasty crumb. 87% fresh milled flour.

Durum Whole Wheat Garlic Egg Parmesan Sourdough

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Made with fresh milled durum and Marquis WW flour and a little bread flour in the starter.

I added grated Parmesan in the starter and the main dough. My wife had recently made confit garlic so I mashed some up and added it as well.

The sweet garlic and copious amounts of cheese created a fragrant bread that had a soft crumb and tasted delicious. I’ve been grilling some slices after brushing on some good quality EVO and it is amazing.

Rye and Spelt Sour Dough w/ a Rye Scald & Sprouted Sunflower Seeds and Walnuts

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I was not originally planning on using my pullman pan for this bake, but with the high percentage of rye and spelt fresh-milled flour in this bake, there was no chance of getting this into anything else to bake.

I used fresh milled Ryman Rye from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.

I decided to do a scald, which provides added plasticity to the crust and crumb. It also tends to make the crumb softer. I used fresh-milled Ryman Rye that was not sifted.