Isand66's blog

This is the most sour porridge bread I've made to date.  I think the 2 day rest in the fridge for the Einkorn and European Style flour starter may have contributed to it.

I used some pearled barley and Organic Six Grain Flakes from KAF for the porridge and added some cooked grits with cheddar cheese.  I didn't measure the cheese added to the grits but it wasn't a large amount.  Feel free to indulge.  I always make a lot more grits than needed and eat them with dinner or breakfast later on.

    This was supposed to be a Sprouted Durum loaf but I have not had time to do any sprouting lately.  I pulled out my mill and in went the durum berries and out came fresh Durum flour.  My mill does have its limitation so I have not been doing any sifting therefore the flour in this case was not as fine as store bought.

I decided to add some barley flour to try and get a little more nutty flavor and some egg yolks and butter to soften the crumb a bit.

 I have not had much time to post lately since I returned to work full time a two months ago, so this one is from a couple of weeks ago.

I wanted to make a hearty loaf and I decided to use some of the Angry Orchard Hard Cider I had on hand.  Normally I would create a soaker with the grains but this particular mix from KAF is fine to just add to the main dough ingredients as is.  The Harvest Grain mix contains whole oat berries, millet, rye flakes, sesame seeds, and sunflower seeds.

If you haven't tried making a porridge bread yet then what are you waiting for??  There is nothing else like it and if like a nice creamy soft crumb chock full of flavor than  you've come to the right place.

For this version I used some French type flour from KAF, Potato flour, along with some fine Rye flour I had left over from my Rye Book testing.  I added some Durum flour as well since I love the nutty flavor it imparts and for good measure some shaved Asiago and Parmesan cheese.

I love this basic formula that Karin came up with for these German style rolls.  I've made a Yeast Water version and a Sourdough version with great success.  I have been baking so much rye bread lately as a recipe tester for Stan's new book, yet to be released that I needed something lighter.  My Yeast Water starter is no more and my SD starter was not refreshed, so IY would have to do.

    Holy Sprouted Wheat Batman!  There is something about sprouted wheat that adds a softness and creaminess to the crumb that is hard to describe unless you try it for yourself.

  If I could only eat 3 things, 1 of them would be cheese, the other bread and the third I'm not so sure. There is nothing that smells so good as bread baking with cheese oozing out of it.

Continuing my exploration of sprouted flour I decided to make a porridge bread using freshly ground and sprouted whole wheat for around 36% of the flour with the balance being KAF European style and AP from the levain.

This is one of my favorites from the recipe testing group to date.  It has hints of fennel and caraway and overall just tastes great with a nice moist crumb.  It's perfect for sandwiches or just about anything.

I just returned from the annual Thanksgiving pilgrimage to North Carolina and needed to make some bread.  I refreshed my trusty AP starter and decided to incorporate some of my freshly milled and sprouted whole wheat flour with some Durum flour and some good old KAF Bread flour.

The results are in and this one is a keeper.  A nice moist and open crumb with the nutty taste of Durum along with the unique flavor of the Sprouted Whole Wheat really makes this one worth baking and eating.

 I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.

I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.