Isand66's blog

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.

Who knew there were so many different styles of rye bread?  This is just the third week of testing and I am continued to be amazed and impressed by the recipes in the new yet to be published book on international rye breads.

This week's breads included one from Poland called Wroclaw Trencher bread which is meant to used as a plate to hold your meal.  This was by far the most sour tasting of any of the breads to date and would go great with a nice beef stew.

This is my third attempt of the Pain Au Levain formula from Peter Reinhart's new book "Bread Revolution".

The first 2 did not come out correctly.  I now suspect the main culprit was that I did not dry out the sprouted winter wheat berries enough and the flour was too moist.  This time I let it dry out using a fan for a day and half and the bread came out much better.

This is the fourth recipe I have been asked to test from the upcoming Rye Bread baking book by Stan Ginsberg.  This one was much different than the first three.  It ended up being pretty simple to make and the final bread had a very tender crumb and soft crust with a nice mild tang to it.

This is the third recipe I have been asked to test from the upcoming Rye Bread baking book by Stan Ginsberg.  The beer is not too overpowering and the crumb is fairly moist for this hydration level of bread.  Overall a nice rye bread that makes a nice sandwich with some pastrami or corned beef.