Przytulanka's blog

Inspired by the recipe from the blog: Discovering Sourdough I baked my English Muffins with Feta.

My lovely husband brought two bottles of Polish beer. He is not an average man who enjoys his time with pals watching games and drinking beer. He said that he was given the beer and  I could make the bread with it. 

So I did. In my opinion the best place for alcohol is in food. I also marinated and baked a leg of lamb with the second bottle of beer.

1st build of the sourdough starter

Wednesday 1:30PM-8PM

 I'm sure that many of TFL members remember the recipe -http://www.thefreshloaf.com/node/15778/g%C3%A9rard-rubaud-miche submitted by Shiao-Ping. 

On November I was experimenting with the recipe-changing flours, adjusting time of proofing and fermentation.

Whole Grain Miche

I have never been a big fan of pears. I eat only a few per year. But when I saw those I decided to buy a few. They were delicious. Their beauty inspired me to bake this bread.

Soaker:
453 g water

I am finally proud of my bread...It looks gorgeous. My special thanks for the web

 tutoring go to Australian Baker WARWICK QUINTON.

Porridge:

600 h whole-wheat flour

260 g whole-rye flour

100 g buckwheat flakes

850 ml cold water

Hello Everybody!