Simple rye/honey/water starter. This one came out SUPER soft...incredibley soft. I absolutely am in love with the texture. It's kind of a mixture of all sorts of flours since I had a tons of small amounts left. I had some organic gold&white from my co-op, KA AP, KA bread flour, and rye from my coop, and a stone ground white from a water mill a couple towns over. Yea...5 kinds of flour in this bread. It's wonderful!
Made some pizza last night. It finally got over 50 degrees here and for whatever reason I was in a major pizza mood!
Made this dough with flax meal added to it. Nice stuff. I baked it on my Lodge cast iron griddle that preheated in my oven for an hour at 550 degrees. That's why the pizzas are a little odd shaped. but mmmm, so tasty. Also, some ciabatta's from a couple weeks ago.
I'm brand new to this site, and WOW! Awesome stuff. I had never really ventured out online to find bread baking forums before. I just kind of did my own thing and learned from people along the way (mainly my father, who's an excellent baker) and cook really only for myself and my girlfriend. I have baked professionally in the past, but now have my own business in the financial markets and get to bake at home whenver I want, which is awesome. I plan to keep a little blog here with some pictures of breads I bake. Just a fun place to keep a journal of that p
