trailrunner's blog

Off to a good start! Picture resized automatically! Yeah ! 

This is Maurizio’s original formula with my adaptations which are pretty extensive but I’d never have tried those without his base information. 

I used my flaked grains , the last of my Kernza and the rest is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the overall water. I also used my Trinity 35g each EVVO, Buckwheat honey, homemade yogurt  and subtracted that from overall water. 

I figured out how to downsize an image. Used my flaked Kernza for my usual porridge bread. It just keeps getting better and better! Amazing tender open crumb. I took advantage of the information others posted to get more flavor out of the porridge step and just poured boiling water on the flaked grain and didn’t cook further. Worked perfectly.

Still can’t get photos to load. Oh well the bread is perfect. 😊
Danni doesn’t post here anymore but her amazing breads reside in my list of favorites forever. 

I flake my own oat groats. I use my Trinity , add 100g of very active Apple YW along with SD levain and sub an assortment of fresh milled grains.

The biggest and most notable change for this bread is the fermentation temps and timing. I’ve never done either like I did this time and likely won’t be able to replicate exactly but will try due to how well the bread dough performed.

I doubled and baked the 8 small loaves and an 8x4 pan not quite full. 

2 T soft butter

1/2 c white sugar 

1 large egg

1/2 c light brown sugar 

2 c fresh milled Purple Straw soft red wheat

1/2 t baking soda 

1tsp baking powder 

3/4 tsp salt

1 1/2 tsp mixed spices - I ground cinnamon. Allspice, clove and nutmeg

1 c sliced pre moistened dates

zest of one orange

3/4 c oj

Haven’t made this since 2018. What was I waiting on ???? This was originally posted by the prolific poster/ baker Shiao-Ping. It’s the most flavorful rich incredible bread. I made my own adaptations so will write it up below. 

It’s very easy to inoculate your current YW with banana slices. There’s also info online to start a YW with banana from scratch. I just add a new fruit to some of my current active YW I don’t start from scratch. 

I’M SORRY! I used the soft wheat had both out for two different projects. Corrected . 

Amazing, light as air. And the flavor! My husband is the biscuit man expert! We have the best formula ever thanks to a blog that I will link. Get your buttermilk icy cold. Melt the butter ( use WAY less butter than folks think you should) stir into the icy buttermilk and voila. No cutting no overworked dough. Perfection. 

Will update with formula if you are interested. C

Adapted from TX Farmers formula which she in turn adapted from Laurels Bread Book. It’s simply outstanding and easy when you remove all the mixer stuff and follow the lead that was started of hands mostly off the dough and let time do the work. 

We don’t care for the shreddable crumb instead we like the cake- like fine crumb. So enough about that here’s my variation on a classic. 

Levain build: 

26g stored starter

43g H2O

As far as I can tell these are a first ! No one’s ever posted an Apple Yeast Water levain bagel. I used to make bagels all the time. Have always and only used the formula from Wild Yeast blog. They are always perfect. I always use a lye bath. It’s extremely easy and so dilute there’s no danger at all. 

Three qts water and add 3 tsp lye. Bring to boil. Can reuse stored water. I’m stirring up another batch of bagels  in the next couple days so covered and left on back burner. 

Following are my adaptations to the no levain no knead bread. I mix everything together just til moist using a large wooden spoon. Autolyse 1 hr or so.

I  then do my version of bassinage by thoroughly wetting the counter scraping out the dough throughly wetting the top and patting out to a large rectangle then letter fold and tuck into a ball and place in oiled container. I do this 3x with 30 min rest inbetween ultimately using an extra 100 g of water. Dough responds exceptionally well and becomes like silk. 

500g t80 French import