trailrunner's blog

400 g of levain half was Sourdough and half was my YW levain that I’m keeping as a firm starter  and just feeding it flour and water. 

It was 1400 g but didn’t quite fill the Pullman. I used my Trinity at 25g for each component. Dough fragrance was a rich chocolate. I used 3 laminations on a very wet counter to create a lovely elastic dough. 

Will definitely make again. Having it with Smoked Salmon and Horseradish sauce and veggies. Yum! 

Friday night is pizza night at TFL! I promised to show a thick crust light as air focaccia type pizza. Here she is. Parbaked crust weeks ago and frozen for just such an occasion as a cold cold COLD Friday !

I haven’t made these in ages. It was time today. These are 50% home milled rye all of which was in the levain. 

I doubled the formula to get 16 / 100g bagels. I always use lye , absolutely no outrageous precautions needed except a towel to keep them from sticking to parchment/ pan. 

I didn’t retard these and it makes everything much easier , they rose beautifully. Very pleased . 

700g AP - Arrowhead Mills

240g cold water

56g milk powder

34g non- diastatic malt powder 

20g salt

600g active levain

Usual 6 sticks. I only used SD levain no YW  but as last time I used 160g very ripe/ ready levain instead of 80g. They are a tad more sour than I like. But my taster loved them. 

The crumb is very very shiny which I haven’t noticed before. I’m going to add 3% non diastatic malt for browning in the next iteration. 

Haven’t cut it yet. I haven’t made this one in awhile. Sorted through past posts and decided to to try with different grains. My YW has been going strong as has my SD culture. I used 1/2 YW levain ( made with AP flour) and 1/2 SD levain also with AP flour. I also used 200 g of straight AWY. Mock mill grains, rye, white hard  Spring wheat, Yecoro Rojo  and added Arrowhead AP. Includes the Trinity as usual ( buttermilk today). Overnight bulk retard shaped and rose this morning as baguettes baked. Will post crumb when cools. 

This is batch 9 of my 20 kg sack of T 65 French flour from L'Epicerie. 800 g per batch of 6 loaves . I’m very pleased. This is a first using 100% YW levain . I tweaked the ingredients by doubling the levain from 80g to 160g and adjusted the ingredients to reflect that. I also baked 3 per pan rather than 2 and increased the baking time. 

Here’s the crumb. The flavor is exceptional. 

white chicken chilie with roasted Hatch Chilies .

David posted his SFSD years ago. What an amazing bread that I’ve made many times over the years. When I was hunting for a cherry- pecan combo bread up came David SFSD and Ian’s take on the formula. 

An amazing combo to be sure. I used dried UP Michigan cherries instead of figs , as one version suggested. Ha … cherries weigh less so I have a LOT of cherries. I folded them in with the final shaping and had lots of “ loose ends” lol. I love them slightly charred when toasted. Not everyone in my household would agree with the smoke lol. 

So light and crisp! Toppings are sauce and sweet sausage with Fresh Mozzarella, Monterey Jack and Parmesan. Love the flavor with incredible mouth feel. Definitely looking forward to the rest of the crusts. 




I made 2000g of my usual dough. This time I milled 260g of Breadtopia’s White Spring Wheat for the levain, added 7 g of ADY and 100 g of Apple Yeast Water because …. why not! 

Oh my . There’s so much going on here I think I channeled Ian! 😊🙏