trailrunner's blog

credit to (https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/)

I make Sourdough crusts and pre bake. Freeze and ready for impromptu dinners! I keep sauce in the freezer in pints and I buy Whole milk mozzarella and Monterey Jack ( can’t get Wisconsin Brick cheese). I use my 1970 sheet pans or my Detroit pans depending on how I feel. It’s all yum. 

I found a few of my saved packets. I used to make these particular recipes a lot. I made the Pumpernickel so often that I wrote it out and had tossed the packet because it had fallen apart. 1977-78. 

Well I’m impressed that it’s not a disaster and I learned a LOT along the way. 

Never change too many things with a bake at once. CHECK! ( ignored)

Never try to multitask to the point of complete forgetfulness. CHECK! ( ignored) 

Be grateful that even though everything went awry the bread is wonderful . CHECK!!!!

We were running short of flaked grains. I have owned the Marcato flaker for a number of years. I have the hand crank version and got it on sale for $89.00  from an online Italian market. 

I had looked up how to prep the groats and found the wonderful Food Prepper site , I’ve linked them previously. You use 2tsp of water per 2 c groats, shake several times over the first 30 min then leave covered for 24 hrs. Very important and makes flaking so easy. IF YOU DON’T over water/ wait long enough. 

Well I won’t do it again. It stuck a bit in the pan, I believe that’s due to the lack of moisture as I used the same amount of butter as always. I also like the really square shape with the top in place and the texture and color of the top crust with the lid. 

The crumb might be a tiny bit more open but not enough to make a difference. 

I used the same exact ingredients as the most recent bake before this but I decreased the Arrowhead Mills bread flour to 100g and increased the Spelt to 200g. 

Another success story . Even more laissez faire than the last ones. I have been gone 6 weeks . I kneaded enough flour into my stored starter to make a very stiff ball. Put it in a glass jar in the fridge and waved bye bye. 

I took it out yesterday and covered with filtered water til it softened. Beat it with a table knife blade til blended. Placed for a few hours in the electric heating pad fermenter beside  the 2 qts of yogurt I was making. Removed it took out 80g and added 80g flour. Mixed and placed back in the high tech fermenter 😊. 

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.