trailrunner's blog

Great success once again with the flaked grains made into porridge. I used a white flour levain a whole wheat levain and Apple Yeast Water .  Flaked Einkorn was toasted  in my iron skillet in 3T butter till fragrant and golden. Cooked in a double boiler with 40g honey till water absorbed. Cooled to room temp and used my KA to fold it and the salt into the autolysed dough. A couple of bench folds and then a sunny window for bulk ferment. Overnight shaped retard , these are 1100g boules.

I wanted to post more data to help those interested in a fool proof way to flake grains. My last post was using rye in my Marga  Mulino Flaker and utilizing the technique I discovered on the Blog Foodprepper. 

I have even more positive proof that this is the best and easiest way to prepare and flake grains. I chose Einkorn grains as they are reputed to be “ too hard” to flake. Well with this method as you will see it’s simplicity itself. 

I read about them here on TFL the other day. I immediately got on their website and ordered 20# of Turkey Red. I love love TR because it has amazing gluten and as a grain from the 1800’s is tried and true. The folks at Grains on the Plains are incredible. Look them up and read their story. I ordered late on the 19 th. The wheat shipped the 21st and arrived today the 23rd. FREE Shipping !!! As soon as I bake a loaf will report back but wow am I pleased. c

i wanted this bake to be in my blog as well. Please check out the write ups in the post that Danny started. It’s amazing how one formula can be so versatile. The information given to the bakers is so helpful. 

There are more pics and a full description of my process in the Community Bake.

Really happy with the crumb! Open and so tender.no sourdough tang at all with the YW influence. Very dominant flavor from the oats. Will definitely be trying this again. 

and orange zest with semi-sweet chocolate chips. I took bits and pieces from TFL posters Shaio Ping and Beatrice as well as Jay on Perfect Sourdough a Facebook bread blogging site. I used his formula with a major twist. I made the levain with AP and cocoa and YW . I added another 100g of YW to the dough . This was a very large batch of dough. A two hour autolyse with everything except add ins. One s&f and an hour later one lamination for add ins. That’s it. No shaping just folded the edges under this the gorgeous free form bursts. The crumb is open and tender and so rich.

This Loaf is in a 17” long x 6” wide banneton. A friend gave it to me she had bought it years ago in Germany and never used it. 70% Arrowhead Mills AP, 20% home milled Kamut, 5% milled rye and 5% milled Emmer all sifted and bran fed to levains. 

This is the most amazing bread I have ever created. I used a banana bread recipe for the base. The original is on Perfect Sourdough Teresa L Greenway’s Facebook site. I had previously made her formula. In an effort to clear out my pantry I decided to incorporate new fruits but keep the other essentially the same. I have canned green Victoria rhubarb from a friend in Wisconsin. I used applesauce that I made from wild apples I picked. I created enough bubbly levain to double the formula making 4– 8x4 loaf pans. The original recipe as published by Teresa calls for discard.

Used the Mock Mill to grind my cornmeal. There isn’t much information out there so had to experiment. I ordered 6# of Hoosier Hill Farm yellow popcorn. Haha I was optimistic about my new project! 

I used “10” to start thinking it would be good for polenta. I then took out one cup of that and moved down to “5” then “1”.