Wingnut's blog

Dicided to make a dark rye because I wash making bangers with French Green Lentils for dinner. Love the taste of the rye with this dish.

I used two different poolish mixtures, I don't know why I guess I wanted to try it since I have never done it before. One was Sprouted Whole Wheat and the other FA AP Flour. Here they are floated around in their warm bath ready to be mixed.

Made a few loaves of Sourdough with Sprouted Whole Wheat Flour again. One loaf the rolls were for a small Dinner Party with a few of my Wife's workmates.

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80% Sprouted Whole Wheat Soughdough (with poolish)

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Poolish and Starter getting it on…….(cheeky I know)

All white flour Sourdough at 75% Hydro this time.

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This is another post of Pizza night with a new formula. This time with a starter and Commercial Yeast Poolish.

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My Wife's workmates wanted something a little more sweet than savory so Madeleinse it is. 

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Semolina Bread with Toasted Fennel and Sesame Seed topped with Sesame and Chia Seeds

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Just a quick post.

I made some brioche for a camping trip, after all one doesn't need to eat top raman when camping. 

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Cheers,

Wingnut

So I was at the market the other day and saw a hollowed out wooden oblong bowl and I said to myself, I can proof bread in that! So I did. The big Loaf is 1000grams.

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So I thought I would mix up a batch of Pita Bread for dinner. I put ground cardamon in the dough for a change of flavor.

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