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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

I have been having a problem with starters for almost a year now, which has resulted me giving up sourdough baking in general. Given, I once said that I was not happy unless something is rising in my kitchen- like reading a good book.

Rarely posting unless there's a change or something new.  I've baked Mr. Hamelman's Vermont SDs as my go-to bread a ton of times, although almost always as baguettes/long batards, I've never made two 750g batards in a single bake before (as far as I can recall).

My levain was last refreshed almost 3 weeks ago after having been gone for 3 weeks, and we are about to embark on another 2 1/2-3 week journey, so I thought that I'd at least get some mileage out of this aging levain before a next refresh when I return.

I needed something to spruce up our leftover lentil stew that was planned for dinner. This is such a quick and easy recipe and has never failed me. I usually make 1/2 of the total recipe and cook it in an 8x8 (well greased AND lined) pan. There are multiple recipes available on the web, and most of them use identical formulas overall. I have always followed the KA recipe and use rye flour as they suggest, but others say you can use barley flour.

I have finally managed a 100% wholemeal rye loaf using Mini's Favorite 100% Rye Ratio that I am not too unhappy about.

Two previous attempts were not bad taste-wise and both rose well in the proving, but one ended up having the dreaded flying top crust and being quite gummy and the other also gummy, even if slightly less than the first one.

The one pictured was made as follows:

Hi friends!

First, a heart felt thanks to Abe, Caroline, Clazar123, as well as multiple previous TFL members for sharing your methods! Especially the reminder about using the microwave with the light on. I did a test run (empty) and left a thermometer in there with the door slightly open and the light on. After 3 hours, the temp was holding at 76F, so that should work. 

This past winter I figured out my miscalculation on the salt content of my miso when I realized that I based the salt on the dry weight of the beans when in fact I needed to account on the hydrated weight.  This loaf achieves a nice mild yet distinct flavour of my homemade 1 year fermented red miso.  To balance the flavour I have added a small amount of my friend’s wild flower honey from their beehives.  Other than the addition of the honey, this is otherwise a lean bread since no fats were added.

Sharing this recipe for no yeast crumpets I developed and am quite proud of.

Thanks to Benito (https://www.thefreshloaf.com/node/72099/sourdough-fougasse#google_vignette) I tried it myself, and I was very happy with it.