It had been forever since we had last used our yeast water – months in fact. It had been hiding out in the fridge like a forgotten SD starter. We wondered if it was still alive. After building the 3 stage levain, and waiting for 16 hours for it to double we decided to feed the YW starter and let it hide out in the fridge some more.
Lucy was beside herself this week after she found out that folks will be getting head transplants pretty soon. She immediately wanted to have her fellow Swabian Hero, Einstein’s head transplanted onto her cute little stubby legged body. I old her that a brain, even one as good as her hero’s, that has been sitting in formaldehyde for 60 years probably wasn’t a good pick.
A spelt sandwich bread that turned out rather nicely with a pleasant soft crumb. Its whole wheat, so super healthy, of course.
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Hello! This is my first bread blog post here, so I hope I do this right (uploading pictures and such.)
We've been watching our neighbors chickens and have eggs by the dozen right now! What to do? Well, I made some challah! (And quiches, and meringues, and lemon curd, and egg noodles, etc;....:))
Just wanted to share my some of my baking experiments with organic baking ferment.
Baking ferment is a combination of organic wheat flour, maise flour, peat flour, honey and water, which as undergone a fermentation process. It contains a lot of wild yeast strains and LAC's (pediococcus pentosaceus) It's slow to work with, loves hardy grains and whole grain-based flours. The result is a bread that has a slightly different taste than normal sourdogh bread.
Baking ferment looks like this.
I apologise for not posting yhis in the proper place. I am brand new at this.
i made this 100% whole wheat bread today with only thr RWY and I ground the wheat fresh with hard red wheat. Only ingredients are, the RWY starter, whole wheat flour, water, honey, and salt. It raised really well and tastes great. Looks pretty good too. Thank you for all your help. It took me seven tries to just get the raisins to ferment. Think my first six tries were too old raisins. This was such a great help to read all of your posts.
I've now made this twice with consistency...along with the helpful, kindly advice from this forum... I hopefully am taking the training wheels off. Started yesterday with a small preferment begun with my rye starter and assembled into a sloppy, doughy mess to bulk ferment in the proofing box.
Four hours later and the dough had almost doubled in bulk, ready for the baskets.
The dough is getting a little easier each time to handle. After shaping and placing in the bannetons, it was into the fridge for an overnight retardation....this method works very well for me.
This is another 2-3 day bread but well worth it.
A gorgeous light rye bread that is packed full of spices, orange and molasses.
A festive Swedish bread that is so fragrant, its wonderful!
Great for breakfast, lunch and dinner…
Would I eat it with salami and cheese, maybe?
This bread is really tangy and tasty, and although not a traditional easter bake, it did go down well as part of our easter lunch.
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Oven base and sub-floor built. Next a layer of concrete board, then 6" of foamglass insulation and another layer of concrete board. From there Med-Duty firebrick for the hearth floor. The dome will be fireclay and sand. Insulation layer for dome vermiculite and fireclay. The oven will be under a roof so no need to further weather-proof at that point. It can be stucco'd for a more finished look and protection. The base can be discarded in the future and the sub-floor lifted and moved to a new spot if needed. I hope to purchase a trailer and move it there permanently.
