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I was intrigued by dabrownman's "more than 15 but less than 30 ingredient challenge" so I decided to give it a try by modifying Reinhart's BBA Basic Sourdough. I bought a package of Bob's Red Mill Whole Grain 10 Grain Hot Cereal, which appears to be coarsely milled whole grains, and chose to substitute 5 oz of starter with 5 oz of dry whole grain (Reinhart's recipe calls for 10.2 oz of preferment, in this bread I used about half as much). I made a bit of a mistake here as I added enough water to soak the grain overnight which totaled 7 oz of water ...

Who could have imagined that the lid of a cheap turkey roaster would give me the confidence to explore whole new areas of shaping and scoring my sourdough loaves? I feel like it’s given my baking stone a new purpose in life.

My starter died this summer due to starvation and neglect. It was watery and foul, but I seem to have revived it after a few feedings.

However, the point of this post is that in 2009 I took a couple of Tbs of this starter and smeared it on a piece of parchment, put it in the oven on the proof cycle (80*F) and left it overnight. The next morning I scraped of the dried flakes, put them in a freeezer bag and into cold storage it went at 0*. I revived them 2 days ago with water and flour; after 3 feedings at 12 hour intervals I have a frothy new starter. Highly recommended procedure.

I have never made this bread before, so I thought I would give it a try. I modified the original recipe a bit, as I have described below. Another TFLer found the recipe, and I used that, with some modifications. The original recipe link shows how to build the 100% rye starter from scratch, but I used my existing starter and saved that step.

With Poolish bread.

turmeric powder 30g, Black sesame 30g

 Poolish

Room  - 14.7ºC

Water  - 28.5ºC

Poolish  Dough  - 24.5ºC

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 Dough

Water  - 41.2ºC

Room  - 22.1ºC

The final dough  - 23.2ºC

Hi !!
These days, I'm testing the flour water salt yeast book
It's the result.

Breakfast this morning: raspberry, blueberry poppy seed muffins. Mix the wet and dry ingredients separately then combine. Gently fold in the blueberries. Fill prepared muffin tins half way, then press a whole, large raspberry in the center and fill up the tins. Bake @ 400F for 20 minutes turning at the half. Enjoy!!!

 Super easy:

1 cup flour

6 Tbs sugar

2 Tbs poppy seeds

1 t baking pow

1/2 t baking soda

1/2 t salt

1 egg

1/2 cup raspberry yogurt

2 Tbs canola oil

1 t lemon extract

Cari Amici,

faccio ritorno con un prodotto che mi riporta agli anni della mia passata fanciullezza, quando da ragazzina andavo a trovare nel Panificio  della mia città un caro amico: Pietro S..

Egli mi ha concesso il suo affetto, la sua amicizia, la sua stima ed ha condiviso con me tante cose della sua professione, proprio come farebbe un padre con il proprio figlio.

This past Sunday i made freekeh(cracked and roasted green wheat) with mushroom ragout. I had so much leftover freekeh i decided to make a porridge bread with it. Turn out awesome. Great open crumb, soft and creamy, with the nutty flovor of the freekeh. Definitely gone keep this recipe for next time i make freekeh

Although I do have dogs, or should I say I share a house with two Canine-Americans, neither could be called a baker's apprentice, so I had to get help from Feline-American Beulah for my take on DAB's latest sorta tzitzel.