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On Saturday 1-17-2015 I baked this loaf. As I've mentioned previously I've been tinkering with Reinhart's BBA Basic Sourdough recipe. For this bake I aimed for 77% hydration:

10.2 oz preferment, 70% hydration

20.25 oz flour:

   1.5 oz Arrowhead Mills Rye flour

   1.5 oz Arrowhead Mills Sprouted Wheat flour

   5 oz KAF AP flour

   5 oz KAF White Whole Wheat flour

   7.25 oz KAF Bread flour

16 oz water

0.5 oz salt

Hi :

I am starting to bake and do so awhile back.  I want to do some sourdough breads that use starters from various places.  In looking at the recipes some same use unbleached bread flour others say bleached is ok. I don't want to waste money buying the wrong kind. Thanks for any advise

Jim Cornwall

jimcornwall57@yahoo.com

a simple, very clean, 4-ingredient pancake. it is wheatfree and perfect for those who are into clean eating and health.

1 cup sourdough (mine is a rye, hence wheatfree. sometimes i take two weeks of feeding to convert it fully to buckwheat for gluten-free option)

2 cups wholegrain buckwheat flour

2 - 3 cups of milk (depending on consistency of pancake that you like0

just a small dash of agave nectar. (or omit this if you like)

i mix them up, keep it overnight, and cook as you would any pancake!

A long weekend means just that much more time to experiment with intimidating techniques!

This weekend, I have baked two two-loaf batches of sourdough, using a formula that involves a short bulk fermentation and a long cold proof. 

Levain

50 g starter (I have a rye and a white, and either will work great)

75 g AP flour

75 g water

(200 g total)

Final Dough

Levain

700 g AP fl

100 g WW fl

560 g water (water #1)

20 g water (water #2)

10 g malt/sugar

19 g salt

Any "mix-ins" imaginable, really!

Bought a pullman pan so I could attempt to make a better version of store bought sandwich bread requested by family members. Used the recipie from K A flour website for small honey oat pain de mie substituting white whole wheat for half the unbleached white.

Only managed 6 buns as i had to hand crank 100g whole wheat berries.

100g Bread Flour

100g Fresh ground whole wheat

1/2 tsp yeast

2 tbsp brown sugar

3/4 tbsp butter

1/3 tsp salt

1/2 cup water

Tangzhong (10g bread flour, 50g water)

180c convection oven for 18 minutes

I've been meaning to start a blog ever since I registered here, but life has got in the way. It's not as if I haven't been baking. Barring a break over Christmas, I have (it's a curious thing that, while the festive season sends many people into a frenzy of baking and cooking, it seems to have the opposite effect on me - I want a break!).

used my new rye starter which is 8 days old.

preferment

120g 100% hydration rye starter

30g rye 

30g BF

60g water

as I mistakenly used too much starter I prefermented this for only 6 hours

final dough

300g BF

60g rye

8g salt

all of the preferment

190g water (160g part 1, 30g part 2)

walnuts and soaked raisins

autolyse 45 mins then in went the salt and the remaining water

I guess this isn’t technically a white bread but is about as close a Lucy gets to one at 23% whole grain with all the whole grains sprouted, dried and milled at home.  This one was a little bit different with the hydration reduced to 73% making for a much  less sloppy dough than usual.

Howdy ... I haven't posted in awhile, although I've still been baking, focusing on using Reinhart's BBA basic sourdough recipe (20.25oz flour, 10.2 oz starter, .50 oz salt, and 15.2 oz water). For Christmas I received 2 cane brotforms and so I've moved from batards to boules (although I did also get a linen towel that I plan on using as a couche for batards in the future).