Blog posts

I tried another batch of bread with my new white starter. This time, the basic sourdough from BBA. I just replaced the barm in the book's formula with my own starter, since it seems to be about the same consistency. I made the firm starter yesterday and let it rise on the counter for 4 hours, at which point it had doubled. So into the fridge it went. This morning I took it out, cut it into pieces, and let it sit for an hour, then I used the KA mixer to mix the dough. I used KAF Bread flour and gray sea salt.

Xma commented about trying seawater in bread on a diving trip. I decided to give this a try.

Please note: I have not researched health hazards that may result from using raw seawater directly in bread dough.

When I was living back on the coast of Maine, this was one of my favorite breads I would get.  The recipe is simple, just a regular ol' white bread with some oil added to it and then TONS of dill.

Also made some strawberry jam yesterday from strawberries we picked yesterday morning.  The first jam I'd ever made and I loved it!

 Just strawberries, sugar and agar-agar and lemon juice.

I hope you didn't think I was being rude when I asked for some help clarifying your instructions - and didn't direct the question to you because I wasn't sure whether you were available. I found your recipe and pictures and would like to try it, but I wasn't sure whether you refreshed your starter and left it on the counter overnight or put it in the refrigerator? I just split my starter, which seemed rather thick, and 1/2 is on the counter and 1/2 in the frig. In containers, LOL. So now I have two starters on the go.

I dont really know if these photos will help anyone. I wanted to post them so some folks who may be having problems with shaping batards and baguettes and transferring to peel could see how I do it (I'm not a pro, I'm just using this as the way that works for me). And on with the show....

So I have baked a lot of bread this weekend, if you count Friday.  Friday saw the BBA pugliese.