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Off to a good start! Picture resized automatically! Yeah ! 

This is Maurizio’s original formula with my adaptations which are pretty extensive but I’d never have tried those without his base information. 

I used my flaked grains , the last of my Kernza and the rest is my flaked Barley. I subtracted 8% WW flour and made a 2:1 Yudane ( scald) subtracted the water from the overall water. I also used my Trinity 35g each EVVO, Buckwheat honey, homemade yogurt  and subtracted that from overall water. 

Greetings,

The first full work week of the year was pretty crazy for me, so instead of babying and (re-)starting my sakadane, I just made my usual sandwich loaf with some red fife flour that I have.

I got a small Pullman pan for Christmas so I've been testing it out. 

I am starting simple with a white milk bread until I get a sense of how much dough it takes to fill it.

 The box the pullman pan came in said "450 grams," which I initially took to mean 450 grams of dough total. That isn't close to enough! And I didn't read this fantastic FAQ on pullman pans and dough weight until after baking. That said, though it was small, my first bake came out quite nicely.

The request was for two loaves of bread for a family party of about 30. The bread would be served with pumpkin soup and alongside some tomato-based vegetarian mains.

I thought I would make two rather contrasting loaves but both 50% whole grain 50% white bread flour. One seeded loaf with khorasan and wholewheat, and the other with spelt and rye, mixed with a tablespoon of malt and some walnuts (ran out of cranberries).

I saw this new recipe on homebaking.at and thought I would give it a try. I'm not exactly sure what a Körnerrebe is; it translates as grain vine, so a bit of a mystery - perhaps someone can enlighten me.

It's a yeasted recipe with a biga and a scald, but pretty simple. One thing to watch is that a special "half active" malt is used. I used my normal amount of diastatic malt ( 2.5g for a half recipe, which is what I made) and made up the difference with liquid ND malt extract (7.5g).

Hi guys, I was away for many years from your webpage and the blog, but I have now time for baking and finding new ideas.

Years ago, we had a discussion about a substitute for the Swiss Ruchmehl. Has somebody a good solution with a reasonable success?

I'm baking St. Galler Puerli with AP and Rye and they are excellent, but you need time for this bread.  I do another bun with AP and Acadian flour - an also very interesting combination.

Cheers - Hampi

It's pretty crazy but while preparing for the migration to the new system I noticed it was almost TFL's birthday. Today the site turns 20 years old. That is older that the iPhone. Or Twitter. My kids were babies/toddlers when I started the site; now they are almost out of university. 

Made a 50% khorasan/bread flour with the khorasan in a biga. Whole khorasan flour was hydrated at 45% with 10% sourdough starter and left at 15 degrees for 14 hours. I then mixed the biga with bread flour this afternoon to make a loaf at 75% hydration. Bulk fermented at 18 degrees for 4 hours, proofed for 1.5 hours and baked at 220 degrees for 40 mins. 

I was expecting the mixing by hand to be very difficult, but it was really just like any other loaf. I enjoyed making the "apple crumble" texture biga!

I haven't baked in quite some time. Largely that is because we have a nice local bakery within walking distance of our apartment now. But the updated site launch seemed like a good time to celebrate by baking a loaf

This is made with Anita's Organic 60/40 Bakers Blend. I had some in the house because I like it for muffins.