Blog posts

Simple Multi Levain Builds for SD &or YW

 [Updated: 110519-0940]

A great deal has been written about methods to build, or refresh, leavains. It is not the purpose of this posting to say here is a “better way”. The sole purpose here is to say here is a very simple way, if you want to build any desired amount of levain for a loaf you wish to try.

After realizing that we preferred tangy sourdough breads to milder fruit yeast loaves, I banned my apple yeast water into the no-see area of my refrigerator - the place where stuff goes that is hardly ever used. Bad conscience made me feed it together with my other two starters before I went on my trip to Germany, but after I came back I forgot all about it.

Yeast Water Examples with Photos TFL Links Only [Updated: 110605-0720]

This is a follow up on my Yeast Water & Other Wee Beastie Bubbles (No Math) posting at the link below:

http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math

I am on a quest to duplicate, or at least create a reasonable facsimile, of the Arizmendi/Cheese Board corn-blueberry muffins. I have The Cheese Board Collective Works which does not contain this recipe, to my irritation, but which can serve as a useful guide! My most recent attempt is documented here:

Preheat oven to 425. Thoroughly oil or butter a muffin tin. This makes 6 large or 9 medium muffins.

Mix dry ingredients in a bowl:

CHALLAH made of white flour mixed with semolina flour.

Soft, rich and lightly sweetened CHALLAH

Here are my experiments of David's miche that is absolutely delicious and became my most favorite hard bread. I, who was not a big fan of sour flavor in the bread look for sourer taste in this miche now. I think because of my raisin yeast water doesn't get so sour like acetic acid, it is more like malic acid when I retard it.

 David's miche here: http://www.thefreshloaf.com/node/21644/miche-hit

How I made these miche:

No 1. 4/19( Started at 8 AM) to 4/21:

I baked some lovely loaves in my oven the other day, and as I slid that smoky, crusty bread out and onto cooling racks, I couldn't help thinking of those old European bakers, who've been baking with fire for hundreds of years. The limited size of my oven, however, has led me to adopt some measures that may or may not be part of that tradition. They work for me, and they might work for you too.  

To make it simple, I’ll break it down.

I have a must-try list of sourdough breads and other goodies that I'm constantly working my way through, yet the list never seems to get any shorter. Trouble is, you guys on TFL keep posting irresistible pics, and the recipes go straight on to my list (and waistline).  O the trials of the home artisan bread baker! And of course, we wouldn't have it any other way...