This is my imitation of Acme Bakery's walnut levain. It's based on the Mixed Starter bread recipe in Baking With Julia. If you're not comfortable working with doughs by feel, if you really prefer to weigh ingredients, this recipe will not be helpful to you.
First starter:
Okay, after all the compliments and enthusiasm over my new WFO, it is time to tell the dirty details of something I only just touched on in my earlier blog post: the little matter of too much fire too soon, and the problems with the doorway arch.
In my continuing search for whole wheat breads to add to my list of favorites, today I baked the “Sourdough Whole Wheat Bread” from Michel Suas' “Advanced Bread and Pastry.” I had previously baked the Honey Whole Wheat from AB&P, but still prefer Peter Reinhart's 100% Whole Wheat from BBA to it.
Having carefully considered various names for this bread (http://www.thefreshloaf.com/node/19635/sourdough-typology-sjsd-sfsd-or-what), I have freely decided that it deserves to be called "San Joaquin Sourdough".
The lecturing schedule kicks off in earnest tomorrow, following Induction sessions this past 2 weeks to enable our students to find their way and settle in at the College.
I noted the freezer stock of bread at home, piled high before we went to Crete, was virtually empty, so set up to do some baking over this weekend.
Seeing all the latest posts on seeded levain breads and there looking very tasty with fall approaching I thought I would give this fairly new recipe an attempt, from http://www.northwestsourdough.com it is posted on Teresa's blog and called 'Northwest Mill Grain @100'.
There's been a lot of discussion here about Hamelman's seeded levains (5 Grain Sourdough and Seeded Levain). Here is an alternative recipe which I find more to my taste-buds and I encourage fans of seeded bread to give it a try.
Living in the nordic climate of northern Ontario, I was pleasantly surprised a few years ago when a local flour mill started operation. Brule Creek Farms takes locally-grown grain and stone grinding it. I've enjoyed using the whole wheat, partially sifted and other BCF products, but I was VERY happy to see
Hello,
I've seen so many beautiful loaves here on TFL, with beautiful open crumb. When making dough by hand I know I'm adding too much flour to overcome stickiness when kneading. Guess what? No holes. I have shied away from the really wet doughs not really knowing how to handle them.
I recently saw a video by Richard Bertinet where he demonstrates his method for working sticky dough:
http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough
