Blog posts

2010 Learning Curve

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I've found that the new year means I'm still going up the learning curve on my sourdough loaves. The continued low temperatures here in Kansas combined with above average barometric pressures gave me an opportunity to observe first hand some of the effects of weather on my starter and in the behavior of flours.

Schrotbrot

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It's the time of the year where blistering cold winds sweep the city and the surrounding mountainside. Rest assured, no matter how many layers you put on, the cold will penetrate them and get to you eventually. I'm certain that the freezing temperatures are partly to blame for me baking a dense Schrotbrot this week... I had a careful look over my kitchen shelves, pencil in hand, and jotted down potential ingredients for a solid log. I had a vague idea of what I wanted, but this turned out quite good I think.

This week's Schrotbrot:

Some of My Breads!

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Here are some of the breads that I bake regularly and offer to customers!

Recipies are surely to come.

Rick

Wake and Bake Bread Company.

Wake and Bake Bread Company

L to R; Back Row: Mixed-Grain Levain, Sourdough Rye, Pain Au Levain.
Middle Row: Pain Au Levain, Sourdough Rye, Mixed-Grain Levain.
Front Row: Pumpernickel Rye

 

Stout Beer Sourdough Rye

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This is my first post on here, with much more to come I hope!  :)

Just thought I'd start by posting a pic of some Stout Beer Sourdough Rye Baguettes I made with a homemade stout beer.

They turned out wonderfully!

Rick

Wake and Bake Bread Co.

 

Beer Stout Sourdough Rye

White wine chestnut sourdough

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It all started with that chestnut pie I made, amazing pie really, how can it not be? It had chestnut cream, chestnut puree, candied chestnut, creme fraiche, mascarpone, heavy cream all loaded in one flaky all butter crust!

Whole wheat ciabatta

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These are some pics of whole wheat ciabatta with fermented wheat berries and flax seed loaves I made the other day.  I made them with a sourdough I started by using the leftover water from boiled potatoes, whole wheat, and white flour.  The culture sprung up very quickly using this method.  I wasn't originally intending to make ciabatta, but the dough was so wet i needed to fold it in flour and use a couche to keep it together.  I only had enough room in the oven for three smaller loaves and one large monster that I proofed in a basket.  Has anyo