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There must be a more proper name for this loaf, but it looks like a brick and feels like a brick, so I named it 'brick bread'.  The idea came from a loaf I once tried out of curiosity.  There was a night-and-day difference between that loaf and the fluffy, buttery Hong Kong /Japanese style breads I grew up with, but its texture was certainly interesting.  I'd been contemplating making it but was not able to find a formula either here at the forum or online.

I think one of the biggest differences between commercial artisan bakeries, that bake every day, and the amateur that bakes once or even twice a week is how each handles levain day-to-day. From my reading I've gleaned the commercial baker keeps his or her levain (starter) at room temperature, and feeds it on a periodic schedule every 8 or 12 hours. (I'm an amateur, so, experts, please correct me if I'm terribly wrong). on the other hand, most amateurs keep thier starters at refrigerator temperature (~40°F), and feed them once weekly, or less often.

Yes I did it.  I found rye flour in Seoul, South Korea, in the Bangsan Market between wall paper shops and packaging tucked into the alleyways kept cool in the winding shadows from the burning sun.  I found two different ryes, that with my third, and my unending curiosity can only lead to one thing.... a comparison.  I have already gathered that there might be some flavor differences evidenced by the interesting additives in North American recipes...

Sourdough is going great right now.  Things have changed a lot.  I had been doing Xtreme low maintenance with my seed culture but ultimately I was disappointed.  Sure it bakes bread and sure it's very low maintenance, but I've been getting more and more suspicious that the oven spring has not be spectacular due to my culture maintenance technique. 

and I have to say it was very, very good!  There was no specific bean taste, although it was wheat-y.   I don't mind that at all though.  My husband is all about putting peanut butter on whatever bread I make.  It honestly doesn't matter what kind it is....which I find rather funny.  His favorites I would have to say are the ryes though.

Liseling posted her Pinto bean bread in this thread: http://www.thefreshloaf.com/node/12214/pinto-bean-bread

I work at a small Organic Bakery in Winnipeg,MB. We get our grain directly from the farmers and mill our own flour/grain and press our own organic sunflower oil at the bakery . The bread is pretty basic but is made with the best ingredients possible. I work the night shift from 8pm to 430am by myself and on average I make between 275 and 400 loaves each night along with roughly 700 buns and 250 WW cinnamon buns. I make 9 kinds of bread during the night: Wholewheat, Wholewheat Multi, White, Cracked Wheat, White Multi, Wild Rice, Light Sourdough Rye, Spelt, and Ciabatta.

My wife makes three loaves of light whole wheat bread, alternating every other week with an all-white flour version of the same recipe. Two of the loaves are our "daily bread", the third routinely goes to a neighbor. She uses our bread machine, a Zo, on the "Dough" setting, and does a 2nd bulk fermentation, panning and proofing, and baking outside the machine. The machine does a one hour bulk proof; her second bulk proof is usually 2 to 2-1/2 hours depending on the dough's behavior.

I have been having problems with my San Francisco starter.  This is the only starter that I have used so far that is not home grown.  It is not as vigorous as what I am used to.  This is the third time I've used it to make sourdough but I'm still not getting the open crumb that I want.  I am documenting it because my husband claims that it is the best sourdough I've made so far.  He absolutely loved the flavor and could not stop raving about it.  He said "it's long in the palate, like wine."   

Inspired by the gorgeous rye breads hansjoakim has been showing us, I made Hamelman's 70% 3-Stage Rye Sourdough today.

I've made lots of light rye breads and enjoyed them, but I had not yet tackled a rye with over 50% rye flour. I had also never made a rye using the "Detmolder 3-Stage" method. It was time.