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Ever since Jane prompted me to add levain to the Bouabsa baguettes, I've wondered what this bread would be like raised by wild yeast entirely, without the small amount of baker's yeast it calls for. And, more recently, I made the best tasting ever Miche with the first clear flour Norm sent. I wondered how much of its wonderfulness was the method, and how much was the flour.

Sweet roll with pulled pork.  I ran out of raisins for the eyes so I used sesame seeds.

After seeing David's scrumptious cinnamon roll's we just had to have some...so I thought as long as I was doing sourdough recipes from the Northwest Sourdough site I would give these a try!  They turned out with a wonderful flavor....I bet the midnite snacker shows up tonite. 

I put these in my favorite cinnamon rolls pan I've had forever...it's an old daisy wilton cake pan! 

Im still learning a lot about sourdough baking and enjoy the recipe's from Northwest Sourdough...this is my first sourdough Kaiser rolls..they really sprang in the oven!

My daughter’s birthday is this week and as she loves hearty, artisan breads, I decided to bake Jeffrey Hamelman’s sourdough seed bread instead of a cake.  

I used King Arthur bread flour and Arrowhead Organic rye.  The seeds were purchased from an organic food coop.  The recipe was tweaked a bit.

Day one (of three): Assemble the liquid levain, soak the flax seeds, and toast the sunflower and sesame seeds:  

Liquid levain: 
4.8 oz. bread flour
6 oz. water
1 oz. mature culture

My first sourdough bread !!!

Yes , I knew that pharoahs were used to make awesome bread using of course wildyeast...but did not try it , till I started to be freshloafer,, I was used to read about sourdough but afraid to begin cause my first experience was painful,,,

Mr.Peter reinhart really helped me , and I did my first loaves, it turned out awesome and really deserve to wait for it all of these days of care and patience.

Here you are the pics...

My chiken pie !!

Would you like to have the recipe???

http://www.thefreshloaf.com/node/3149/soft-white-ish-sandwich-bread

I tried this recipe for our bread during the week and had a hard time with it crubling later on.  After eating a sandwich I would have a lap covered in crumbs!  The taste is alright, and the texture stayed pretty soft (minus the crumbs!) so it's something I would like to continue to try. 

I used this link for my cinnamon rolls this past weekend and wanted to comment on what I experienced. 

http://www.thefreshloaf.com/recipes/cinnamonrolls

Everything turned out very well except the filling was so much like a liquid that it wouldn't stay put while rolling up, so most of that ended up on the counter top.  I think my problem was that the butter was too soft and warm after mixing in the sugar and the cinnamon.  Next time I will try to keep it firmer.

I have been considering buying a flour mill does anybody have any suggestions on which on is the best to buy for a home baker?  I don't have too much money to spend.