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I had a good bake Saturday morning, but I ruined my oven in the process. I was making two 1.5 pound loaves of hearth whole-wheat sourdough, and two more of the same, but sandwich bread. I was just ready to put the boules in, so I stuffed two oven mitts wrapped in aluminum foil into the vents to trap the steam. I put the boules onto the stone, poured two cups of boiling water into the steam pan and shut the door. The steam, alas, found a way out -- right up through the digital readout and computer controls for my gas oven. The display started to blink in and out.

I've got folks lined up all the way til June to get some sourdough starter, thanks to my Craig's List ad, and in the past two days, I gave away my first batch. Two baggies of whole-wheat starter and two baggies of white. Since it's a stiff dough, it's easier to give away. Wouldn't want to try bringing the 100% stuff to the office on my bike. I also finally finished up my sourdough primer document to go along with it. Three recipes, conversion advice for tranforming commercial yeast recipes into sourdough, and standard care and feeding info.

Good baking weekend, though one of my loaves was almost a disaster. (pics below) I've been making two loaves of 100% whole wheat sourdough sandwich bread every weekend for our weekly bread. One goes in the bread box, the other in the freezer. Trouble is, we usually run out by Thursday. So this week, I made up the dough for my usual two loaves of sandwich bread and then made dough for a boule of 100% whole wheat sourdough, hearth-style.

I couple of pics just to prove I've not been totally neglecting my baking: A loaf of my daily bread I made a week or two past. Actually, I used about 20% whole wheat flour, so I suppose it was more like Hamelman's rustic bread. A ciabatta like loaf I made this weekend.

This weekend i replenished my supply of dinner rolls, by processing all the dough in the style of bagels. Boiled then baked. Got the tanned colourm but still lacks the shine...Sigh..

Every weekend, I bake 2-3 loaves of sourdough (usually whole wheat) for my family's weekly bread. I love sourdough, and I particularly love that I've figured out (finally) how to coax sour flavor out of our sweet New England microflora (long, cool bulk rise with a stiff starter). I absolutely hate, however, having to throw away starter when I feed it. Drives me bannanas. So I had an idea earlier this week. Why not place an ad on Craig's list and give it away?

What with spring cleaning, business at work, helping family move, my baking has been seriously curtailed the past month. This weekend, hopefully, I'll get a chance to spend a day puttering around the garden and baking a couple of batches of bread. I've redirected my enthusiasm for good bread in another direction. I recently discovered Banh Mi, Vietnamese sandwiches. My office is in an area with a number of Vietnamese shops. I've tried the sandwiches in 5 or 6 different places now and totally fallen in love.

I always wanted to test steaming a WW lean dough to see if it comes out as nice as the white enriched ones. This is a WW steamed bun with some spicy homemade biltong (kangaroo) filling :). I think it'd do better if i added some...cake flour? ..will be softer. Nevertheless it was nice and chewy.

"My all time favorite is a blue cheese and walnut bread with 25% toasted waluts..." The Bread Baker's Apprentice, P. 234 Good place to start. This bread was/is truly amazing-- I more or less followed the proportions except I used the WW SD starter and added 25% WW flour to the final dough. Blue cheese was Stilton (Costco). Walnuts from Trader Joe's. This was some serious bread. Dinner was Lasagne coi Carciofi, Artichoke Lasagna...ooh baby...but thats another story.

I am going to try linking to some pictures. Please be patient with me. These are pictures of a starter I am experimenting with.