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A big baking weekend, now that my oven is fixed:

Nice and sour 100% whole wheat sandwich bread

Pain au levain (actually, Jeffrey Hammelman's Vermont Sourdough, but I live in Watertown, MA, so technically, I suppose it should be "Watertown Sourdough")

Baguettes (using the BBA's French bread formula which employs a pate fermente)

Whole wheat sourdough with raisins, pecans and a cinnamon sugar swirl.

I just finished making my second loaves from this site...the Rustic Bread. I followed the ingredient amounts exactly.

There's pecan craisin and sourdough rye and pumpernickel breads on the top of my fridge. Banana bread on my counter. Sourdough craisin dinner rolls, herb rye, pumpernickel and pizza dough fill my freezer. 25 lb buckets of flour fill my basement. Sourdough starters crowd my fridge. My in-laws have threatened my life for making them fat with breads they can't resist. It's a terrible addiction :) -Joe

It's been raining for two weeks, and we're about to get yet another week of rain. Luckily, I'm not in any danger of getting flooded out, but I may end up working from home at the rate they're closing roads. Very wet. And at the rate that sewage and water treatment plants are going offline, I may end up boiling all our water soon. My oven will be repaired on Friday, but it still works well enough for me to keep a fairly constant 350 degrees -- good enough for the BBA's raisin-walnut (I prefer pecan, being a former Southern boy, myself) bread.

Okay, now I am trying to figure out how to post photos without having them appear in the Gallery :) I just discovered "Flickr", so I will try to post a link to my site to show my first attempt at Floydm's Pain Sur Poolish".

Well this is my 2nd attempt at Jeffrey Hamelman's whole-wheat bread. The first turned out pretty well so my wife requested more (the best toast ever according to her). I started the pre-ferment the morning before work, mixed up the dough after work and then fermented/proofed. Unfortunately time was my enemy as I was unable to allow a full final proof. As a result I had some out of control oven spring action I think. No matter, tasted better this time than last! (different flour)

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.