Blog posts

Oat porridge community bake and more rye (with crumb shot)

Toast

Our very own Dan Ayo has organized another bakefest, so of course I couldn't resist. Especially since I've become a fervent convert to oatmeal soakers/scalds and have been wondering about the difference between pouring boiling water over oats and letting them cool overnight, and actually cooking a porridge. So this seemed like the perfect opportunity to do so.

30% Sprouted Corn 20% Kamut Sourdough

Toast

I’m aware that corn makes tasty bread after baking with toasted popcorn and sprouted popcorn. However, the fact that popcorn is so tough makes milling it tricky. Non-popcorn corn species is usually softer so when I saw finally spotted some, I immediately grabbed a bag :) That said, I still recommend milling it on a coarser setting first then re-milling it.

 

Red Wine Cherry Potato Bread

Profile picture for user Isand66

I've made a similar bread in the past with cranberries instead of cherries but I also changed the flour up a bit and added some fresh milled rye.

I thought the crumb would be more red, but you definitely could taste the wine and of course cherries make the perfect compliment.  Adding some chocolate would make this a great bread to have with some cheese for dessert.

Busy Night

Profile picture for user The Roadside Pie King
Busy night/morning.First, I am drying some of my sour culture for future generations to enjoy. Not quite dry yet coming along nicely. Next we have overnight batter, sourdough, 100% whole grain waffles. (Whole wheat, spelt and rye) with no added sugar. You can not buy these for any price! Light as air and the whole grains give a natural sweetness! Still to come sourdough English muffin dough is fermenting as we speak! Last but not least, the main attraction,Whole grain Oat porridge bread.

Laurel's Kitchen Basic Whole Wheat Bread

Profile picture for user seasidejess

This was my first attempt to make a bread that uses a straightforward single dough, rather than the biga-plus-soaker method in the Peter Rinehart ww book. I was inspired to make this bread after reading so many posts here on TFL about this book, especially txfarmer's posts. I wanted to learn about proper, full gluten development in a 100% ww dough.

This bread was a great learning experience for me. I did finally achieve a true windowpane. And the way that, in turn, affected the dough handling, and the way it held on to the gas bubbles, was totally eye opening. 

Cristal Bread

Profile picture for user BakerD

So decided to dive right in and give cristal Bread a try. Not sure if I got it but damn this bread is tasty. Crispy, light and just the right amount of chew. 

Would love to hear everyone’s feedback. Thanks

Visit to San Francisco

Profile picture for user WatertownNewbie

My wife and I recently finished a vacation with two days in San Francisco.  We decided that visiting bakeries was a good way to navigate the city and see some new neighborhoods (at least new to us).