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Inspired by Tony (CalBeachBaker) I decided to make a batch of taralli this evening.  I made minor changes such as subbing in 10% whole red fife flour and using rosemary and ground peppercorns instead of fennel seeds.  They are really easy to make and quite enjoyable to eat.  I’d reduce the rosemary from 8 g to perhaps 6 g in the next batch as the rosemary was quite strong.

I made up a large batch of my Cheddar/Thyme bread Sunday for customers.  I just love this bread!  I find it fun to mix in the inclusions, as it breaks up the monotony of just folding. :)  I had to add an extra baking day this week, as this formula has become quite popular!  My daughter made sure that I baked an extra for us to have, too. :)

Formula (percentages inclusive of flour/water in levain):

Bread Flour (CM ABC+) 60%

AP Flour (Ardent) 30%

CM Red Spring (fresh milled) 5%

CM White Winter (fresh milled) 5%

Today's bake: Jalapeño Cheese Bread

Source: Sourdough Recipes for Rustic Fermented Breads Sweets, Savories, and More - Sarah Owens

Note: Use baking sheets to catch the inevitable melted cheese.

Substitutions:  Substituted Bloody Butcher Corn for Corn Meal.

Looking to expand my repertoire with something less loafy, so thought I'd give English Muffins a go again after THIS ATTEMPT about 12 years ago! :)  I'm much happier with the results on these, which I will humbly chalk up to my gaining a bit of dough handling and reading experience in the intervening years! :)

I've been wanting to try Dave Snyder's San Joaquin formula, and I've also been wanting to try my hand at making a Pain Rustique loaf a la Prof. Calvert. So I combined the two, and it worked great.

Here's the formula, which I think has been updated a few times, with this maybe being the most recent -

https://www.thefreshloaf.com/node/53813/san-joaquin-sourdough-two-ways

Today's bake: Taralli Pugliesi - Italy

Source: insidetherustickitchen.com - Emily Kemp

Note: Modified the mix times to utilize a processor (FP).

• Flavor variations to try - Fennel seeds, red pepper flakes (chilli flakes), rosemary, oregano, black pepper, Parmigiano Reggiano. Use as much or as little as you like.

Substitutions: AP flour for 00

Spontaneous fermentation of water soaked raisins (sultanas). 3rd life cycle (refresh) [pic]

Kept @ 27°C for 3 weeks (once a week remake with water and fruit + previous ferment top-up)

Then used to seed a flour and water dough at a concurrent 27°C, kept in a volume of water.

7 days and 7 refreshes @ 1:1 or thereabouts daily (24hrs).

Next 8hrs, then 4hrs x3.

Typical float time = ~45 mins in all cases.

Looking good for a viable vigorous starter.

The last of my einkorn flour was used to make this loaf.  Einkorn hasn’t been easy to find, one of the places I used to go to for interesting flours has changed hands and the new owners are not selling as many varieties of flour anymore.  Since einkorn is a very weak flour I use it in the tangzhong since in its preparation the proteins are denatured so any gluten potentially from the einkorn won’t contribute to the gluten structure of the final bread.