Blog posts

I hadn't baked for a while and decided to make Field Blend # 2 form K. Forkish's FWSY.

I prepared the levain using 100g active rye sourdough starter and used Red Fife flour instead of the wholewheat.

Then I realized that the recipe calls for only 360g of the levain, and that 640g would be discarded.

Dang! As others said this sounds incredibly wasteful. So I thought of using the 640g of leftover levain.

It had risen nicely over 7 hours or so and looked almost like a poolish.

Hi, There i'm starting new Artisan bakery in Abu Dhabi soon will be open unfortunately we have lost one 20 f container of some of the best flours Organic grindstone Rye, Spelt, Wholewheat from the UK, i'm searching for such product in the UAE until i receive my next shipment so not to delay the opining

All our bread will be backed in wood fired ovens imported from Franc and we will start teach classes in the very near future

We are also looking for some good bread lovers to work for us. 

So, the Little Woman keeps nagging like a parrot "how about making some ciabatta, how about making some ciabatta"  The only thing missing is the "aawk" squeal at the end.  Sheesh!!!  Okay, okay already.

This is the third attempt and has made the best looking loaf so far. It is a pretty basic naturally leavened loaf with a combination of fresh milled white wheat, rye and Einkorn along with some AP. The only enrichment is a little coconut oil. After primary fermentation the boule was formed and retarded overnight.

A whole wheat sandwich loaf with blueberries and rolled oats. It made delicious toast :)

The Old World Baguette Redux from Leader's Local Breads.

Based on the same recipe as above with more whole wheat flour and baked lighter like an Italian bread.

I've been baking bread at home for about 5 years.  I mainly use recipes from Leader's Local Breads, Robertson's Tartine 1 and 3, and a few of Reinhart's books.  I like making a variety of breads, but I tend to favor those using sourdough and whole grains. My starter, Tom, is about 5 years old and is currently fed with AP flour.

I've enjoyed reading the blogs and recipes on this site, and I look forward to learning more about bread making with everyone!

Phil Agnew – PiPs, is either a baking genius or a mad man.  Or maybe a mad man genius.  Only now am I starting to pay attention to what he had published on TFL a few years ago, prior to my time trapped in this other dimension known as the TFL Zone.  I had long ago noticed and admired the Also on TFL photo and link to his Sesame Whole Wheat Levain Double Hydration batard.

Yes this is the - Willing to work hard and sacrifice much sprouted sourdough bread.  This week Lucy and I have been talking about why things are the way they are in the universe and why that it is so important for success in all things....including bread making.

Since the family loved the apple bread so much, I decided to try again with a few tweaks. As suggested by dabrownman and Reynard in my last blog, I soaked my dehydrated apples in the cider. I also decided to forgo the instant yeast and rely on my levain to do all the rising of the bread. So this is how I went about it:

Yet again, it's been way too long since I last posted. I won't dwell on the reasons, because we all have them...the important part is that I've still been baking, even in these crazy North Carolina summer temperatures!

I'll focus on posting some photos of bakes from the last few months, but I also wanted to share a few thoughts I've been mulling recently 

1) Bulk fermentation: