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Hi.  I'm in desperate need of a little help.  At the beginning of this year I went a little bread baking crazy and decided to finally try my hand at sourdough.  I chose the procedure in Peter Reinhart's Artisan Breads Every Day and had success for about 2 months.  Beautiful plump loaves(tho not so much in the sour flavor).  I really love the cold fermentation process and the 3 days he outlines to produce the bread fit in perfectly with my schedule.

Hi all --I'm headed to Paris for work tonight, very last minute, and after finishing some business, should have a free day (or half day) to explore Paris a bit.  It's been almost a decade since I've last visited, and I'd love to make a few stops at a few of the beautiful bakeries in town.  A bit out of the blue, I know, but are there any recommendations from this crew I could bring with me? Anis Bouabsa's bakery, Duc de la Chapelle, made my list from a few posts I read on this site a while back...

Thanks so much!
Drew

I made my first sourdough loaf last weekend and it was a success! I was originally going to make Hamelman's Vermont Sourdough but I wasn't going to be around the house enough for that schedule so I improvised instead. Good way to get me to stop being afraid of sourdough I guess.

1-2-3 method, basically:

1 part starter

2 parts water

3 parts flour

(and some salt, only ~3g, I know it's low but I'm sensitive to salt in bread)

A month late, but here is it. 

The best Black Pumpernickel I've ever made. Thank you @dmsnyder and @ananda for the inspiration. 

The first loaf was gone in less than a day - thinly sliced with Cheddar and onion is my favourite way of eating it

Full post and recipe on my blog here

and the crumb shot

     This week's loaf is based on Tartine's "Oat Porridge Bread." http://www.theperfectloaf.com/oat-porridge-sourdough/

     The bread was quite tasty, but I'm not happy with the crumb. I think the dough may have been too hydrated since I added water along with the oatmeal. I noticed that the wetness of the dough also made it exceedingly hard to shape and hold the scoring pattern. 

I live in CA, they now allow us to bake in our home kitchen and sell our goods at farmers markets and Restaurants. I am currently selling only at our local farmers market. My problem is the bags I put my breads in sweat, which makes the breaks soggy. My breads are banana, pumpkin and others. I would like to know if there is anything on the market, to keep this from happening?

I've been wanting to use quinoa again and it came to the top of the list this week. But what to combine with it? I find it is fairly neutral in flavor, at least the white kind I have is, but it does add a little texture, just hard to identify what. Alas, if it's in the kitchen and neither an implement or a cleaner, it's fair game to go into bread. So, the quinoa plus... sundried tomatoes and herbs, oregano and basil, and a little black pepper just because.

Took a few weeks off from the WFO while the owner left town and got back to the good ol Gas Kenmore.  Nothing too fancy but I did do two more runs of the Sun Loaf.  One for my weekly bake and again for a traveling bread friend from Instagram who was passing through.  I'm kinda hooked to this loaf at the moment.  But I'll talk about a new loaf that came about this past week in the WFO.  I'll share some pics of the Sun from the home oven as well.  

Carissimi Amici,

anche questo è stato un dolce molto apprezzato dai miei familiari durante le recenti Festività Pasquali.

Qualcuno di voi mi dirà: "Ma il Pane che fine ha fatto?"

Ebbene ho continuato a sfornare anche quello, perchè a casa di Anna alias "Il Chicco", non si compra ma si fa Home Made e presto molto presto ve lo racconterò con tutti i dovuti particolari.....

So I've now made the 1.2.3 Sourdough twice this week.  Today's batch was made for knitting club along with some Weitzenbrötchen and I was selfish...only bringing one loaf instead of both.  At the end of knitting club there was only one lonely roll and slice of bread!  And the next knitting club is going to be sourdough baking club as I've been asked to share my knowledge.

I really like this recipe because it is so simple.  Started my levain the night before and built to 250 grams, it actually passed the float test.....wow...it really works!