I've been a little lazy about posting this but here is the third and final installment of trying to satisfy my curiosity. Both of my earlier postings of these tests can be found on my blog here.
This beauty has been about 5 years in the making!
Dark, moist and so flavorsome.
Delicious with cheese and strong meats.
Gorgeous with soups and even better with salted butter and Rose’s Apricot conserve.
Full of big apricot chunks!
I thought I would have a go at decorating my "everyday bread". It was surprisingly easy, a cardboard cut out leaf stencil, egg wash and dusting with flour. It worked out quite well.
Lucy decided to go whole hog with this one claiming that she wanted to do a 100% sprouted whole grin bread just to see what it would taste like…. even if it would too easily over ferment, over proof and become Frisbee in the end. She is way more interested in taste than form or structure it seems.
One of the most intriguing questions in my (admittedly short!) sourdough adventure thus far has been: How do I create a loaf that I can consistently proof in the refrigerator and bake straight from that cold environment, without it under or over-proofing? While the length of bulk fermentation is important in this calculus, it’s not the only part.
The bread is our fav. Wheat and Wholemeal loaf.
I also tried my hand on Tang Zhong custard buns , but I failed.
They tasted GREAT but they are misshapen , I could not get the technique right. pfff
Never mind, I thought I show them anyways, since I baked them. ha
Hubby wants me to make them again. wahhhh
Maybe in time I get the technique right
Here goes * runs and hides under desk *
my recipe for whole wheat honey bread is easy to make at home. The bread is very nutritious and even enjoyed by kids. for details please visit
Over the last few days I took my first crack at sprouting grains. It was a resounding success that I feel has probably opened the door to more experimentation and exciting flavors in my bread. This one is primarily sprouted rye flour, sprouted rye berries and seeds. It's a great loaf of dense hearty bread. It smells super malty and sweet and the flavor of the seeds come through nicely.
Here's how I made it
192g Sifted fresh ground hard red (34%)
I've been taking books from the local library to see if any are worth spending money on. Since there is a wealth of information on this site and the internet in general, I hesitate to spend money until I know whether or not it will be a useful reference. One of my recently borrowed books is Flour Water Salt Yeast by Ken Forkish...which will also probably be a keeper. The Pain Au Bacon recipe caught my eye so I decided to bake it the Wendy way...meaning take a recipe for a guide, and adapt it to my way of baking and hope for the best!
Finding myself with starter that needed to be used and not enough hours to create a loaf that I would be happy with, I decided to take a different route. Using both wheat and rye starters I threw together a fougasse that disappeared almost a little too quickly
