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We had another dinner party for a few of our friends last evening.  For dessert I decided to make another graham crust pie since the last one turned out so well.  I reduced the sugar in the graham crust recipe down from 50 g to 20 g.  I had read somewhere that the sugar was necessary for the structure of the crust so I was hesitant to eliminate it completely.  Having now tried only 20 g I think I could eliminate this additional sugar completely.

© 2023 Lisa Rayner Books
Second edition ISBN 979-8-9879697-1-7

$9.99 USD Amazon Kindle and Etsy eBook
$16.95 print edition on Amazon

Wild Bread is one of the most highly rated sourdough bread books published in the last 15 years according to reviewers on Amazon of the first edition, published in 2009. Lisa Rayner is an award-winning author who has been baking sourdough bread since 1995.

The recipe for the Borodinsky Bread by Beets & Bones begins with a scald/mash that is very similar to the one in the recipe by rus brot (see YT 9:08)

Here are the recipes:

Beets & Bones: original recipe  fgbc.dk/31o6   (hydration 98%)

Clas conditions whole grain dough beautifully for pasta! 

The following recipes use clas as a dough conditioner for freshly milled whole grains.

This is a bread I made one year ago Saturday for my little sister, her favourite loaf....it was the last opportunity to bake for her, she died a few days later, March 9th, 2022 from multiple myeloma.  I miss her. 

Oat Flax Sourdough for Diane

Traditional post with homentaschen and other sweet bakes for Purim! This year with fresh yeast and CLAS.

Dough formula: https://fgbc.dk/31i0

Today's bake: Riga Rye - Rudzu Maize (Latvia)

Source: The Rye Baker by Stanley Ginsberg

Note:Reduced orig TDW from 2.326kg to 1.500kg, replaced dark molasses for blackstrap molasses due to availability.

Discussion:

This is my 1st attempt making this bread and will definitely will be baking it again in spite of some challenges.

Claire Saffitz and Martin Philip both riffed on maritozzi recently, so I thought, why not? They are basically a brioche bun filled with a cream filling. I made some marscapone from the excess cream on the dairy shelf of the fridge and mixed it with vanilla flavored whipped cream. Following Clare’s lead, I soaked the brioche crumb with a vanilla-rum syrup. I found the prep to be a bit fussy. The final result was good but not great in my opinion. Those buns that got larger syrup infusions were significantly better than the more lightly-soaked ones which I found to be awfully bready.

  I’ve been staring at the bottle of Baileys we bought during the holidays on top of my refrigerator all week.  I’ve been trying to lose some weight so drinking it was not an option.  Using it in a bread….now that could work!

Here is a bread from Goa (a small state in western India) that most people may not know about. Goa has a unique bread-baking tradition because it was a Portuguese colony for about 500 years.

Poi are small pocket breads. They were traditionally made with whole grains but some recipes today use white flour, although they are still dusted with wheat bran.