Wow is it ever grat to have a strong active sweet levain again! I have been feeding daily to help develop character and depth and also baking daily. I built a 1:1:1 levain with bread flour and 95F water as per Forkish and it doubled in three hours. for this bake, I used my sweet levain pulla dough and the chololate filling from ITJB and slivered almonds. YUMMM!!!
I gifted some of this and this morning's boule to my neighbours as a Mother's day treat. I have some happy neighbours!
Happy baking folks! Brian
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Babka! Lucy loves chocolate babka but i at it all before she can get any:-) Well done ski and happy baking
David
beautiful babka bake! Say that thre times fast! Lol .. Very nice'
Yes, Very nice ... Фантастика ! аромат , наверно - необыкновенный , а уж вкус ... ммм
And well they should be with such a delightful babka. Nice bake, ski.
Paul
Thanks to dab, David, Eli, Russian Baker and Paul!!! Now that ski season is done, I find myself with a healthy levain and now YW starter. After a winter of little baking, I am again loving the process and results!!! Happy baking friends! Ski
Ski. Time to get those Moose Ribs in the smoker! I was watching Buying Alaska on the tube and this guy was freaking out over the huge smoke shed that came with the property and said he couldn't wait to smoke a whole moose in it.
Happy smoking