Next week is Real Bread Week

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Juergen Krauss on 8 May 2015 at 00:48

http://www.sustainweb.org/realbread/national_real_breadmaker_week/

 

Yes, I'm still baking.

The following are examples of the things I do quite regularly (the title photo is an adaptation of Hamelman's Wholewheat with pecans and golden raisisns)

This is a "Paderborner", Rye sour Detmolder style with 20% wholewheat

Simple white:

Hamelman's Toast

This is how my son likes to see bread  (Toast with some Emmer):

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varda on 8 May 2015 at 10:00

Hi Juergen, So nice to see what you've been up to, breadwise that is.  Love your child friendly white bread.   And only you have to know about the emmer!  -Varda

Hi Juergen,

How nice to check in and see a post from you.  You look busy and your breads look wonderful.  I especially like how you son sees bread :*)  I like seeing your whole meal breads.  The pecan walnut looks delicious.  I am about to do a combo of figs and walnuts.....just a touch and what a nice touch they add to the whole wheat flour.

Take Care,

Janet

Love the trombone :*)

I used your formula for an IY loaf and then made one using buckwheat and teff and WY made with a teff starter which people loved but baking GF just isn't my thing.  The psyllium works great and the loaves are really easy to do but I do not do it on a regular basis.  I know I can do it and have the notes saved if I feel the urge in the future. 

Thanks for asking and for your help!

Janet, Varda,

I brought some bread into work today and within 1 hour it had disappeared! (Vollkornbrot, Vermont Sourdough and Vermont Non-Sourdough, substituting the sour with 0.5% instant yeast)

I am not following TFL as closely as I did, my return to trombone playing is demanding quite a bit of nerd time ...

Happy Baking,