Hi all,
i have been reading The Fresh Loaf for some time along with many other bread sites and lots of books I have collected from Elizabeth David to Chad Robertson, to Daniel Leader, Peter Reinhart and Jim Lahey. All have given me great help and advice on my bread journey. I just registered on the site as I was reading a wonderful post about Lionel Polaine's eponymous Miche and am just now starting one with the stiff leaving now resting in the fridge after a very promising start earlier today.
So why post? I thought readers may be interested in a recent loaf I baked which I am calling my Indian Ocean loaf. Salt water collected from our local beach at Cottesloe, Eden Valley stone ground organic flour from a farm and mill about 100 km from my home and a barm built from all local flour and water. Every component is from my home state of Western Australia and that gives some great sense of satisfaction. I will post a photo when I work out how. Oh and the bread was great.
like your use ofalt water - here in Ireland we traditionally boiled our potatoes in salt water - try it - theyre delicious. give a whole new dimension to the spuds - im sure the same applies to bread. just not sure how you can control the salinity...a little sea water diluted with fresh water or did you just go for it?