What has changed in my weekly-ish bread baking since I last posted about it? Not a ton. I’m still partial to naturally leavened (sourdough) breads that use a 100% rye starter and usually a 50/50 whole wheat/white flour at 100% hydration for the levain as described in that previous post. Baking on almost a weekly […]
Modernist Bread’s “Compleat Wheat” & 85% Levain Loaf Read More »
Time for another gratuitous bread post with mostly picture. Well, these are more than just gratuitous I suppose. This is, after all, a journal for me and a record that I go back to if I want to verify something and try not to repeat mistakes. These beauties are the most delicious and damn near
This is another recipe from this past holiday season and it is worth recording for reference (and I got it posted before the end of January!). It worked very good but I will need to change a few things next time around, so a quick record of it is a good idea. Usually I make
Naturally Leavened Panettone Read More »
It’s time for a proper bread baking post. It’s been a long time since I’ve dedicated an entry to bread and the last one was not that informative. It’s truly fascinating as to how much we can do to stretch the capabilities of what flour and water with a bit of bacteria (yeast) can do. The
Bread: 100% Rye Starter, Tartine and No-Knead Brioche Read More »
This is basically a gratuitous picture post. I bake bread a couple of times a week and it is normally excellent, but every so often it is something spectacular. This is especially true when I bake a sublime batch of sourdough from my own starter. It’s also pretty cool that the starter is older than my