View attachment 674767 Fresh loaf of bread for the morning. A blend of about 70% GP and 30% lentil flours. Overnight fermentation. Popped in the oven about 0430.
View attachment 674761 View attachment 674762 View attachment 674763 View attachment 674764 View attachment 674765 View attachment 674766 the three latest breads I baked. It’s about 60% white wheat flour and 40% full grain.
Enjoying it with buffalo cheese and home made pesto
Beautiful, Dave. A very eager starter. What's your starter composition, hydration? Dough hydration?
Thanks so much Robert. Great, now I am curious. How much flour and water. Cup flour and half water or just blow and go, dump some starter add some flour and water too.....I assume a fairly wet, but not watery consistency. Thanks again.
Don't worry, be patient, it will get there. I honestly think you'll be better off in the end. It's a marathon, not a sprint.The method I used is similar to the King Arthur method. However, the most exotic flour I can find right now is unbleached. I think that’s contributed to how slow mine has come along.
That description sounds amazing!Kimchi sourdough w/ scallion, sesame, and fish sauce salt. I'd definitely use more of all except the sesame next time (maybe as much as 50-60% kimchi juice, it was only 100g or 25% this time):
looks like it worked really well! good job improvising with what you had on handI thought I would try making bread for the first time since I'm stuck at home. All I could get was all purpose flour, bleached I think, and I had to use some beer yeast slurry because there was no bread yeast in the store. I made a 1 cup flour "starter" with it and let it go for a day. Then mixed up a batch of no-knead bread with some oats I had and let it rest 24 hours. Surprisingly it didn't suck...
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I owe that to the YouTube channel Artisan Bread with Steve though. Some really good easy to follow videos on there.
looks like it worked really well! good job improvising with what you had on hand
View attachment 674879 A couple 50 50 ap and stone ground whole wheat loaves. My wife asked me to make these smallish loaves again. The bread slices are good size for the kids. Turns out one dough batch makes two pizzas and two small loaves, so a good combo to rely on for me.View attachment 674876 View attachment 674877
Oh Hell Yeah!!!View attachment 675552
cheese muffins were a hit.
I had that happen to my first few sourdough loaves. Did you use a sourdough culture or bakers yeast?View attachment 676858 View attachment 676859 View attachment 676860
I believe I lost some gas getting it out of the basket prior to placing in the Dutch oven, but it’s tasty.
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