Today's Bread
Today's Bread
My son distracted me (talking about new e-cars) while I was baking and I lost track of the exact measurements. It sure has a nice ear and crunch. This is what I do know. I started with:
300 ml Water
100+ g Whole Wheat Flour
400+ g All Purpose Flour
500 g Sourdough (Pâte Fermentée)
14 g Dry Active Yeast
10 g Salt,
but due to the larger than usual amount of Sourdough starter I added more All Purpose Flour, how much remains a mystery.
50 g Rye
450 g All Purpose
300 ml water
16 g yeast
10 g Salt
121 g Sour Dough Starter
300 g All Purpose Flour
300 g Whole Wheat Flour
200g Sour Dough
300 g Water
50 g Golden Flax Seeds
11 g Dry Active Yeast
10 g Salt
250 g Sour Dough Starter
450 g Bob's Artisan Flour
300 g Water
100 g Spelt flour
50 g Golden Flax Seeds
40 g Green Pumpkin Seeds
10 g Dry Active Yeast
9 g Salt
Ratio: 65%
770 g All Purpose Flour
300g Sour Dough
300 g Water
11 g Dry Active Yeast
10 g Salt
770 g All Purpose Flour
300g Sour Dough
300 g Water
11 g Dry Active Yeast
10 g Salt
600 g All Purpose Flour
200g Sour Dough
300 g Water
11 g Dry Active Yeast
10 g Salt
400 g All Purpose Flour
200 g Whole Wheat Flour
200g Sour Dough
300 g Water
11 g Dry Active Yeast
10 g Salt
400 g All Purpose Flour
200 g Whole Wheat Flour
200g Sour Dough
300 g Water
11 g Dry Active Yeast
10 g Salt
400 g All Purpose Flour
200g Sour Dough
300 g Water
9 g Dry Active Yeast
10 g Salt
400 g All Purpose Flour
200g Sour Dough
300 g Water
9 g Dry Active Yeast
10 g Salt
400 g All Purpose Flour
200g Sour Dough
300 g Water
9 g Dry Active Yeast
10 g Salt
400 g All Purpose Flour
200g Sour Dough
300 g Water
9 g Dry Active Yeast
10 g Salt
200 g Whole Wheat Flour
400 g All Purpose Flour
300 g Sour Dough
300 g Water
50 g Golden Flax Seeds
9 g Dry Active Yeast
10 g Salt
200 g Whole Wheat Flour
400 g All Purpose Flour
200 g Sour Doug
400 ml Water
50 g Golden Flax Seeds
9 g Dry Active Yeast
10 g Salt
100 g Whole Wheat Flour
400 g All Purpose Flour
200 g Sour Dough
300 ml Water
9 g Dry Active Yeast
10 g Salt
300 ml Water
150g Whole Wheat Flour
400g All Purpose Flour
365g Sourdough (Pâte Fermentée)
14 g Dry Active Yeast
10 g Salt
150 ml Water
50g Whole Wheat Flour
150g All Purpose Flour
75g Sourdough (Pâte Fermentée)
7.5 g Dry Active Yeast
5 g Salt
(per bread)
August 24th 2022
After a "brief but critical intermission" with the help of Maia and Emma here is the first bread after surgery!
Big thank you to my family and friends and especially to everyone at Providence Heart Clinic Team - St. Vincent Hospital for taking so good care of me and saving my life!
THANK YOU!
200 g Whole Wheat Flour
400 g All Purpose Flour
200 g Sour Dough
300 ml Water
50 g Golden Flax Seeds
9 g Dry Active Yeast
10 g Salt
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