 Last updated albums - Baking |
Bread and RollsThis is a mixed grain bread with home-milled Red Fife wheat, Einkorn, Rye, and Central Milling Morebread bread flour.Aug 17, 2025
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 Last additions - Baking |
Ancient Grain Sourdough with (mostly) Black Sesame SeedsThis is a mixed grain bread with home-milled Red Fife wheat, Einkorn, Rye, and Central Milling Morebread bread flour.Aug 17, 2025
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Ancient Grain Sourdough with (mostly) Black Sesame Seeds Crumb ShotThis is the crumb (internal structure) shot of the mixed grain bread with home-milled Red Fife wheat, Einkorn, Rye, and Central Milling Morebread bread flour. It was very aromatic, with an excellent flavor to go along with the creamy, almost custardy texture. Good eating!Aug 17, 2025
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Sourdough French BreadThis is one of our favorite "white" French-style loaves. No whole grain flour is included. This bread has a creamy crumb inside a crisp but chewy crust. Overnight cold fermentation (Fridge, bottom shelf) yields a pronounced but not acidic sour tang.Jan 28, 2021
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Starter just prior to feedingThe starter spreads out over the bottom of the container when it has exhausted the available food. Time to feed again.Jul 01, 2020
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Starter gathered up after feedingAfter feeding, the starter is gathered up into a mound. As this breaks down and spreads it gives visual indicator of the state of development.Jul 01, 2020
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Finished loaves, cooling on the rackBaked fully, and cooling on a rack, singing away. As the crust cools it cracks into small "plates", and the crackling sound is clearly audible.Jul 01, 2020
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Just dropped into the screaming hot Dutch OvenThese were baked in Lodge Cast Iron Dutch Ovens preheated for an hour at 500F. They are screamin' hot, and require great care and heavy leather gloves!Jul 01, 2020
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Fully proofed, in profileFully proofed dough, ready for baking, peeks over the top of the bannetonJul 01, 2020
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Fully proofed, perspectiveThese were 1 kg loaves that filled the bannetons pretty much to capacity.Jul 01, 2020
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Starter, mature and vigorous, and ready to build levain fo doughThis bottom view of the mature starter gives clear evidence of the level of activity and vigor of the starter. This one is ready to make the bread.Jul 01, 2020
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The dough at mid-point of Bulk FermentationThe dough spends a couple of hours or more in a bucket, just fermenting and building gluten and flavor, before it is divided up and shaped into loaves.Jul 01, 2020
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Starter gathered up after feeding, top viewThe top view shows that there just isn't very much starter, even after a feeding. This is just 35 grams (~1.5 oz) in total.Jul 01, 2020
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