What Have You Baked Lately? Show Us Your Goods!!

Chasin' Dreams

Chasin' Dreams

Well-Known Member
Guys and gals let's see what y'all have been baking lately.

I'll kick it off with some sourdough bread make with my homemade sourdough starter I've been keeping alive for about 4 years now. This sourdough loaf was made with my home milled triple ground, triple sieved red spring wheat and rye flours. It's a 70/30 blend. Wonderfully tasty bread where the sourdough flavor comes through very nicely.

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Some members of the family request a white bread that tastes very delicious toasted and for sandwiches. So after some time of experimenting I found a great way to use my extra sourdough starter cause it can grow a lot when your feeding it so I keep and extra and freeze it for occasions like this to make some white sourdough wildflower honey bread. The honey is from my bees on our Apiary. And I grind all my own flour with a little grain mill that works very well. The bread is so soft it melts in your mouth. Also great for dunking in soups, stews and chowders.322718996_863561634765234_627760156388986781_n.jpg

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I love a good focaccia so thought I would experiment a bit and use some of my sourdough starter to kick start a long bulk ferment to see if I could get some nice stretchy, airy, tangy and sweet but still savory focaccia bread. I loaded this one up with a bunch of goodies; feta cheese, pre partially roasted/caramelized garlic cloves, olive oil, grape tomatoes, sun dried tomatoes, caramelized scallions, parmesano regiano, kalamata olives, fresh rosemary, fresh oregano and fresh thyme.
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Quick Cornbread for brekkie

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wolf said:
That looks great I love sourdough but never mastered the starter thing ...
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Ya it is a bit of a pain in the butt having to keep the starters alive and feeding them all the time but you can also dehydrate the starter and keep it in sealed jars of vac packed and then they re hydrate to be activated again. The activity level of the starter changes too depending on what type of grain flour you feed it so I experiment with different grains that way and I find grinding my own flour is the best way to make really nice sourdough. I've found that the fineness grind of the flour really makes a difference on how well the crumb will form too. Different lengths of bulk fermentation all affects it too and cold fermentation etc. There's quite a bit to it but I enjoy it. Just have to have quite a bit of free time put aside when I make it or they can go south quickly cause it's all about timing in the fermentation when they finally go in the oven. I had to stop making them lately cause our oven got messed up keeping even oven temp and quickly realized it screws up the loaves rising properly as soon as there isn't a nice stable even oven temperature.
 
Home milled some organic ancient grains into flour to see how the ancient grains would turn out in a sourdough loaf. Kamut Khorasan, Einkorn, and Emmer. All three are very delicious with unique flavors of their own. The Kamut Khorasan and the Emmer though are so packed with flavour and have very moist tender crumbs and light but crisp crusts. All three ancient grains will be a mainstay in my kitchen from now on.

Goes so well with a charcuterie platter and wine, or so good for a sandwich.

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Chasin' Dreams said:
Home milled some organic ancient grains into flour to see how the ancient grains would turn out in a sourdough loaf. Kamut Khorasan, Einkorn, and Emmer. All three are very delicious with unique flavors of their own. The Kamut Khorasan and the Emmer though are so packed with flavour and have very moist tender crumbs and light but crisp crusts. All three ancient grains will be a mainstay in my kitchen from now on.

Goes so well with a charcuterie platter and wine, or so good for a sandwich.

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Wicked crumb…that whole grain is the absolute best for sourdough. The yeast just thrives on the whole wheat I have found.
 
getbent said:
Wicked crumb…that whole grain is the absolute best for sourdough. The yeast just thrives on the whole wheat I have found.
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Thanks! It does but the Levain can also eat up the gluten/protein real quick too so it's a bit of a game timing the bulk ferment/proofing accurately to make sure too much time doesn't go by when I use whole grains in the sourdough loaves. I play with my Levain ratios to make sure it still has a fair bit to eat before it over consumes the dough's goodies lol. And I do my bulk ferments with whole grains much cooler than I do with bread flour loaves. Helps to slow down the fermentation and helps not over proofing. I also do 18 hr cold retard ferment in the fridge before the dough goes in the bannetons. Love playing around with recipes and different techniques.
 
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Chasin' Dreams said:
Thanks! It does but the Levain can also eat up the gluten/protein real quick too so it's a bit of a game timing the bulk ferment/proofing accurately to make sure too much time doesn't go by when I use whole grains in the sourdough loaves. I play with my Levain ratios to make sure it still has a fair bit to eat before it over consumes the dough's goodies lol. And I do my bulk ferments with whole grains much cooler than I do with bread flour loaves. Helps to slow down the fermentation and helps not over proofing. I also do 18 hr cold retard ferment in the fridge aver the dough goes in the bannetons. Love playing around with recipes and different techniques.
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I also love a nice long cold retard ferment myself. 😵‍💫😆
 
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