Thread: Who bakes bread?

Wild Rice Sourdough with Cranberries, with freshly milled Kamut and freshly milled Einkorn:

Some amish bread me and my gf made recently, so good! Going to make sourdough starter in the coming days if possible if you guys had any recommendations on how to get it started.

This link got me started into sourdough and is my go to for almost all ratios.
Really easy starter regimen too.
https://youtu.be/2FVfJTGpXnU

Christan you can make your own starter this way. https://www.kingarthurbaking.com/rec...starter-recipe
or you could obtain dried starter and revive it like this.
https://leavenly.com/how-to-dry-and-...-term-storage/
I have three dried starters, Ischia, raisin and traditional sour dough. The first two are mild with almost no sour taste the third is mildly sour. With experience you can make any of them sour or mild. I will send you some if you wish. Al

Failed to say,, very nice Amish loaf as well! Nice lookin crust and crumb, and bread knife,, Cutco I believe?

Have the same blade, in pearl handle.

Happy New Year gents.
The rye kick has spilled over from last night’s libations..
Organic local rye from Tavistock and hard white blend with caraway seeds strewn throughout.

Baked on a preheated stone preset to 500 for a solid hour
Then baked at 425 fir 35 minutes.

Big fan of the softer rye chew..
Cheers and eat well gents.

Lunch, double toasted, thin sliced rye with liverwurst spread thick..

Crunchy heaven..
Haven’t tasted anything this good all year!
Har..

Originally Posted by MikeB52

Lunch, double toasted, thin sliced rye with liverwurst spread thick..
Crunchy heaven..
Haven’t tasted anything this good all year!
Har..

Hehehe

First ones of the New Year....1 hour undah the towel...then in the oven !

Smells good in here....all done