Thread: Fresh baked bread!

Eric at breadtopia is where I got most of my starting recipes. Another good one is northwestsourdough.com. Teresa is another wonderful person to get ideas from. I have the long and round clay bakers, but haven't used in over a year since trying Teresa's 'roasting pan' approach. 'Very easy. I also switched from conventional starters to the lower hydration motherdough. I had a horrible time getting the sour tang. Teresa said it was technique, and I've no doubt she's right, but the motherdough is much easier for me to maintain. Generally, 6 oz motherdough, 14oz water (or coffee!!) and a pound of flour of choice. If you do recipes that call for sweetener, maybe experiment w/ soaking raisins in hot coffee until bloated and down to about 95-100 deg. puree in a blender or food processor and use that for the liquid you mix the motherdough or starter in before adding flour. About 1/3 c raisins for a 2lb loaf. More if you want to taste the raisins.

The crumb on that spelt looks insanely good. 'Getting hungry looking at it.

Only just stumbled on this thread... been enjoying baking bread for almost a year now (mainly sourdough).

This one is one that I made the other night - a garlic and herb loaf.

Luke

An great book on baking bread. Yes, sounds strange, but it really held my interest, is:
52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust (Hardcover)
William Alexander
It's a journey into trying to bake the perfect loaf of bread!

Here is my attempt at a Greek Celebration Bread.

Not sure if I got it right or not.... but it looked and tasted good!

Luke