That’s beautiful Christine!
I don’t have a turkey roaster but that’s genius! What a great idea.
Nice looking bread too.
Our starter’s name is Geshem.
Still playing with marbling, which creates - as my cousin puts it - Brain Scan Bread.
Pan de Prions? 
Breads I made for Halloween. Marbled Spiced Pumpkin and Chocolate doughs with White chocolate chips. The pumpkin shape is fun, though it takes a little practice to get the technique right with a high hydration dough. Cotton twine needs to be soaked in oil to make sure it doesn’t stick to the bread or leave fibers behind.
Somehow I missed this thread…
I’ve been really into sourdough baking for the past few years and recently took it up a notch. I have three starters: French style “levain liquide”, Italian style “lievito madre”, and a German style rye.
For a long time, I just used the levain liquide for all of my country loafs, but recently I discovered that the lievito madre gives me a nicer structure and better rise… Here is an example of a recent bread:
The classic German rye sourdough also works really well, but gives a much denser crumb (unfortunately, no photos) and a bread that lasts a very long time.
I’ve also been playing with enriched sourdoughs, particularly croissants (using the lievito madre), which turned out really well:
Then last, but not least, I tried to replicate the brioche feuilletée from a local bakery (Maison Nico in SF). I only found recipes using yeast, so I made up my own by modifying the croissant recipe (again using the Italian style starter) and increased egg and milk, but still maintain a nice crust. My first attempt turned out quite delicious, but could’ve used a bit longer bake… It didn’t get a nice crust all around because I had to hack the bread pan, which was too large.
Rise for this was first 3h at 78F, then 8h in the fridge for the pre-ferment. Then the full sourdough went through 2 double folds to create 16 butter layers and then a 8h proof at 78F before baking (very similar to the croissant method).
3 Likes
Looks great!
I’m going to have to make a new starter. The one I bought at Acme Bread a few years ago seems to have become overrun with Acetobacter.
1 Like
Not sure how I missed this thread either. Here was a 75% hydration loaf from last week. I have a few more bull fermenting right now and will regard until tomorrow.
Thanks. I would start with good rye flour and water, nothing else. You don’t need a commercial starter. There are plenty of instructions on the web…
But if you do want to shortcut, Rainbow Grocery in SF has some decent options 
2 Likes
Yes. I always use rye in my starter.
I was thinking of using dried apricots for the new starter. ![[dance-clap.gif]](/uploads/db3686/original/2X/8/835ce082e2fa9c96c4b7f96406bf6e9a0db882ff.gif "[dance-clap.gif]"){kind=small}
A few pictures of the original Tartine country loaf recipe.
1 Like
Looks fantastic, nice crumb - don’t be afraid to bake longer to get a chestnut-colored crust!
Dunno what took me so long to find THIS thread, been pretty active since lockdown (like so many) - so much fun!
Today’s bake. 78% hydration, 5% dark rye, 15% Camas Country whole wheat bread flour, 10% AP, 65% Bob’s RM Artesian bread flour. Seasoned inside and out with soffritto (Trader Joe’s, though I’ll probably make it myself next time). My first time using soffritto (for anything), very happy - flavor is deep and fantastic!
2 Likes
Yes, I normally bake longer but these particular loaves were for my SIL who prefers a softer and lighter crust.
1 Like
sourdough cinnamon rolls, fresh out of the oven this morning!
4 Likes
Lisa started a sourdough starter 5-6 months ago and the loaves are continually improving. They were a bit dense at the beginning but are rising really nicely lately.
The pics below are both sourdough-one with Gruyère incorporated and the other Asiago. Adds a nice subtle cheese flavor.
Still not as sour as she would like but the loaves are loved by all. Work in progress.
1 Like