PatrickT

This recipe is actually on my list to try. I seem to recall making it a while back but want to try it again.

I’ve completely given up on the daily (or even twice daily, for some) starter feeding regimen. Agreed that it is both costly, wasteful - and truly unnecessary. It’s just my wife and I now, as well, so I keep about 20g of carryover in my starter jar and then feed it according to whatever I need for the recipe I’m making (plus an additional 20g to keep in the jar for next time). I try to use it this way about once every 1-2 weeks and never have a problem. If my starter does seem sluggish after feeding, I just discard down to 20g and give it another feeding - but I can’t even remember the last time I had to do that. I first learned of this method from Bake with Jack - YouTube vid on this subject below. Works like a charm - and my starter is always very vigorous.

This looks really excellent - thanks for sharing this recipe! Definitely going to give that one a try. First, I'm going to give this one a whirl. I've never made rye porridge before and have certainly never tried adding it to bread, but it looks positively delicious! A baker friend of mine just made this and said it's the best tasting loaf he's ever baked.

Thank you @Ann_T! I'm always amazed by your crumb. Incredible.

That’s what I like about it too. I want to try more counter proofing and immediately baking, as I think I’m missing gauging when the final proof is really done. Yes - definitely. Has worked just fine for me. Anxious to see your results!

Better shot of the “bursting” I referred to above.

That looks very good to me! I’m sure that spelt made for amazing flavor. Spelt and einkorn are my new favorite flours. 😃

My first whack at creating a cinnamon raisin sourdough. This is 80/20 bread flour and spelt flour at 80% hydration. I made it with Vietnamese cinnamon and golden raisins soaked in vanilla extract. The smell of this loaf baking was truly other-worldly. 😍 Will post the crumb later today. Interesting that, in spite of the score, the loaf still burst on the end. Does anyone have any thoughts on that for me? EDIT: Forgot the process details. BF was 16.5 hrs on the counter at an average temp of 66F (75% increase). After final shaping, I let it counter proof in the banneton for 1.5 hrs at 68F, then popped it in the fridge for a CR of 14.5 hrs. Cold baked directly from the fridge with 4 small ice cubes placed in the DO (450F covered for 50 min, uncovered for 5 min). Crumb shots added. Crust is firm but not overpowering. Crumb is very soft, moist and tender. Flavor is surprisingly tangy. Undoubtedly the long BF, CR and added spelt played a part. Really love this one!

As always, your loaves exceed all expectations. 😍 What did you think of baking right out of the fridge? I swear the one loaf above that I did NOT do that with actually gave me a far more open crumb. Curious to hear how you think it compares to your normal process.

Maurizio Leo's My Best Sourdough at 80% hydration, using KA Bread and Whole Wheat flours. Apart from my terrible scoring, this is the most open crumb I've managed yet.

Sending you a PM with my mailing address. 😂

That was going to be my guess, as well.

What a fabulous story! Thank you very much for sharing that. Absolutely incredible that she made bread AND butter in that quantity on a regular basis… and all by hand. Truly a wonderful family memory. 😃

Thank you! So cool that they are still making them. Would be so fun to try sometime.

Your bread looks delicious - and from the sound of your assessment, it was! For me, that's always the most important thing. 🙂 This forum constantly teaches me something new. In following your link to the original KA recipe, I was fascinated by this statement about Walter Sands: "Because of his arthritic hands, he used a bread bucket with a crank, which kneaded hundreds of loaves of this fragrant, soft sandwich bread with all its happy associations." I had never heard of that before, so I went hunting and discovered the wonder and simplicity of using the Landers, Frary & Clark Bread Bucket! Definitely going to keep my eye peeled for one of these as we putz in our antique and resale shops. Amazing!

Maurizio Leo's Dark-Chocolate Cherry Sourdough, just out of the oven. I scaled his recipe to 500g flour weight and baked it in a 9x4x4 Pullman pan. Overnight counter BF at 63F (just shy of doubled in volume), followed by 2hr pan proof at 77F (1/2 inch from top). Baked in a steamed oven at 425F for 20 min, then 375F for another 40 min (internal temp was 205F). Hopefully the crumb will not disappoint. I'm quite confident the taste will not! 😆 EDIT: Crumb shots added. Outrageous texture and flavor!

Using King Arthur's Ingredient Weight Chart for the flour (120g per cup) and Convert To's Fine Grind Sea Salt Converter (4.92g per teaspoon), that would calculate out to 1.5%. Accordingly, 2 teaspoons (10g) would get you to 2% and 3 teaspoons (15g) would get you to 3%. Maybe try it at 2% next time you bake them and see how you like it?

I say BIG yes! And mercy - those are gorgeous! Looks like they came out of a pastry shop. 😍

Beautiful! 😃👍 What percentage of salt did you use? I always go with 3% for baguettes (and most of my bread, actually).

Far too kind - but thank you @Ann_T. You seem to bake (and cook!) everything to perfection. That’s a high bar! 😃

When I grow up, I want to bake just like you. 🤣

Completely agree! 👍

That crumb looks so soft and delicious! 😍

Sounds like fun! 😃 When I use my mixer like this, I always pull a windowpane at the end of mixing. It doesn’t have to be perfect but it should be reasonably good (the dough will continue to develop in BF). 4hrs in the B&T at 26C seems reasonable, but if it were me, I would watch for an increase of 50-75% and use that as my cutoff point for BF. A sourdough loaf I just did this way (all starter - no added yeast) increased to 75% in 14hrs at 17C. I bake straight from the fridge, though, so you might do better with @Ann_T’s process if you’re going to do a room temp proof after your CR.

@heidih Great and interesting article - thanks for sharing!