most recent breads and sourdough pancakes

chestnut and fig mini boules

using a rye based wild yeast starter

milled chestnuts mixed into flour

chopped chestnuts and figs folded with honey into fermented dough

baked with wheat bran topping

gifted to Shaun Palmer and Jonna Beck 

those were great, what's next though...

FAIL!

this is an experimental loaf i made.

the bottom seam of this loaf exploded during proofing and i decided not to flip it and rather bake it in this exploded form. the base ingredients of this bread are whole millet i put through my coffee mill and incorporated it into a whole wheat flour mix. i used a crazy starter that was feed whole wheat germ and milled barley. end result is a dense and odd tasting chew. i want to revisit the use of milled millet - ah, shit, i was trying to avoid it - i mean, try saying it - "milled millet" - ah, not so hard, anyway - maybe put that millet to soak before adding it to the dough - that would of be the educated method - and the starter i had was beyond reason. i dared not let any other human but myself eat the bread from this batch. so far, i'm doing fine. the starter was, by all appearances, approachable but i think i need to read up on barley before i use it in bread again. there's that not-bread-but-not-beer limbo in the art of fermentation that has yet to find culinary application. if this experimental starter of mine did not stare of the edge of paradise, it most definitely plunged into the void.

no nonsense sourdough bread from white/rye starter

this has become my handy staple bread. something to make out of whatever basic  ingredients i have around.

a simple formula is used 

i measure, by weight, x amount of starter that i have elaborated throughout the day

i add slightly more water while reserving some for later mixing

i measure flour to this amount of starter and water

sea salt is added half way through mixing

as for flour, anything goes - different proportions create different results.

i have become reliant on 4 main flour types, which many different breads can be made from: white whole wheat flour, natural bread flour, stone ground rye flour, vital wheat gluten - keep in mind that this is american nomenclature, which annoys the shit out of me. i envy the hommies in europe who get a tight numerical and/or symbolic itemizing of what flour they're buying, while we more primitive cultures in the western hemisphere just dump a variety of flours into categories and leave it to the consumer to read that tiny ingredients list that's printed somewhere on this package, here on the side usually but, i know it's gotta be on the bottom - no - take "all purpose flour" for instance, what is it? it's flour that can be used for bread or for cake. but we have bread flour and cake flour, why not just take your pick. enter the muffin - the perfect solution for such a dipshit qualification that is "all purpose". fucking quick breads will end us...

here's a crumb shot of a small batard i had for myself...

and here's the large boule of the batch, turned out looking like a luchadora mask...

sourdough pancakes

these have become an every-other-day morning meal when i feed my starter. i use the discard for the batter and have been toying with the ingredients for the recipe i started the practice with. through this practice, i've stumbled unto some interesting flavors and textures i never though possible in a simple pancake. if you could only taste what you see...

these are the standard proportions i use

200g 100%-hydration wild yeast starter

1/4 - 1/2 cup ingredient x *

1/4 c flour 

1 egg

1 Tbsp agave nectar or honey

1 Tbsp canola oil

pinch of sea salt

1/4 tsp baking soda

1/2 tsp baking powder

* i often used ingredients that are leftover previous bread session - tahini, apple purée, chopped chestnuts - most anything i've used in bread works well except i've not cared it get real grainy with the pancakes. these leftovers often add water to the batter which is why i add flour.

there's a simple method to these pancakes, although it is a method that should be done correctly - mixing is easy but mind these rules: mix baking soda and baking powder last, mix all other ingredients without starter, once these ingredients are well mixed with each other add the starter and get it fully incorporated. the consistency should be like a mature starter, just a bit runny. now add the baking soda and baking powder and it's ready for the griddle.

cooking the flapjacks is an easy affair as well - just be patient. with low heat, i give about 5 to 7 minutes on each side. i get to the point were i feel like they're getting the shit burnt out of them - at this point they're perfectly done and not burnt at all, these pancakes just develop a dark color and toasty exterior. 

the cream is whipped soy protein powder with cinnamon and brown sugar.

butternut squash breads from whole wheat starter

i've also been messing around with the butternut squash bread, it has become a favorite of mine. just above is the photo of a freeform loaf with the squash's own seeds as a topping. below is an attempt at a multiple roll brioche. after that, i'm out - peace

by kevin walsh, 2011