So, I've been doing some #python development, and started a new project, first time since quite a while. I must say that using #rye and #uv makes it really fast and enjoyable.
After 5.5hrs in the proofer @ 26°C and 2 hours so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight in the fridge @ 7°C - multi-seeded sourdough using an Alaskan starter, 9% scalded home milled Wakelyn’s population flour, 5% scalded cracked rye wheat, 6% scalded pulses, 80% very strong white Canadian flour, sage and 65g seeds. #sourdough#bread#breadposting#population#canadian#alaskan#baking#sage#rye
Crumb shots of my seeded sourdough using a rye starter, 4% scalded home milled Emmer flour, 10% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, dried flowers & 60g seeds. This was beautiful and the crusts (as always) were the best bit! #sourdough#bread#breadposting#rye#canadian#sage#pulses#emmer#baking#wakelyns#driedflowers
Out of the oven - seeded sourdough using a Colorado starter, 7% scalded home milled rye flour, 7% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, dried flowers and 60g seeds. #sourdough#bread#breadposting#colorado#canadian#driedflowers#rye#pulses#wakelyns
After 5.5hrs in the proofer @ 26°C and 2hrs so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight in the fridge - multi-seeded sourdough using a rye starter, 9% scalded home milled Spelt flour, 5% scalded home milled Emmer flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped rosemary, lemon zest and 60g seeds. #sourdough#bread#breadposting#rye#canadian#lemon#rosemary#spelt#emmer
Another loaf I was pretty good at in my cottage bakery days was #bauernbrot. A German style #rye loaf, is great for pattymelts, Reuben sandwiches, or for German style breakfast
( #Frühstück )
Was slicing this one up to make Reubens for tonight's dinner.
Weil der Roggensauer in letzter Zeit etwas störrisch war, habe ich erstmal ein paar kleine Brötchen gebacken.
Brühstück aus altem Vollkornirgendwas und Gipfeli, dazu 1150er Roggenmehl und wie immer Salz, Malz, Öl und Rübensirup.
Just cooked some intact whole-grain rye (rye berries), using 2.5 cups of water to 1 cup of rye (instead of 3 cups).
The cooking finished faster, and I like the result. The rye is done, tender enough and still a little chewy.
I think I'll use the 2.5 cups again, but next time I'll check after it has simmered 50 minutes at 225ºF. I checked at 60 minutes and though it was not at all burned, some was stuck to the bottom of the pot. I got it loose, but 50 minutes seems better.
Just out of the oven - multi-seeded sourdough using a rye starter, 15% of scalded home milled Spelt flour and 5% scalded home milled cracked rye wheat, 5% scalded home milled rye flour, very strong white Canadian flour plus chopped rosemary, lemon zest and dried flowers. Using Spelt flour always produces a cracking loaf for me! #driedflowers#sourdough#bread#breadposting#spelt#flour#milling#canadian#rosemary#rye
This evening, an Old Fashioned made with Bulleit 95 Rye, and both of Angostura's original and orange Bitters, and a smashed up Lindt bunny fresh out the freezer.