Bread - What are you baking today…..

[Chap]

Very nice @Matty123 they look tasty, I guess you are very happy with the result

[Giles]

This is my Weight Watcher bread…

[Chap]

Well no problem, you have two of them 

[Chap]

Powerful yeasts in the UK you have

[Chap]

Producing alcohol

[Chap]

It‘s my Wheat starter I have reactivated right now for a Mediterranean Bread with Olive Oil I am planning to bake tomorrow

[Giles]

At last, my Levain is active…..

Rather than discard any when I fed it, I made some spring onion bready pancakes with the excess levain….

[ROman]

I did an American style Whole wheat bread the other day.

[ROman]

I also ordered the book that @Giles recommended.

[Chap]

My starter is getting hyperactive

[Giles]

Mine too, it overfilled my 1 litre container so had to transfer it to a jug …..

Think I have a 2 Kilo Kilner in the shed….

Today/tomorrow, I am making Pain De Campagne, it is made with a hybrid leavening dough; 360gms Levain and 2gms dried yeast with 740 gms white flour and 60 gms Spelt (the recipe calls for wholewheat, but I used all of that up building my Levain

[Chap]

Post the recipe and lets do it synchronous

[Giles]

Too late sorry, I started at 08:00 this morning….., I am on the 2nd fold now...

But here goes:

[Chap]

OK… however thanks for sharing. Autolyse dough mixed

[neph93]

And bringing up the rear… my starter got started at 10am this morning....

[Chap]

That mixing by hand is something ahem… special. Slime anyone?

[Chap]

@neph93:

And bringing up the rear… my starter got started at 10am this morning....

Maybe a tad more water

[neph93]

I did 50/50 as the recipes state, but whole meal grain is very absorbent… I’m going to the shops tomorrow for more supplies and will start another with different flour.

[Chap]

@neph93:

I did 50/50 as the recipes state, but whole meal grain is very absorbent… I’m going to the shops tomorrow for more supplies and will start another with different flour.

You can still add some water

[Chap]

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