3 posts categorized "Bread"

spring is in the air

It's a few days into March already and spring seems like it's just around the corner.  I'm sure though we'll be getting another snowstorm at some point before winter decides to make it's departure here in Southwest Wisconsin.

Tea670

Are you a tea drinker? I only started drinking coffee about 15+ years ago and did not drink tea, that is until I had a cup over at a friends cabin in upper Wisconsin, and I have been hooked. I'm not a fan of just straight black tea or green tea.  I love the one that we've been drinking in the evening. It is a bit more spendy but seeing that we only drink one cup in the evening I figure I deserve that pleasure.

Crustytop

Twoloaves2

Oh my goodness, I am totally in love with the whole sourdough baking process.  I have finally started to master sourdough baking.  I don't use any commercial flour in my bread recipe, we grind our own flour, which has actually taken me a while to figure out.  The bread I made the other day I used half fresh ground rye and half fresh ground wheat, with the sourdough starter.  Both breads turned out absolutely beautiful and delicious.

Gathering1

Sugaring season is upon us and it's going to be the first time without our Sadie running around the sugar bush, or trying to drink up the sap that is running over the side before it hits the ground as Jim is pouring it into the tank we use to gather the sap.  Sadie loved this time of year as well as the snow, she was a good companion out in the bush.  Especially like tonight when the sun is going down, and darkness has crept up on us, and hearing the coyotes in the distance, I definitely feel the void with her gone.  We sure do miss our Sadie girl.  Despite missing Sadie it feels really good to be sugaring again.  It feels so good to smell the air after being cooped up in the house during the cold winter days that sometimes prevented us from venturing outdoors, at least preventing me from getting outside as much as I'd have liked to.


sourdough whole wheat bread

Here's an update on my sourdough starter that I had started.  As things were progressing along or not progressing I made a few adjustments.  My starter on the right is a totally new starter and it's made with Wheat Montana unbleached all purpose flour. The one on the left is one of the original starters that I started with, the flour was 1/4 cup Wheat Montana unbleached ap flour and 1/4 cup of our Wheat Montana berries that I freshly ground each time I fed the starter.  But, it wasn't moving a whole lot, it was starting very slowly.  I figured it out though.  Many people said that they would weigh the flour and water and many people said that there was no need to do that.  I did a bit of checking on the amount of flour I was putting into the starter and was adding a lot less flour to my starter.  I'm guessing I wasn't adding enough flour for the wild yeast in the flour to start moving.  When I started to weigh my flour and adding only my fresh ground wheat and no all purpose flour my starter really took off.  Last night it had risen so high I put it into a bowl incase it overflowed, it didn't but I will be putting it into a larger container from now on.

Sourdoughstarter

Last night I started an easy overnight bread dough which is much like the crusty bread I had made a few years ago. 

I love the bowl that used to be my grandma's bowl that she used to make bread in.  I think of her every time I use it for bread.

Restingbreaddough

Yummy bread, I can't wait to try it.

Baked bread

Whole wheat crusty bread

Slicedbread

So this is my results of making sourdough starter and the results are wonderful.


oh so good

Surfing the net I came upon a couple of new blogs, one blog was one that I had seen before but lost, and the other was completely new, and at the new blog I found the most wonderful crusty bread recipe.  I was so excited, I jumped up off the couch where I was with my lap top and headed to the kitchen to make this bread, mind you it was 9:00 p.m. and I should have been thinking about heading to bed instead of thinking of making bread.  No worries tho.

Crusty bread

The bread had only four ingredients, flour, water, salt and yeast...AND...had to rise on the counter for 12-18 hours.  I went to bed with my mouth watering for this bread.

Crusty bread dough

I didn't take any photos of the process but the photo below is what the bread looked like after baking it in my cast iron dutch oven with the lid on for 30 minutes and then I had to take the cover off like in the photo below and bake it for another 15 minutes.

Cover off

The original recipe really didn't recommend using wheat flour, the author thought it was way too heavy.  I used half bread flour and half wheat flour and it was the lightest bread I've had in a long time, and the outer edges had just the right crustiness to it.

Crusty bread 2

This loaf is almost gone and I loved it so much that I made two more, one with white flour and one the same as this one.

I plan to make this bread again, but with some added ingredients like the author suggested.  My mouth is watering again just thinking about it.