Tag Archives: yeast
bread #9 – “charlie” does campagne!
This week the book entered a new chapter: developing and understanding levain. Levain is a bread starter that is used as a leavening agent and can be considered ‘wild yeast’. The bread baked this week is a ‘pain de campagne’ … Continue reading
bread #8 – 50% whole wheat bread with biga
The bake this weekend was “interesting”. I have probably learned more about baking bread this week, than I have during any other bake of the series. And of course our best lessons come from our failures, not successes. To paraphrase … Continue reading
bread#6 – harvest bread with poolish
This week the journey continued with another poolish and a few surprises. The harvest bread is a 10 percent whole wheat flour bread, with some wheat germ and wheat bran mixed into the loaf. As with last week’s loaf, this … Continue reading
bread #3 – overnight white bread
It’s Sunday morning as I’m beginning to write this entry. This weekend I decided to tackle the next bread – the overnight white. I took stock of my pantry and ordered some locally milled flour (more below). Obviously this is … Continue reading
bread #2 – the saturday whole wheat bread
This weekend whole wheat bread made it’s way into my life. As with the Saturday White, this was a single day recipe bake. And as with last weekend I ended up baking without advance planning. Which meant my pantry wasn’t … Continue reading
bread #1 – the saturday white bread
Last weekend I baked the first recommended bread from this book. It’s the Saturday White Bread – page 81. It’s a straight dough recipe. It turned out to be a great single day (everything required to make this bread can … Continue reading
flour water salt & yeast 