• Saveur Magazine blog award winner, the food obsessive
• Pathological sourdough baker @ The Perfect Loaf:
My recipe for these fresh milled spelt loaves with a cracked spelt soaker is over at the @kingarthurflour blog! I milled the spelt and then coarsely cracked spelt berries (to uncooked polenta consistency), soaked them in boiled water while the levain ripened and then mixed the soaker in to the dough. Almost 40% fresh milled flour in these and the taste is 💥 blog.kingarthurflour.com
More sourdough, of course. Like I said a few photos back, a quick blast at the end of the bake at 500F adds nice color, just don't forget it... went just two mins longer than expected on this one. Love it, though! Crumb-shot coming up.
Rise + bake + coffee. Been testing out different overnight proofing temps. This one went 12 hours at 45-47F -- still held its structure quite well. My shoddy wine fridge has pretty bad consistency so it's a gamble each time.
Another round: barley / oat / molasses / dark chocolate with 100% white whole wheat. Oh, and this time I added a cup of my mature sourdough starter plus a little extra flour to even it out. Can't get enough of these. (Recipe is a few pictures back in my feed). #cookies
Cornmeal & ricotta upside-down cake with probably the last batch of blood oranges I'll see at the market. Such a flavorful and easy cake, reminds me of something I'd have in Italy. This was based on the recipe from @lizprueitt_tartine new cookbook but I subbed out the almond flour for @kingarthurflour sprouted whole wheat -- awesome flavor!
When you step away from the table to take a picture of the bread. Crumb shot of my last photo. Tasty!
Straight from the oven and in the morning sun. Later it's off to the family meal. Happy Easter everyone 🐰 #whpgoodmorning
I posted a new guide at my website today with a sample Weekend Baking Schedule. It outlines a sample schedule for keeping your starter in the fridge most of the time, taking it out only to bake with (and make sourdough pancakes!). Link in profile 👆🏼
Sourdough batard baked up incredibly well in my Staub cast iron cocotte. So easy! I almost forgot how nice it is to bake in a cast iron pot 🔥
The ragged crust on yesterday's bread. Been working a new method with my home oven to get a tad more color on the top. Near the end of the bake, around 5 mins left, I increase the heat back up to 525F for a few minutes. This cycles hot air back in just long enough to color the top and leave some lighter colors scattered about. Just keep an eye on it 🙂