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There was a main dough for making the Babka dough and several variations for presentation. I tried the Babka loaf done in a loaf pan and the Kranz Cake Babka, there is also a variation done in coffee cake style done in a bundt pan. The Kranz Cake Babka was done in a spiral twist which looks really nice. Peter also has great recommendations for many alternate  filling suggestions.

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Kranz Cake Babka with Cinnamon and Chocolate:

The Loaf pan style Chocolate Cinnamon Babka:

There are many good recipes in Peter’s new book – Artisan Breads Every Day, but I can tell you this bread is already a family favorite.

 So we are really celebrating two winners here, Lisa (congratulations) and this terrific bread, Chocolate Cinnamon Babka…. a real winner!

If you want to read about my great day, you will have to read to the bottom of this post. If you want to read about what the heck Pi Li Li’s are start here:

Pi Li Li’s or Pee Lee Lee’s, whichever way to want to spell it,( it sounds like the second version) are little fried pillows of dough. These are a sourdough version of a fried doughnut that grandma made. Quickly made, rolled in sugar, or cinnamon/sugar, powdered sugar or dunked in a honey glaze, they are great for a Sunday breakfast.

The dough is soft and is handled like a biscuit dough where there is minimum handling and you keep the dough and surface dusted with flour. To make up add to a large mixing bowl:

• Sourdough Starter 166% hydration – 1 cup/9 oz/255g
• Water – 1/2 cup –4 oz– 113g
• Canned milk – 1/2 cup –4 oz– 113g
• Vanilla extract- 1 Tablespoon–1 oz–28g
• Sugar- 2 Tablespoons– 1 oz–28g
• Salt-1.5 teaspoons– .3 oz–9g
• All Purpose Flour-3 cups–14 oz–396g
• Whole Wheat Flour- 1/2 cup–2.1 oz–59g
• Baking Soda-1/2 teaspoon
• Baking Powder- 1 teaspoon 

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You can divide the wet and dry ingredients into two bowls, mix each separately and then combine. Or…you can be lazy like me and put in the wet ingredients, mix, then add the dry ingredients to the top of the wet ingredients and then mix again, until you can gather the dough into a ball.

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Take the dough ball which should weigh right in around 2 lbs and place it on a floured surface. The dough should be sticky. Knead the dough about 10 times getting a bit of the flour into the dough to stiffen it a little – you want the dough soft and slighty sticky. Then keeping flour on the bottom and top, roll the dough out into a rectangle about the size of 14″ x 12″.

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Let it set for five minutes to rest. Then take your dough scraper blade and cut the dough into small pieces about 3″ x 1″ or whatever small size you like. If your dough isn’t exactly a rectangle like mine, some of the pieces will take on their own size anyway.

The secret (yes, of course there is a secret!) to light fluffy Pi Li Li’s filled with air, is to take the dough and stretch it. I stretch it a bit widthwise and lengthwise and then let the dough pieces set and wait their turn. I took a piece of dough and did not stretch it, and then did a stretched dough and compared the two for you:

these two pieces of dough were selected because they started out the same size, look at them now! The one on the left was stretched, the one on the right was not.

You can see the two back pieces are mostly hole and very fluffy and large, the front and right side pieces are dense.

The dough pieces are fried in oil which is the temperature best used for doughnuts- 350-375 F degrees. The best fat to use for doughnuts is a fat which is solid at room temperature, but I like cooking in vegetable oil even if they are a little more oily when finished.

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So you have to decide which works best for you.  I use a heavy bottom large skillet and put in 1.5 – 2 inches of oil. Make sure the oil is up to the right temperature before dropping in your dough, and make sure to bring up the temperature each time between Pi Li Li’s.

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I usually fry four pieces at  a time, they take around one minute per side. I like to push the dough under with a spatula while it is frying on the first side, to get the top down under the hot oil too, but just for a few seconds.

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Then take out your done Pi Li Li’s and drain them on a rack. They need to cool a bit before you shake them in sugar.

After they cool down a bit but are still warm, shake them in a brown bag of sugar or sugar/cinnamon mixture or powdered sugar. You can also thin down honey a bit with some water and then dip the warm Pi Li Li’s in the honey glaze. 

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Next place the Pi Li Li’s on a plate on the kitchen table and see how long they last!

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This is another recipe that is good for using up the extra sourdough starter. 

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If you haven’t done so yet, check out the former post about Peter Reinhart’s new book “Artisan Breads Every Day. If it isn’t too late, you can still post and have a chance to win a signed copy of his new book. See what I am talking about at: http://northwestsourdough.wordpress.com/2009/10/30/peter-reinharts-new-book-artisan-breads-every-day/

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I have a note to add to here:

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I received Peter’s signed books in the mail. I was going through my copy and was really enjoying it. He has some nice recipes in his new book. I am planning on baking his Cinnamon Chocolate Babka soon, it looks delicious!

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I also want to tell you that when I got to the end of his book and was reading the resources page…I suddenly stopped in shock …there was my name right in the book. I really can’t tell you how shocked I was. This is what Peter said in the book:

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 ”For Sourdough fanatics, join Teresa Greenway and her group of correspondents at www.northwestsourdough.com to share the passion.”

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Peter and I had been corresponding over the imminent release of his new book and his helping me to get my book into the editors hands at Ten Speed Press and he never once mentioned to me that he was going to do this! I think he must have had a good time imagining my face when I saw that in his book! Thanks again Peter! What a great day!

Peter Reinhart’s new book is out! I have two signed copies, one for myself…and one…for one of you… 

The copies are on their way in the mail and I expect to receive them this weekend.  

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However, I couldn’t wait and I previewed some of the content online at Amazon and at some other places like…

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http://tenspeed.crownpublishing.com/2009/10/01/free-recipes-from-peter-reinharts-artisan-breads-every-day/ 

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which has links to a couple of free recipes from the book.  It looks terrific and has really nice photos!

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The videos above are of Peter teaching techniques from his new book. Peter is a new found cyber friend for me. I lamented in one of my posts about having to compete in the bread book market against a biggie like Peter. He kindly helped me to see that we all should collaborate and help each other… and I agree.

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He has helped me get my manuscript into the hands of  the publisher, Ten Speed Press…and I want to help him by promoting his new book.

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So anyone who posts something nice about Peter and/or any of his books on this post will be entered into a drawing to receive a signed copy of Peter’s new book, Artisan Breads Every Day. Anyone who links to this post from their blog will get their name put in the hat twice, just let me know you linked in. You have until November 15 to leave a comment.

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Also, go check it out at Amazon and purchase a copy for your favorite person for Christmas!

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Happy Baking Peter! And …Thankyou! Teresa

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La Brea's French Baguette

I couln’t believe it but I found some La Brea Bakery bread in a Hilo store! Not only that , but I found some San Francisco Sourdough bread as well from Raymond’s Bakery. So I bought them and brought them home to see how they compared ( In the last post there was a a contest for a free sourdough. The fourth responder, Patty, is the winner of the Hawaiian Sourdough Starter, please email me with your contact info Patty).

When I got home, I popped the La Brea French Baguette into the oven to crisp. I served it with a salad and pasta dish. The baguette was beautiful, it had a terrific crust and very pretty slashes all down the crust. It weighed 10.5 ounces. I cut the loaf into several chunks and we had them with lots of butter. The interior was holey and light, a very nice crumb.

Baguette Crumb

I have to admit though, that I taste the commercial yeast flavor in the bread and was just a bit disappointed. I wish I could call Nancy and tell her to cut back to the barest pinch of commercial yeast, as it is coming through a bit strong. It is probably my fault. I am pretty much a sourdough purist (It is very rare that I use any commercial yeast) and I can taste the commercial  yeast in sourdough when other people can’t seem to. The ingredients listed are:

Unbleached Flour, water, sour culture, salt, yeast, semolina and some vitamins.

Just a tad too much commercial yeast

All around the baguette was a pretty good loaf, I especially liked the crust.

For the Raymond’s Sourdough bread, I popped it into the oven for ten minutes and served it for lunch the next day.

Raymond's Sourdough Bread

The crust looked beautiful even before I crisped it in the oven:

Bread before crisping

Hot and crispy

Raymond Sourdough crumb

I have made some unusual baked items while living in Hawaii. I had a sourdough recipe for sweet potato muffins and one of the nut pickers gave me some purple sweet potatoes which are very popular here. So I baked up some purple muffins!

Purple Muffins

Papaya Bread??

Sourdough Banana Bread

Dad's English Muffins

Sourdough Tortillas

Need a fun recipe to help use up the extra sourdough starter?  How about sourdough tortillas?   Something fun –If you want a chance at a free sourdough starter, read to the bottom of this post.–

To make 3 lbs of dough add together in a medium mixing bowl:

• Sourdough starter – 9 oz/ 255g @ 166% hydration
• Water hot from the tap or about 130F–11 oz/314g
• Oil – 1 oz/ 28g
• Salt – .4 oz/11g
• All Purpose Flour ( I used Gold Medal this time)- 1 lb 11 oz/765g

First weigh  your starter into the bowl, then your oil and salt. Next add the hot water and flour. Get your hands into the bowl and mix the dough real well with your hands. The dough has an interesting feel to it and seems more wet than its 54.7% hydration. Once the dough is well incorporated, cover the bowl and let the dough set for 20 minutes.

Now divide the dough into 12 pieces which weigh around 4 oz each. Roll the dough into little balls. Cover the dough pieces with a slightly damp cloth. Heat a heavy bottom 12″ skillet on medium heat, don’t let it smoke. Now take each ball one at a time and with great timing, sprinkle your surface with flour and roll the ball out to about 5 inches.

Then let it rest while you roll one or two more balls to the 5 inch size . Now go back to the first ball which has had a chance to rest and roll it out (sprinkle flour as necessary to keep the dough from sticking) to about a 10 inch diameter circle.

Roll out to 10"

Once you accomplish this, flip the dough into your hot skillet and let the dough bubble up on one side then flip it again and let it bubble on the other side. The tortillas shouldn’t be cooked too long or they get like a cracker or cardboard. Once your beautiful tortilla is done place it on a plate and cover it with a kitchen towl to keep warm and stay soft.

Tortilla Bubbling Up

Then get your next tortilla into the pan. I roll out a few tortillas and have them waiting in line to cook, it takes a bit of timing to keep everything going. The reason you roll out the dough in two stages is because if you try to roll the dough out to 10 inches right away it will resist your efforts, so the rest period helps the gluten to relax again for the final stretch! 4 oz dough balls make a thick tortilla.

 If you wish a thinner tortilla, use 3.5 oz of dough and roll it out to the 10 inch diameter circle, it should be almost see through. After you are done cooking up your lovely stack of tortillas, serve them with fresh butter, beans and whatever else makes your meal complete.

Fresh Homemade Tortillas

Bread made from Bob's Red Mill flour

If you have been following the last few posts, you will know that this post is about testing Bob’s Red Mill bread flour. So far I have tested King Arthur and Gold Medal bread flour, which you can see in the two previous posts. I made up a formula to follow when testing each flour and it can be found in the King Arthur post here:

http://northwestsourdough.wordpress.com/2009/09/15/comparing-flours-and-warm-weather-baking/

While testing Bob’s Red Mill flour, I found a bit of a problem with hard to handle, sticky dough. The bread also did not bake up with a good  crumb or crust color. Following the same directions as found in the link above, I found that this batch of sourdough bread had a hard time achieving a good crust color.

First Loaf - Bob's Red Mill

 So for the second loaf, I left the oven on 450F the whole baking period and extended the time 5 additional minutes. I was able to achieve a nice looking loaf by keeping the oven hotter and extending the baking period:

Second Loaf - Bob's Red Mill

However, I still found the crumb a bit disappointing. It was somewhat stiff, not soft and chewy, kind of like when your sourdough loaf  is a day old.

Bob's Red Mill Crumb

This flour reminded me the most of the Con Agra Mills flour which produced such poor quality results, that I began this flour testing. I want to mention that Con Agra Mills produces many other types of flour which may be quite good (if they want to send me some of their other flours to test, I would be happy to do so!).  I only used the in house brand that Costco sells, which may be set to Costco’s standards (ie, perhaps the poorest quality flour left over from the flour sorting).

However, I was able to bake up a much better looking loaf with the Bob’s Red Mill flour than the Con Agra Mill flour. So although I would take the Bob’s Red Mill over the Con Agra Mill flour, Bob’s Red Mill rated third in the three that I tested so far.  Here is the rating list:

Gold Medal  – 1st with Gold Medal edging out ahead because of price

King Arthur – 2nd – first in quality with Gold Medal but high priced

Bob’s Red Mill – 3rd – you can coax an acceptable loaf from this flour

Costco brand Con Agra Mill bread flour – the lowest quality bread flour I have ever used

I wanted to do this testing because I realized with the amount of emails I get with people not being able to bake up a great loaf of sourdough, that maybe low quality flour might be the culprit in many cases.

I know that after using poor quality flour for a while, even though I knew it was the flour, I just began to think I lost my ability to bake anything anymore. I know we all have times like that, next time that happens to you… think..maybe it is the flour’s fault, it just might be. If I can obtain any other brands of flour here in Hawaii, I will test them using the same formula and post the results.

 If you have tested any bread flour brands out there, using the same formula as the one listed in the link above, send me in your picures and your observations and I will post them.

Aloha! Teresa

Bread made with Gold Medal flour

In my last blog post I decided to compare the bread flours I could find locally here in Hawaii, where different brands are somewhat limited. I decided to do this because at the Costco on the island, I bought 100 lbs of a flour which was giving me grief. There don’t seem to be many places here to buy flour in bulk. So to do a comparison test, I bought 5lb bags of flour at the local markets. I found King Arthur, Gold Medal and Bob’s Red Mill bread flours.

 In the last post, found here: http://northwestsourdough.wordpress.com/2009/09/15/comparing-flours-and-warm-weather-baking/ 

I made up a formula for the test and tested the King Arthur flour. The King Arthur flour did great and produced a lovely sourdough loaf. In this post I will show you how the Gold Medal bread flour did. I will say I was surprised by how well it did. The crust was crisp and blistered, the crumb was open and chewy, I thought the Gold Medal performed very well.

Here are some pictures of the bread. The first loaf of each batch didn’t turn out as well as the second loaf. The oven seemed to be more evenly heated and intense for the second loaf in each test.

The first loaf baked with Gold Medal Flour:

First Loaf

This was a nice loaf which sprung up well in the oven. The crumb was open, the taste was great, it also had a nice crisp crust, you can see it just wasn’t as “pretty” as the second loaf.

Second loaf baked with Gold Medal flour

Closeup of the crust

Crumb

This testing has been so much fun after months of disappointing loaves. You get to the point when using poor flour, where you wonder if you can even bake any more. The two flours I have tested so far have been very good for baking sourdough bread with.

All of the flours are unbleached bread flour. Of the two tested so far, the King Arthur and Gold Medal, I prefer the Gold Medal slightly over the King Arthur flour. The dough was just a bit easier to handle and had a nicer hand touch. Not to mention it costs almost half the amount of the King Arthur flour.

I would have to test them a lot more to be sure though. Every batch using a single flour can be different, so it wouldn’t be fair not to test them several times. So my opinions are based on a first test only impression. If you have any comments to make on your experience using either King Arthur or Gold Medal, please feel free to do so.

For these tests, I used Italian starter and my kitchen was very warm, in the 80 – 90’s F. If you wish to follow the formula listed on the first post which is linked at the top of this post, you may need to double the bulk ferment times. Next test…Bob’s Red Mill flour….stay tuned….

Comparing three flours

After my last post about poor quality flour, I decided to see what other kinds of flour I could find locally. I found a 5lb bag of King Arthur Unbleached Bread flour at the local KTA market and also a Gold Medal Bread flour, which was five pounda as well. The King Arthur Flour cost me 6.99 for 5 lbs!  The Gold Medal was 3.49. I also found a 5lb bag of Bob’s Red Mill Unbleached Bread flour at the local Cost U Less, and it was 3.99. Don’t forget, prices are high in Hawaii. 

Since we moved to Hawaii, I haven’t known where to buy good flour. So when we visited Kona, I bought 100 lbs of flour. What a mistake! I still have about 40 lbs to go and I am using it now to feed my starter.

The bread which resulted needed all kinds of tricks to get it to bake up presentably. Most of the loaves were pale, had a crackery look, poor quality crust which never blistered, slack difficult to handle dough and the dough always needed way more water than it should have according to hydration calculations. I didn’t take many pictures of the disappointing loaves but here are a few:

Disappointing…

disappointing…. and…

 disappointing!  I wondered if it might be the catchment water which  is rainwater. I know it can make the dough a bit softer and stickier, but could it be the flour? I needed to find some flours to test.

I made up a formula  for the comparison test:

Day 1:

In the afternoon mix together:

• 166% hydration ripe starter – 9 oz/255g
• water – 6 oz /170 g
• Bread Flour – (whichever flour you are testing) 15 oz/425g

Stir the ingredients with a large spoon until it comes together in a ball and then knead the dough a few times with your hand to mix well. Don’t pour the dough out on the table or anything, just knead it a few times in the bowl with your hand. The dough won’t be too sticky, just a little.

This will make 1 lb 14 oz/850g of preferment at 63.2 % hydration.

Keep this preferment in a lightly covered bowl at room temperature. The room temperature is very warm between 80 -90 degrees. So this dough will be treated as a warm dough and not allowed to ferment as long as a cold dough. Ferment for 2 hours and then stir down the dough (you can fold the dough a couple of times as it ferments). Next refrigerate the dough in a covered container overnight.

Day 2:

In the morning take out your preferment and let it warm up for one hour at room temperature (around 80F)

In another bowl add together:

• water – 14 oz/396.9g
• Bread flour (whichever flour you are testing) 21 oz/595g
• Salt – .8 oz/22g

Final dough: 4lbs 1.8 oz/1865g at 65% hydration.

Mix this dough together and once it is incorporated,let it set for 20 minutes. Then add the preferment to the just mixed dough and knead the two doughs together until they are well mixed together. Let this final dough ferment for three hours at warm room temperatures of between 80 -90 degrees. You can also fold the dough a few times during the ferment time. I like to fold the dough once an hour or at least three times. Divide the dough into two pieces. Next shape your two loaves which weigh around two lbs each and place in a proofing basket or whatever contaner you are using for raising dough. Allow the dough the final proof and keep an eye on it as it could proof as quickly as an hour.

My dough was ready in 1 hour and 15 minutes. I did stagger the shaping of the loaves by 30 minutes. To stagger dough, shape one loaf and keep the rest of the dough covered in the bowl. Then after 30 minutes shape the last loaf. Preheat your oven and baking stone to 450F and have it ready when the first loaf is ready to bake.

When the dough is done proofing, slash, spray the loaf once well with water using a misting water bottle and then cover the dough with a turkey roasting lid/or pan (it is best to put the roasting lid into the oven five minutes before the dough goes in so it can also preheat). Bake at 450F for 20 minutes and then carefully remove the roasting lid, the escaping steam is VERY hot! Turn your oven down to 425F and bake for 10 more minutes or until you achieve a deep wonderful color to the crust (which I wasn’t able to obtain with poor flour quality-see previous post).

Take out a loaf which should(hopefully if you have good flour) look like this :

King Arthur Bread Flour results:

Bread using King Arthur Flour

King Arthur Bread #2

Bread Crumb

The bread baked up very well and tasted terrific. The crust was just right. I don’t have any problems achieving the “sour” tang in warm weather baking. So King Arthur rates great as far as I am concerned, but the price….well…

Next…Gold Medal Bread Flour…

Sourdough Bagels

Hi Everyone, I’m Back! Back in cyber world that is! Many thanks to those of you who generously donated so that I could get back on the internet and keep my site going. It is an ongoing expense, so donations are very much appreciated. I was able to get satellite hookup here in the remote area of Puna, Hawaii. It is ten times slower than the cable hookup I was used to, so I have some adjusting to do! I have been doing much baking here in Hawaii since I arrived two months ago.

I have had problems with the flour which I bought at the Costco here on the island. I did some research and it seems that Costco buys and has labled the poorer quality flour from a flour mill in the midwest. Some of the other flour the mill carries might be great flour, but the flour Costco buys sure isn’t. I have had poor quality, pale crust, slack dough which needs way more water than should be necessary (a symptom of damaged wheat starch), dough which lets the water back out when bulk fermenting, so that when you think the dough is finally right, it slackens, gets sticky and is hard to work with. I have had an easy time getting real “sour” breads with the warmth and humidity. You don’t even need a proofing box as the temps are right in the middle 80’s most of the time. Fermenting times are quite altered. Half the time as usual is standard proofing times… here plus cooling down the dough to extend proofs or trying to get a better quality loaf. It as been challenging. I hope to find another source of flour, even begging at the bakeries if I have to. I went online and saw that many others have complained about the low quality of Costco’s flour. Shame on Costco! The purchaser for Costco certainly isn’t concerned about baking a great loaf of bread! 

The experience has been good for me, it shows me what kinds of problems you put up with when you write me about bread problems. I can’t stress enough to get good flour and forget the generic flours. When flour mills process flour, they all have to deal with starch damage. My guess is that the starch damaged flours end up… in generic or special label (Costco) flours. If you are not happy with your flour, go to a bakery where the bread is terrific and ask them if they would order an extra bag of flour for you. Get the 25 or 50 lb size. I have done this before, bakeries generally get great flour or they wouldn’t be in business for long.

I have some chewy, delicious sourdough egg bagels to share with you this week. You might notice that the color is a bit pale, I had to crank the oven way up to get any color and then the bagels were too crunchy. You shouldn’t have this problem if you have good bread flour. A lack of color is not a symptom of  starch damage, so I am not sure why I keep getting pale, cracker-like crusts. It doesn’t seem to matter how hot I get the oven, the bread will eventually brown in a very hot oven, but not with the natural bloom the crust should have.

Stiff Bagel Dough

This recipe makes approximately 4 lbs of dough at 60 % hydration for thirteen large bagels.

Feed the starter in the evening on the day before mixing the dough. Next morning mix together in your mixer:

          In your mixer add:

 
1. 2 cups sourdough starter – 18 oz (510g)at 166% hydration
2. 1  cup water – 8oz (226g)
3. 3 large eggs – 5.2 oz (147g)
4. 2 Tablespoon Oil – 1 oz (28g)
5. 1 Tablespoons non diastatic malt syrup or honey –     .8 oz (22g)
6. 1/4 cup Gluten Flour (get this at the health food store)- 1.2 oz (34g)
7. 7  cups of Bread flour – 1 lb 15.5 oz (893g)
8. 3 ½  teaspoons salt –  .7 oz  (19)

Mix all of the ingredients including salt on a medium speed just until mixed, this takes about three to four minutes. Then allow the dough to rest for 20 minutes.

After resting, mix dough on low speed for about four more minutes. This is a stiff dough.  Allow the dough bulk ferment for 4 – 6 hours until doubled.

Turn the dough down at least twice during the bulk ferment which helps develop and line up the gluten strands. To do this hit the start button and let the hook stir the dough about twice around the bowl on the lowest setting. Or alternately, pour out the dough, when done mixing, into a covered rectangular dough folding container and fold the dough twice during bulk ferment.

After bulk fermentation, pour out the dough onto a lightly floured surface and knead a couple of times, then gather into a ball. Divide the dough into approximately 13 pieces weighing about 5 oz each. A standad bagel is closer to 4 oz, so these make large bagels. Shape bagels by first shaping into a 5 oz ball and then by punching a hole through the middle and twirling around your fingers to stretch the hole bigger. Set the bagels onto a baking sheet which has been sprayed with pan sprayor floured tea cloths.

About 5 oz for a large bagel

When all of the bagels are shaped, put a cotton cloth over the bagels and spray the cloth with water so it is damp. By the time you are done with shaping the last bagel the first pan has probably been proofing 1/2 hour. Let it proof another hour and 1/2 (about 2 hours altogether) and then in a large skillet bring about 2-3 inches of water to a boil(around 3 quarts), adding 1 Tablespoon of Malt Syrup, 1 Tablespoon of salt and 1 Tablespoon of baking soda to the water.

When water mixture is gently boiling, carefully drop in two or three bagels at a time, boil gently for one half minute on each side (add more water to the boiling mixture when necessary).Remove with a slotted spoon and place on a greased baking sheet.

As soon as the baking sheet is filled with bagels that have been boiled, brush on an egg glaze (made with one beaten egg + 1 Tablespoon water), and sprinkle with favorite topping (toasted dried onion flakes, poppy seeds, sesame seeds, etc). If you don’t want a topping you will still want to use the egg glaze as it will make the bagel shiny. Bake the bagels in a 400F/204C degree oven for about 20 -22 minutes or nicely browned. Turn baking sheet halfway through the bake for even browning.

Bagels with Onion or Sesame seeds

Inside of bagel

If any of you bakers knows what causes the symptoms I described above, with the poor flour quality, please leave a comment and tell us what causes the flour to be of such quality. I know I would be interested. Have a great time baking! Teresa

This post will be submitted to YeastSpotting on Susan’s Wild Yeast blog, one of my favorite bread baking blogs!