Field day fun

Production line baking in the lab...
Hand shaping 16 2lb [1 kg] sandwich loaves per batch
Using the wrong [left] and the right [right and above] flour for the job... To make a point about the inadequacies of low protein flour [left] for breadmaking.
Barley herb bread [a quick bread] 50% of the flour is a waxy wholegrain hull-less barley flour with lots of soluble beta-glucan fiber
Barley blueberry muffins... 2/3 of the flour is the same waxy wholegrain barley.
Out to the field day with the "good-dough, bad-dough" show. Wheat products in a wheat field... makin' dough while the... well at least it was not raining.

Use your loaf !
Engaging the audience
Feeding them always helps.Same deal 400 meters away for the barley products; barley foods in a barley field

Ikke "naesten det aegte"

Nu brødet er "det gode". Let farvede brød til venstre er lavet fra 100 % byg, på samme måde som rugbrødet.

Baking Science student sourdoughs all in a row.

Baker's corner in the bake-lab -- all my sourdoughs -- L to R]; rye meal, barley flour, wholewheat flour, white flour

"Næsten den ægte"

Endelig: Næsten den ægte dansk rugbrød. Mange tak til Judby.dk for hannes “Færøsk surdejs-rugbrød" opskrift. Enkel, men smagsfuldt, og, som Aurion.dk siger, “Brød med sjæl og krumme”.

Jeg synes at man kan købe ikke dette slags brød I USAen.

In Aussie "Næsten den ægte" means "fair-dinkum"...

Same flour, same ingredients, same process -- except; left - a yeast preferment [poolish]; right - a sourdough preferment -- very different breads in external appearance, crumb structure and chewiness, and flavour.
Production line baking at work; some undisclosed experimental breads as sandwich breads. had a little problem with the scaling for the breads at the back in the second jpg; a problem with the baker, not a problem with the flour .Nice crumb for hand molded.

Same day; a nice part-wholewheat sourdough batard; very flavorful, thin crust, and chewy crumb

Sourdough delights

First 'real' sourdough breads with my recently invigorated King Arthur starter.

Same dough different shapes thats all.

This boule was done in the la cloche clay bakerThe sandwich loaf in a silicon pan, used another as a lid

Some baking over the last couple of weeks.


Class fermentations, see the no-salt dough has already overtaken the salted normal dough even though it was mixed after.
Class breads
Teff Injera fermenting [innoculated with spit [good source of amylase and Lactobacilli]]Dosa batter fermenting nicely [Rice and black gram beans]Bread made with 33% wholegrain spelt four 67% hi-gluten white, made as a overnight sponge 100% with brewer's yeast from the bottom of a keg. Ate bread and drank beer made with the same yeast. Interesting experience!

Really nice chewy crumb with big holes
My first Debra Wink/Peter Reinhart "pineapple juice solution" sourdough bubbling fiercly at the end of phase 1

The inevitable aftermath