Growing Levain News Today

This one was inspired by WoodenSpoon @ thefreshloaf in this post . I had a bit of fresh lavender growing and the rains of early summer made me do this one. Some information was missing from the original post and various people have followed up with their own bakes but as far as I could see nobody had actually posted a full recipe / calculation for the bread so....FULL RECIPE

Early on in my baking adventures when looking for a 100% rye sourdough I stumbled across Patrick Ryan and his videos on the ilovecookingireland youtube channel. I was pleasantly surprised when when this more recent video came across my feed and though this would be a perfect way to use some of the fresh basil from the back garden. After watching this I decided I would tweak it

I didn't have a plan for this week and had a request for some kind of onion bread. After searching around I found an onion and sage bread. Reading more about that someone mentioned that the bread tasted kind of like a Thanksgiving Stuffing. AH HA! Inspiration strikes. If I can make an onion bread with some herbs, why not make a Thanksgiving Stuffing bread. One of the easy to

In planning meals for the week we decided that one night we wanted to just have a nice sandwich for dinner. A request was put in for an oat bread of some kind. Not having a go to recipe for this of course it was time to scour the fresh loaf. I ran across this beautiful post from Chelseasf and decided it was the way to go. I took her recipe and followed it but the hydration was

I was so impressed by the original Semolina Sourdough I made from Tartine Bread that I decided I had to try the variation listed in the book. The variation should be a sweet take on an amazing savory bread. The modification lists that you take the original bread and add some more Fennel, coriander, golden raisin, and orange zest. However, the quick write up about the bread in

RECIPE AND CALCULATIONS HEREI’ve used semolina in my “weekly” bread for quite a while, but I’ve never done a mostly semolina bread before. Originally this bread only called for fennel…but I didn’t pay attention to HOW MUCH fennel it needed and I didn’t have enough. Necessity is the mother of improvisation in this case so I used anise seed to make up the total weight needed.