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farinam's blog http://sourdough.com/blog/farinam Sourdough Companion is a community of bakers who are interested in breads that are risen naturally using wild yeasts. Learn how to make sourdough bread through photos, recipes and helpful bakers the world over. en Cornish Calzone http://sourdough.com/blog/cornish-calzone <p>What do you do when you are torn between the desire for a cornish pastie and an italian calzone.....</p><p>Obviously, you invent the cornish calzone.</p><p>And here is the result - ready for the oven, nicely baked and ready to eat.</p><p><img width="780" height="585" title="" alt="" src="http://sourdough.com/bread/blogs/pastie_comp.jpg" /></p><p>OK, so the browning wasn't particularly even but the taste was delicious.</p><p>So there.</p><p>Farinam</p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/pastie_comp.jpg?1332492461" /> </div> </div> </div> http://sourdough.com/blog/cornish-calzone#comments Fri, 23 Mar 2012 08:48:36 +0000 farinam 4601 at http://sourdough.com One Way To Make a Loaf of Bread http://sourdough.com/blog/one-way-make-loaf-bread <p>There's been a lot of discussion on other blogs about the various stages of making a loaf of bread and how people go about it.&nbsp; And I thought, why not put together a pictorial record of what I do.&nbsp; Now you will probably think that as a photographer, I'd make a good baker (or vice versa) and some of the shots do have a strange colour cast about them.&nbsp; However, in my defence, I was trying to avoid getting dough and other undesirable substances into the working parts of the camera and some buttons got pressed and knobs twiddled for which I have little idea of the purpose.<span class="read-more"><a href="/blog/one-way-make-loaf-bread"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/comp_1.jpg?1331787332" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/comp_2.jpg?1331787378" /> </div> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/comp_3.jpg?1331787426" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/comp_4.jpg?1331787468" /> </div> </div> </div> http://sourdough.com/blog/one-way-make-loaf-bread#comments Thu, 15 Mar 2012 04:58:27 +0000 farinam 4574 at http://sourdough.com Fifty loaves. http://sourdough.com/blog/fifty-loaves <p>Over the last little while, I have been taking happy snaps of almost every loaf of simple bread that I have made.</p><p>This little exercise probably suggests that I have too much time on my hands - probably really should be doing other things - true!<span class="read-more"><a href="/blog/fifty-loaves"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="300" alt="" src="http://sourdough.com/bread/blogs/image_comp_0.jpg?1330201703" /> </div> </div> </div> http://sourdough.com/blog/fifty-loaves#comments Sat, 25 Feb 2012 20:21:44 +0000 farinam 4532 at http://sourdough.com Chelsea Buns http://sourdough.com/blog/chelsea-buns <p>It's been a while since I tried something a bit different and I had a hankering for something on the sweet side to go with morning tea etc.&nbsp; So I went for a bit of a trawl through my recipe books and took a fancy to Chelsea Buns.</p><p>Now, this is in a book for yeasted breads, so it was with a little thought that I embarked on this venture to convert to a sourdough starter.<span class="read-more"><a href="/blog/chelsea-buns"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="1200" alt="" src="http://sourdough.com/bread/blogs/chelsea_buns_comp.jpg?1317595857" /> </div> </div> </div> http://sourdough.com/blog/chelsea-buns#comments Sun, 02 Oct 2011 22:59:00 +0000 farinam 4121 at http://sourdough.com Starter/Levain Building Spreadsheet http://sourdough.com/blog/starterlevain-building-spreadsheet <p>Greetings all,</p><p>I read recently, unfortunately I did not record the web address, of a technique for progressive building of a starter/levain whilst changing the hydration progressively, if required.&nbsp; The idea is that you don't shock your beasties by a 'sudden' change in hydration, the growth of the population is controlled and invigorated by the regular feedings and there is not an excessive volume to be populated at any one time or that cannot be used by the population.<span class="read-more"><a href="/blog/starterlevain-building-spreadsheet"><strong>Read more</strong></a></span></p> http://sourdough.com/blog/starterlevain-building-spreadsheet#comments Wed, 14 Sep 2011 00:16:02 +0000 farinam 4071 at http://sourdough.com Hydration Calculating Spreadsheet http://sourdough.com/blog/hydration-calculating-spreadsheet <p><a href="https://docs.google.com/open?id=0B2zw35Ej4VtvOGM1ZmVjZDItMDMzMS00NTY2LTg0OWMtOTdhMjM3NWU2ZmJm" title="https://docs.google.com/open?id=0B2zw35Ej4VtvOGM1ZmVjZDItMDMzMS00NTY2LTg0OWMtOTdhMjM3NWU2ZmJm">https://docs.google.com/open?id=0B2zw35Ej4VtvOGM1ZmVjZDItMDMzMS00NTY2LTg...</a></p><p>&nbsp;</p><p>Greetings all,</p><p>This link should take you to my Google Docs page with my Dough Hydration calculator spreadsheet that you can down-load and use.&nbsp; Unfortunately, it does not translate into GoogleDocs format at all well so you will need Excel to use it.</p><p>You can enter numbers in the cells to the left of the slider bars or you can use the slider bars to adjust the values.&nbsp; Using the TAB key between entries takes you to the next entry cell.<span class="read-more"><a href="/blog/hydration-calculating-spreadsheet"><strong>Read more</strong></a></span></p> http://sourdough.com/blog/hydration-calculating-spreadsheet#comments hydration recipe scaling spreadsheet Tue, 13 Sep 2011 06:48:09 +0000 farinam 4070 at http://sourdough.com Maaaagniiiificeeeent! http://sourdough.com/blog/maaaagniiiificeeeent <p>Nothing particularly adventurous, but I decided to revisit The Earl Grey Tea and Apricot Fruit Loaf.&nbsp; Just a hankering for a change from the rather nice crumpets that have been going down a treat with Vegemite, honey, jam etc - not necessarily all at the one time though Vegemite and marmalade are a good match.<span class="read-more"><a href="/blog/maaaagniiiificeeeent"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/fruit_4_comp.jpg?1315571717" /> </div> </div> </div> http://sourdough.com/blog/maaaagniiiificeeeent#comments Fri, 09 Sep 2011 12:37:31 +0000 farinam 4062 at http://sourdough.com Nothing like a bit of Crumpet! http://sourdough.com/blog/nothing-bit-crumpet <p>A while back, I was inspired to start making crumpets, partly as a way to be able to feed my starter between loaves and not have to waste the aliquot removed.</p><p>I looked at the various recipes around and the majority seemed to add bicarbonate of soda.&nbsp; Now, not wanting to get into a controversy about 'true' sourdough or 'crap' chemicals, for no particular reason I decided that I would avoid using this ingredient unless it proved impossible to get a decent result any other way.<span class="read-more"><a href="/blog/nothing-bit-crumpet"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/crumpet_1.jpg?1314161757" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/crumpet_2.jpg?1314162381" /> </div> </div> </div> http://sourdough.com/blog/nothing-bit-crumpet#comments Wed, 24 Aug 2011 05:19:35 +0000 farinam 4012 at http://sourdough.com Anaglyphic Bread http://sourdough.com/blog/anaglyphic-bread <p>No!&nbsp; It's not some new type of cure-all, health giving, never-fail bread recipe.&nbsp; But you will need some of those red and blue 3-D glasses to appreciate it.</p><p>I've been pfaffing around with some photo editing software and thought I would try my hand at some slightly tricky things as well as making delicious bread.&nbsp; </p><p>Here is the result.&nbsp; Hope at least some of you can appreciate it.</p><p><img width="780" height="665" title="" alt="" src="http://sourdough.com/bread/resize/blogs/anaglyph_1-780x665.jpg" /><span class="read-more"><a href="/blog/anaglyphic-bread"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="682" alt="" src="http://sourdough.com/bread/blogs/anaglyph_1.jpg?1313900161" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="800" height="578" alt="" src="http://sourdough.com/bread/blogs/anaglyph_2.jpg?1313900216" /> </div> </div> </div> http://sourdough.com/blog/anaglyphic-bread#comments Sun, 21 Aug 2011 04:18:58 +0000 farinam 4003 at http://sourdough.com Yuuummmmm! Pizza! http://sourdough.com/blog/yuuummmmm-pizza <p>I've been thinking about doing pizza ever since the tasty experience in Italy.&nbsp; So yesterday was the day.</p><p>Actually started the night before by getting the starter ready from my stock in the firdge.&nbsp; Gave it a feed of my usual blend of rye and bread flour (plus water of course) and left it out on the bench overnight.&nbsp; By morning it was up and rearing to go.</p><p>There was nothing fancy about the recipe - effectively the Pane francesa recipe - though I did only use bread flour rather than the bread/wholemeal blend.<span class="read-more"><a href="/blog/yuuummmmm-pizza"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="600" alt="" src="http://sourdough.com/bread/blogs/pizza_1comp.jpg?1312515862" /> </div> </div> </div> http://sourdough.com/blog/yuuummmmm-pizza#comments Fri, 05 Aug 2011 03:52:00 +0000 farinam 3964 at http://sourdough.com