04/17/2026
This week I was "trying to catchup week lol" A ten days trip to California, Easter, my youngest son got engage ❤️ and my starting a new business.
I made Sesame Seed and Tahini Boule made with White Starter and Central Milling Company Spelt. Miso and Toasted Sesame Boule, made with Rye Levian, Central Milling Company Spelt and a Sesame seed oil roux.
The Miso loaf was super hydrated and the loaf turned out flat and very dense, I believe my kevian wasnt as active as it should have been. I also tried out a new baking stone and put a pan on the lower oven shelf and threw ice cubes in for steam at the beginning of each bake. I absolutely love this method, so much more efficient and I feel more controllable than using a cloche. I also used smaller proving baskets and the small loaves turned out beautiful. (I feel small loaves are perfect for individual consumption). The bigger loaves end up in the freezer for later use. I prefer fresh baked and believe they taste better. I uses a white balsamic prickly pear vinegar as a dipping sauce. It was so delicious!
Yesterday I made The Earl Grey Tea loaves with Medium cut Marmalade, made with White starter and Central Milling Co., London Fog Earl Grey tea leaves and Spelt milled by myself with my grain milling attachment for my Ankarsrum Assistant mixer. Theses were a big hit with cultured butter and more Marmalade.
