Day 2 for my starter, looks great! I'll start feeding it in a day or 2.. Making Tartine Country Bread.

Made a few delicious white wheat baguettes.. Turned around and mixed some EVOO with some dried basil, thyme, oregano, garlic and sea salt.. Turned out awesome.

seasoned the oil and mixed in food proc til slightly whipped. stuck in the fridge til hardened then filled an enptied tea light.

There's a restaurant in my area that sells their dipping oil by the bottle (wine bottle size). Soooooo good. We use it as a salad dressing, as well.

I love it.

i make similar, but with roast garlic. (which is what i used for the candle above.)

This weekend I should be baking a Tartine bread.. My starter is about half way done.

I checked my starter 2 days ago, and it was terrible.... It had a huge layer of alcohol ontop, wasn't rising and smelt way too acidic.

I took it, and using a 1:2:2 ratio, saved 50g of the starter, and used 100g of white/wheat mixed flour and 100g of no chlorine tap water..

The next evening, my starter had almost doubled in size.. So, I fed it using a 1:2:2 again.. The next evening, again thr starter had risen nicely... So I fed it again, and this round it rose within 2 hours more than double....

Its time! My starter rose beautifully... I just made my leaven, now let's see how it looks tomorrow morning.

This post was edited by ozzyarmy3 on Jul 12 2015 06:32pm

In about an hour i'll bake my first loaf! Wish me luck =s.. Kind of nervous, a lot has built up to this point..

I finished my leaven today, it floats perfectly in water, has a pleasant sweet smell to it, and tastes mighty sour... I diluted 200g of the leaven into 700g of water, than mixed in a total of 900g of all purpose and 100g of whole wheat.. Its done with its bulk fermentation "total of 3 hours, folding each side 3 times", its done resting "with a cloth on top of it for 30 minutes", I've turned it, its almost done taking its final rest in my bowls.. Next up, 500 degree dutch oven for 30 minutes covered, than uncovered for 20 minutes at 450..


I really hope this bread works out well.

Bread!!!! Yummy!!! Would love some recipes for fruit cake as well!!!