made these for thanksgiving. vgood. forkish’s double-fed sweet levain. they got a little darker than i wanted

fresh mozzarella, parm, and garlic confit oil for the base. roasted butternut squash and caramelized onions. goat cheese. arugula and balsamic glaze

so yesterday i was making sourdough buckwheat banana bread and the pan flipped in my hands. i patched it together, covered the pan, and finished the bake. honestly, it’s the best tasting version of this i’ve made. i should aim for banana inside-out bread going forward!

made this nice sourdough boule two weeks ago with some freshly milled rye and st heritage. this is setting up for the next post. as if everything comes out nice. oh i moved to the crescent score bc of breadsky!

Been working on pizza. Thin-crust sourdough w garlic confit. The confit was inspired by a visit to Rose Pizzeria in Berkeley 2 years ago.

my mac glitched and gave my desktop this treatment!

duck, duck, gray duck

sourdough crust w a little freshly milled turkey red. excellent tomatoes from the garden. presweated mushrooms in airfryer. figuring this pizza thing out. this was great but want to experiment more with dough. #breadsky

rogue wheat growing in my garden from composted wheat berries. it’s overwhelming the cherry tomatoes, but i have rogue hiro tomatoes taking over the other end! looking forward to harvesting and milling at some point. who knew composting could be this exciting? #breadsky

another regular loaf…the farmhouse sourdough from Breadhead, with extra water for the freshly milled rye and turkey red. this is the recipe where i learned to use a soaker to draw out extra flavor. dusted with extra bran and germ from earlier in week.

my bread journey started about 4 years ago when i tried to make pizza and realized that i didn’t understand dough. finally coming back to pizza. sourdough, pesto …the corn, tomatoes, and basil are all from the farmers market. baking steel giving a nice crisp crust on the bottom.

and that low tomato bank in the foreground is a surprise gift from composted hiro tomatoes. i have a stray cucumber growing somewhere, too (not pictured).

when added some old wheat berries to the compost, i didn’t think far enough ahead.

half freshly milled einkorn (115g), black emmer (115g), rye (20g). 100g starter, 3g yeast. my “daily bread” #breadsky

pt2…the crumb #breadsky

all freshly milled, some sifting, sourdough, mostly red fife (pt1) #breadsky (saturday)

3kg boule…Forkish’s overnight country blonde. first time making a double-sized loaf.