I had some dough leftover from the cinnamon buns bake. I know what??? I live in a apartment and the kitchen is small. Rolling out the dough was to stressful for me. So I made monkey bread. Taste like the buns. I put some frosting on warm then I put the rest in a bowl for dipping.

He breaks down why adding seeds at the very beginning of your mix can wreck your dough. Those sharp edges cut right through the gluten strands you’re trying to build. Your dough won’t develop properly, won’t hold gas, and won’t puff up the way it should, especially on the second rise. Sound familiar? It should. This is the exact same principle we covered in Module 1 of the Flour Deep Dive. The sharp edges of bran do the same thing to your gluten network, which is why we use a soaker to soften them before they ever touch the dough. Seeds, bran, same problem, same fix. Hydrate the sharp stuff first. Protect your gluten. Watch the video, then go check out Module 1 in the classroom if you haven’t already. It all connects.

Yesterday I fed 6 tenths of a gram from my Yeast Of Eden starter. 6 tenths of a gram!!! Thats less than 1 gram of starter. I fed it 50 grams of cool water and 50 grams of flour. It took 20 hours and it has almost tripled in volume!!! I always heard that you need enough starter to make your water milky looking. I’m here to tell you that those 6 tenths of a gram barely gave the water any color at all. Yet here we are with enough starter to make a loaf if I want to.

I woke up this morning in a panic that I didn’t prepare myself overnight for today’s bake along only to remember that today is not Saturday. I don’t know what’s worse, thinking that I wasn’t ready for the bake along or realizing that I still have to work today and can’t do a bake along today lol TGIF!

Sourdough Einkorn Molasses Miche Einkorn is an ancient grain. The recipe is a sourdough loaf with 74% hydration, 2% salt, 9% molasses, and 3.4% KA Artisan Bread Topping. 638 grams of flour, 55% KA bread flour, 30% Bluebird Farm’s Einkorn flour, and 15% KA whole wheat flour. 1,200 grams total. I used 20% ‘Stiff Sourdough Levain’ for this recipe. Its ingredients are included in the percentages above. Proofed in a 12-inch banneton with an overnight cold retard. Open-baked on a stone with added steam. Lessons learned: 1. How to make a ‘Stiff Levain' (64% hydration) with 20% inoculation from your 100% hydration starter. - Needed amount = 638 grams total flour x 0.2 = 128 grams  - Desired hydration = 64% - 1 flour + 0.64 water = 1.64 total - Flour in the stiff levain = 128 grams total weight / 1.64 = 78 grams - Water in the stiff levain = 78 x .64 = 50 grams - Total hydration = 50 / 78 = 64% With an overnight build of: - 1 - 5 - 3 - 1 part starter + 5 parts flour + 3 parts water = 9 parts - 128 grams / 9 parts = 14.2 grams per part - Round up to 15 grams per part: 15 x 9 = 135 grams - 15 grams starter + 75 grams flour + 45 grams water = 135 grams total - 135 grams - 7 grams loss = 128 grams needed - Ripen overnight at 70°F. 2. Einkorn is an ancient grain that needs to be handled differently than wheat flour. - Knead less. Einkorn has weak gluten, so over-kneading doesn't help; it can make the dough more sticky. Stick with a no-knead method. - Don't overproof. Because einkorn's gluten is weak, you should underproof the dough and only let it rise by 40–50%. I bulk proofed to 50% at 75°F. - Autolyse. Einkorn absorbs liquid more slowly than regular wheat. It looks a bit loose after the mix. Add the salt with  a few stretch and folds. - The King Arthur ‘Artisan Bread Topping’ is mixed seeds. It includes 'anise seeds.' The Einkorn, molasses, and anise seeds are a match made in heaven.