I ran across a recipe for a multigrain sourdough bread that struck my fancy. For the multigrain you use a porridge made from Bob's 5 Grain Hot Breakfast cereal. It turned out okay for a first time and the fact that I totally messed up my timing. I didn't get my starter levain going early enough in the day on Friday so I could get the dough mixed, bulk fermented and shaped until well after my bed time. What to do? I put it in the fridge overnight and got it out Saturday morning to finish bulk while I went to a Master Gardener Community Workshop. I got home and it was ready for shaping, but I wanted some more cold ferment after shaping. Back into the fridge it went. For my personal breads I use a bread pan so it's easy to slice and put into the toaster. I got up this morning and preheated my oven. After the oven was well heated I scored my loaf and into the oven it went. I didn't get the best oven spring and blame my timing errors. But hey, we learn by doing. Here's the recipe I used from Heather on Keep It Sweet Kitchen: https://keepitsweetkitchen.com/multigrain-sourdough-bread/#recipe If you want to read Heather's entire blog post explaining everything. https://keepitsweetkitchen.com/multigrain-sourdough-bread/

Yummy

I haven’t posted in a while. I made one sourdough loaf, and then the only thing I made for about 2 months were excuses for why I couldn’t bake another. I had a good first loaf, and honestly wasn’t sure I was going to be able to do it again. But this weekend, being a 3 day weekend where I didn’t have the excuse of “I forgot to set up my dough so I’ll just wait until next weekend”, I made my second. I’m pretty proud of this one! Still room for improvement. Still room for different styles and flavors. But I finally made the second loaf. So here’s to many more loaves in my future, and less excuses!

Somebody grabbed the Worcestershire instead of the vanilla. Somebody baked her first scone at the top of the leaderboard. Somebody completed her first Saturday bake ever and learned to post photos before the tray cooled. 1,157 comments in one thread, and every one of them is why this room works. Full recap is live: https://www.getaibackbone.com/newsletters/banana-blueberry-scones-week-34 This week we featured: @Sandy Chong @Mary Nunaley @Michele Nilson @Judy Lyle @Ann Snow @Janice Cockfield @Deborah Karaban @Colleen Fahy Vergara @Barb Kratzmann @Cheryl Odden @Linda Glantz @Stacey Avraham @Angela Sides-McKay @Heather Lattanzio @Noah Trent @Jana Hassett @Mauvette Bailey @Linda Gregory @Pat Van Schalkwyk @Leigh Skowronski @JoAnn Amato @Susie Kendall @Iyaraa Iam @Rhonda Talamo @Sharon Stubbs @Lisa D @Christina Lefler @Jenny Pichardo @Scott Fisher, Jr. @Dianne Givens @Donna Angelo @Maureen Kilbride @Terri Pevsner @Tamsin Boshoff @Xiomara Larson @Candi Brown-McGriff @Dusty Sessions @Melissa Molaison @Dewayne Clark @Jesse and Veronika Olson @Anne Pletcher @Timothy McQuaid @Laine Hegness

Doors open at 5:30. Thread's live, come in whenever you get here. There's no schedule on this one. Bake when you want to bake. Some of you are up before the sun and some of you won't get to it until this afternoon, and both are fine. Things usually pick up around eight once people have had their coffee, but the thread runs all day and I'll be in it. This is a short bake. About ninety minutes start to finish, which makes it a good one to do while the coffee's still hot. Three things decide how it goes. Weigh your banana. Riper means wetter and sweeter, and a big banana and a small one are not the same ingredient. The dough is going to feel softer and stickier than you expect. That's the banana and it's correct. Do not add flour to make it easier to handle. The chill firms it up. Take the internal temperature. Two hundred to two oh five, ninety three to ninety six Celsius, in the thickest part, away from a blueberry. Banana browns the top early, so a gorgeous golden scone can be sitting on a wet center. Color lies on this one. The places people usually go wrong, in order. Butter worked until it disappeared instead of stopping at pea sized with a few flat sheets. Dry ingredients whisked for five seconds instead of thirty, which leaves bitter spots people end up blaming on the recipe. Dough stacked three times instead of once. And the fifteen minute chill skipped, which is the one that turns rise into spread. A few of you are already going off script and I'm glad. Deborah's doing pumpkin, toasted pecan, and a maple glaze. Melissa's working with freeze dried fruit. If you're swapping something, say what you swapped when you post so the rest of us learn from it. Post your dough. Post your butter after you cut it in. Post the ones that came out great and post the ones that didn't, because the ones that didn't are usually the more useful post in the thread. Recipe is in the Pantry: https://recipepantry.app/recipes/restaurant-style-banana-blueberry-scones