On Sun 22 Jun 2008 03:51:35p, Boron Elgar told us...

> Yesterday morning I began preparations for today's baking. I made both
> a rye and a white AP flour pre-ferment, each from one of my active
> sourdough starters (I am up to 7 of them now).
>
> Last evening I mixed the doughs based on each pre-ferment. I prepped
> for Jewish style rye bread and also made an enriched, brioche-type
> sweet dough for two purposes - pecan sticky buns and a cinnamon raisin
> pecan loaf.
>
> I'm getting more confident working without recipes and though I have
> been doing this for quite awhile with lean dough breads, I am now
> branching out in attempts to work without recipes in more complicated
> doughs and breads. One of the reasons that I pursue this is so I
> familiarize myself even more with various types of flours and other
> ingredients so I can pretty much bake with whatever I have on hand. It
> is also a lot of fun for me - more so than just following a recipe.
>
> The photos of some of the weekend's efforts are here. I took the photo
> of the rye bread a tad too soon and you can actually see some of the
> cornstarch glaze basting evident on the loaf. Nevertheless, I am quite
> happy with the results of it all.
>
> http://www.flickr.com/photos/25648800@N04/
>
> Boron
>

Those are absolutely wonderful and look delicious! You are certainly
becoming a real pro, Boron.

--
Wayne Boatwright
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Monday, 06(VI)/23(XXIII)/08(MMVIII)
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Built for comfort, not speed....
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