Mark Sawula

a new loaf: 30% khorasan, 20% einkorn, 20% black emmer, 5% rye, (all freshly milled) and 25% bread flour. hybrid of sourdough w some yeast. same day loaf. really flavorful, moist, sweet, nutty.

another iteration of the broccoli pie. has scamorza and garlic confit. the sourdough crust w 11% freshly milled turkey red had a great open crumb

shishito corn garlic with parm fontina and scamorza. some of the peppers moved during launch

experimenting with roasted peppers and adding a little fontina to the cheese. figuring out how to cook white pizza. it was really good!

“farmhouse sourdough” w freshly milled wheat and rye (and commecial bread flour)

fired up the husarenkrapferl machine!

just making more pizza. the rapini lemon ricotta is new for us

danke!

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

omg. what is the rezept? i had these growing up but can’t find them now and found only unsatisfactory recipes.

i think PIL references are problematic

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.

not a disaster yet. btw thanks for all you do…your comment a few years ago about your ooni, prompted me to get one. my pizza was awful, so i decided i nneded to figure out dough first and baking bread became a major part of my life. in the last few months i came back to pizza, but not on my ooni.

my mac glitched and gave my desktop this treatment!

catch them in asbury tomorrow!

The Palliative

duck, duck, gray duck

i’ve done this twice making discard crumpets. another time i realized it before cooking the crumpets and rescued my starter from a part of the crumpet dough i hadn’t mixed well! I have a feeling it will happen again some day.

i love that part where you go through that umbrella of windswept trees

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

good luck!

took me a while to summon the courage. i used a black angels’ song to hype me up. then i laughed through it.

and i used cologard today (not kidding). B-I-N-G-O

Charts and graphs help people analyze data, but can they also help AI?

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YELLOWELECTRIC

at some point in the past (i just found them), grouper (liz harris) posted dozens of playlists at sites.google.com/site/yellowe... (apple music playlists). listening to 'ukrainian wedding' now. her sensibilities expressed through the music of others. if you’re a fan…

oh so you sift bran out, scald it, and put it back in? cool!

i mill all the time. i sift a little (when making this kind of loaf). what’s the deal with scalding? i see someone else here doing that all the time.