The Roadside Pie King's blog

The East Valley AZ Sourdough Institute is pleased to introduce day one of the inclusion bread concentration. Section one delves into inclusion breads from the Mediterranean, showcasing a wild yeast biga type rustic country bread. The ingredients for the day one exercise comprise: A.P. flour, Sprouted Red Fife, Dark Rye, Pecorino Romano, Rosemary, Lemon, and EVOO.

Blueberry Bundt cake.

Good morning from, the East valley AZ. Sourdough foundation. Also known as, my kitchen.
Today's exercise, high extraction of whole grain bread.
The players are:
High gluten bread flour 
Sprouted Whole wheat 
Sprouted Whole spelt
Dark Rye

An original formula By Will Falzon.
Italian Ciambella. Scaled for a 16 cup Bundt cake pan.
Once the cake is fully cooled, the simple powdered sugar topping will be added.

Broccoli and chicken rolls in pizzeria style. I am mastering the art of shaping these. The final result will be the decisive factor.

Norm Berg's onion rolls. (RIP) Shared publicly on the Fresh loaf. 

Since I already had onion topping from the Bialy bake, I rehydrated two TBs of dried onions. This gave me the onion water needed for the formula. I decided to use the re- hydrated onions as an inclusion. I was thinking that might have been a mistake.

 That being said, I adjusted the bake time on the fly for what looks like a very nice outcome.

1. Pizzaria style sausage and chicken rolls 

2. Fall off the bone smoked ribs 

    

The finished product.

Not the most beautiful pie I ever made. That being said, the oozing goodness is  telling me it will up with my most delicious! The pastry was off this time. It was all I could to make it work.

Banana cream pie. 100% from scratch.
Phase #1
The buttery short pastry (Pâte Brisée) 👍✔️

I ask my bride what desert she wanted next. I rather see her indulge in my homemade sweets, rather than store brought. 

I am enjoying, and getting better at creating aesthetically pleasing cakes.