Still getting some spread on my shaping. I can’t get the boule tight enough but otherwise pleased. Saw a cute score online and tried to replicate it but not in love with it 🤣

Last evening, @Donna Sager presented on Debra Wink's pineapple juice starter protocol. So I gave it a try. I mixed 30g of the juice with 20g of organic WW flour and put it away to do it's thing at about 75 degrees. 16 hours later it has more than doubled! Maybe there was some cross fermentation from my other starter or from the container or stirrer. (Both were clean but previously used with my starter.) But it would have been a very tiny amount. I'll add the same amount of each again without discarding per the protocol. In a couple days I'll stay discarding and transitioning to water and flour. This is very cool!

This coming week our exploration of European bread continues with a German Driekornbrot (3-grain bread). The formula and baking guide are attached below. My version of a naturally-leavened northern German Dreikornbrot borrows aspects of the Danish Rugbrød as well as breads found in regions like Schleswig-Holstein and Hamburg such as Schwarzbrot (literally "black bread") or Vollkornbrot. It is a dense, slightly chewy bread, very grain-forward, and aggressively sour from the long rye fermentation. It features an optional seed mix both in the dough and added on top just before baking. And it is very simple to make. But hey, I get that this type of bread is not for everyone. As with everything we do here, participation is optional. But I hope a few of you give this one a try. I'm glad that I did as it gave me even greater appreciation for the incredibly wide variety of breads that we're blessed with. But we have options! Next weekend brings a rare double-feature for those of us who live by the schedule of a rising levain. We have two back-to-back holidays that celebrate everything we love about the craft. 🥖 May 16: St. Honoré Day - Known as the Patron Saint of bakers and pastry chefs, St. Honoré (Honoratus of Amiens) has been celebrated since the 13th century. In France, this day often kicks off La Fête du Pain (the Festival of Bread). It is the perfect excuse to lean into the French tradition. Whether you’re scoring a classic Pain de Campagne or attempting a high-hydration Miche, Saturday is the day to let those French flours shine and pay homage to the boulangerie heritage. Check out the Bake Like a Boulanger course in the classroom for recipes or find one on your own to try! 🥧 May 17: World Baking Day - While St. Honoré connects us to the past, World Baking Day is all about the community we have today. The spirit of this day is simple: bake something to show you care. If your counters are already full of sourdough from Saturday’s bake, Sunday is the perfect time to wrap up a loaf or a dozen rolls and give them away. Whether it’s a neighbor, a local first responder, or a friend who needs a win, there’s no better gift than a bake that took 24+ hours of patience and care.