A scheduling tool for bread baking
Or you could also learn how to make mixed 4/3 rye/wheat sourdough with a natural starter, which requires no scheduling at all. Just mix it in the morning and put it in the oven some time in the late afternoon/evening.<p>I've been doing it for years and it's the only kind of bread that I can make on a regular basis. It's something you can actually do daily, not an additional hobby.<p>Ingredients:<p>* 400g full-grain rye flour<p>* 300g wheat flour<p>* 10-15g salt<p>* 600ml water<p>* 50-80g levain starter (rye based)<p>mix, wait 6-8h, bake at 210C for 1h05.<p>This is a very popular kind of bread in Poland, while I found that in the US people don't really know what to do with full-grain rye flour. I've read books that said it can only be used to make dark pumpernickel breads, and I never found the recipe above (or similar) in any bread-baking books I've read.<p>Also, the rye starter is fairly stable, forgiving and easy to maintain in a fridge.