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failed wild yeast dough rescued to make great chapatis

ejm on 22 Mar 2008 at 08:35
[center]chapati[/center] A few mornings ago, I imagined that my wild yeast starter was all ready to make bread. I announced I would make focaccia with it to go with that evening's dinner of puy lentils and sausage. Silly me. I should have known this would be a mistake. My failures with my wild yeast are legion this winter. The focaccia dough failed entirely to rise. Not even a glimmer of a bubble. After several hours.

Cinnamon swirl bread

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bnb on 21 Mar 2008 at 18:11

 I made this recipe with half the amount of yeast called for in the original, keeping everything else the same. I don't like a discernible yeasty taste in bread so this turned out purrrrrrr-fect. No yeasty taste or smell. Moist, soft and delicious.

 

 

Yeast Baking Attempt #2 - Pretzels

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zhi.ann on 21 Mar 2008 at 18:01

My second attempt at using yeast!

I discovered one packet of my yeast, labeled as 18g, results in more than 35 ml (about 7 tsp or 2 1/3 Tbsp) of dry yeast. Is it okay that I store what I don't use in an airtight tupperware-type container, in a dark cabinet?

storing yeast

I started preparing for the pretzels at 8:10 pm using floyd's recipe here.

make your own diastatic malt

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siuflower on 21 Mar 2008 at 14:36

Make you own diastatic malt

You can make your own:  sprout a cup of wheat berries by covering
them with water in a jar for 12 or so hours, dump out the water &
rinse with clean water, and place the jar in a darkish, warmish,
place.  Rinse the berries every day with clean water and return to
their place.

In 2-3 days they will begin to sprout.  When the sprout is as long as
the berries themselves, dump them out on paper towels, dry them off,
and set on a cookie sheet in the sun for a day or so to dry out. Then

Tonight's challah

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slothbear on 21 Mar 2008 at 13:35

six-strand challah: my standard challah for company. 1/3 King Arthur white whole wheat, 1/4 c dark flax seed meal.

Since my husband is out of town, I fished for a Shabbos invitation at a close friend's house. He was going to be out all day, so I volunteered to bake the challah. I haven't made one for them before, and I always do a six-strand loaf for my debut. It has about 1/3 King Arthur white whole wheat, and 1/4 c dark flax seed meal.

The Village Baker

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AnnieT on 17 Mar 2008 at 14:14
I walked over to a local thrift store while my car was in for an oil change and was thrilled to find a copy of The Village Baker by Joe Ortiz - for $2! I was able to do a quick scan while waiting for my car and it looks like a keeper. Does anyone have this book? Any comments, favorite recipes, errors? Now if I could only find a used (slightly) DLX mixer... A.
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