One-day, 100g starter
Sponge-based, 50g starter
There were a couple of differences:
The One-day dough subbed 40g WWW, and added 1/8-cup sesame seeds
The Sponge-based dough added 1T oil.
Amazing difference, huh?
Quite good, though not as sour I as like. It was sunny today, so I had it rise quicker than usual on the table in the sunlight. I honestly think it made a difference in the flavor. I need to take advantage of the cool nights while the remain to do a few more loaves with long, slow overnight fermentation.
During the summer, the farmers market happens here. I gather someone must bake during the market. Neat.On Thursday of last week, I made pizza dough using my 100% hydration sourdough starter. I let it ferment at room temperature for a few hours before putting it in the fridge for 3 days to ferment. After the long wait, I am happy to say the pizza turned out great. I found a great site on the web for pizza dough run by a serious home pizza-maker. Its got a lot of great information about Neapolitan style pizza, not all of which I followed. (i.e.
Since I have shared some successes on this site, I thought I would share a not so good outcome. Today I was baking sourdough loaves for out-of-town visitors to take back to their home in Madison Wisconsin tomorrow. I decided to make them two loaves of BBA sourdough with pecans and some whole wheat and rye flours. So I scaled up my recipe to make 3 loaves, so I could taste the result before I gave the loaves to them. I baked the first two, since I don't have room to bake three at once, thinking that if the third one was a bit over-risen because of the e
Bolillos - Mexican Oval Rolls - Exterior
Bolillos - Mexican Oval Rolls No. 2 - Interior
Spring has sprung and so has the Allium ursinum or Bear garlic, known in my woods as Bärlauch.
German: http://www.uni-graz.at/~katzer/germ/Alli_urs.html
English: http://www.uni-graz.at/~katzer/engl/Alli_urs.html
I have two containers of freshly plucked leaves gathered from the forest floor (before the storm hit us) and don't quite know where to start.....
Cheese pockets 1
Cheese Pockets cooling
my entry for bbd #7 hosted this time by Cascabel of Chili und Ciabatta and initiated by Zorra. Cascabel proposed a great theme: flatbreads.
Ingredients
Barbari (Iranian Flat Bread)
Barbari
Bread Baking Day 7 with the theme flatbreads hosted by Petra Chili und Ciabatta . Deadline: March 1st, 2008
<--- Go on, its a link...
