Blog posts

Amazing, resiliant starter

Profile picture for user JMonkey
JMonkey on 22 Jan 2008 at 08:16
I wish now that I'd taken a picture, but I didn't think of it. I was too consumed with the thought that I'd lost Rhonda Rye, my rye starter. I'd been about a month since I'd used or refreshed her and, while she'd gotten pretty hoochy in the past, I'd never had any trouble with an invasion.

Inadvertent Sourdough

Toast
HogieWan on 22 Jan 2008 at 04:11

Inadvertant Sourdough

In an attempt to slow down fermentation and try the less-work-but-more-time approach, I made a simple sandwich loaf. I baked the bread after it fermented 3 full days (1 day preferment, 1.5 days full dough bulk rise, 1/2 day in the loaf pan) only working with it in the evenings after work except for quick folding in the morning and moving it to the loaf pan the last morning.

Semolina bread

Toast
AnnieT on 19 Jan 2008 at 19:53
I spent a goodly amount of last evening reading all about Bosch and DLX mixers, all the while knowing that I can't afford to buy either unless I win the lottery. Probably would have to buy a ticket to make that happen. However, I do have a nearly new Cusinart food processor which makes the world's best pastry - so why not bread? I searched my notebook of recipes copied from TFL members looking for one with a small enough amount of flour since I know my machine is too small for a multi loaf recipe. The one I chose was the Semolina Sandwich Loaf, many thanks to Zolablue.

adding malt to sweeten sour sourdough

ejm on 19 Jan 2008 at 15:54
[center]wild yeast bread[/center] I have really been struggling to get our wild yeast bread to be less sour. This time, I added malt powder to give the dough a little sugar rush. I contemplated adding a bit of baking soda as well to bring the acidity down. But not really knowing the science of it, I decided against it.

Sourdough Couronne

Toast
bshuval on 19 Jan 2008 at 14:12

This weekend I decided to bake a couronne. I used my sourdough for it. I am not entirely happy with the shape, but the crumb and taste were great. I've written about it at length here.

For now, here's a picture of the finished couronne:

And here's a picture of the crumb:

No Knead Bread

Toast
Anonymous on 19 Jan 2008 at 10:13
Hello Everyone,
 This week with much skepticism I decided to try the master boule recipe from Artisan Bread in 5 minutes a Day.
  I mixed the dough 3 days ago in a 6qt. plastic food bucket, and set it out to rise on the counter. Boy, what a high riser! Before the dough started to collapse it had practicly risen to the top of the bucket. I did not punch the dough down and immediatly put it into the fridge.
Subscribe to Drupal blog posts