Benny started an interesting experiment that was right up my alley. He wanted to know the affect that sugar had on a SD starter. I am always looking to enhance the yeast in my starter. So here I go…
Images above and below show calibration before any readings were taken.
JR posted his Chocolate Sourdough bread and it inspired me to give it a try. Two changes were made. The salt was reduced to 1.8% and 3% honey was added.
The chocolate paste tasted very bitter, so just enough honey was added to offset the bitter. But not enough to make the bread noticeably sweet.
The following are a compilation of my bakes for the Durum Wheat - Selmolina Rimacinata Community Bake.
The following are a compilation of my bakes for the Rye Bread Community Bake.
Below is a compilation of Ciabattas that were baked in the Ciabatta Community Bake
The following are links to our Community Bakes
I recently bought a grain flaker and some organic oat groats. By the way; fresh rolled oatmeal (porridge) is very good and nutritious in the morning. The obvious evolution was Oatmeal Porridge Bread. This is my first ever bake of this kind.
I elected Maurizio’s Oat-Porridge SD for my first attempt.
Once again I am trying to successful bake the famous Larraburu SD. All other attempts have failed miserably. I am using David Snyder’s formula and process based on the Galal, Johnson, & Varriano-Marston paper.
