We've started making Greek yogurt at home, which leaves us with lots of eft-over whey. We've made ricotta, and I've started experimenting with using whey for some portion of the water.
Here's the formula I used:
Levain
100 g 100% starter
100 g KAF AP
70 g Water
30g Whey (yogurt-making byproduct)
16 hours
Dough
All of the starter
700g KAF AP
300 g Sprouted whole wheat
722 g Water
20g Kosher salt
Hi TFL,
We were visiting friends when their daughter asked if I'd show her how to make some burger buns. In her mid-20s, she's a great cook, and knows a bit about baking. So we made these brioche buns to accompany grass-fed organic beef burgers. The fun part was when the buns came out, and looked so pretty, the "student" bakers immediately Tweeted and FB'd and texted the results to their pals.
Wanted to use some of the lavender that's growing like crazy in our garden. Inspired by the Provençal formulae by Karin et al. Taste is different - complex, bready and savory. It's semi-sour because I used 2.5 g yeast to get this done in a day.
Formula:
120 g 100% starter
436 g Bread flour
400 g water
32 g whole wheat
32 g Rye flour
2.5 g active dry yeast
17 g salt
1 TBS chopped lavender leaves
1 TBS chopped Rosemary leaves
40 g creme de cassis liqueur (any sweet liqueur will do I'd imagine)
Wanted to share this success. Like you all, I hate discarding so much starter, so I've been experimenting with uses - pancakes, english muffins etc. Got the English Muffins to where I'm happy - more batter-like than dough is the secret. Emboldened by English Muffin success, I wanted to experiment with some bread. I tried this formula:
2 days before baking:
Fed 25g of my 100% starter with 50g each KAP and water = 125 G.
My wife got me the Kettle Pizza cooker for my BD (discussed in this thread here). This is the 18.5" model, MSRP $129.95. This is my first try. Not bad, but need to tweak techniques: the timing - how long to heat the stone for ideal crust; how to spin it around; when to yank parchment paper; ideal temp to start cooking, etc. The trick is to balance cooking the crust with the top. I missed it by that much on this go-round.
Made G Snyder's San Francisco Country Sourdough version 3-13-11 modified with long bulk and shaped proofs. Came out great.
Top: The boule
Bottom: A sloppy turkey and jack w/mayo and dijon on seeded sourdough
Made a modified sourdough (with 1/8 tsp active dry yeast for timing) with toasted sesame, poppy and sunflower seeds. Came out great. Thanks to TFL'er Jay and the "The Basic Problem with my sourdough" thread contributors for guidance on my starter.
Formula
Levain:
102 g KAF AP
108 G water
Built off a "Country Semi-sourdough" yeasted bread, I made this bread on Saturday.
Formula:
496G KAF AP
339g H2O
138g 100% Starter
31g Rye
31g Whole wheat
12 g salt
2.25 g active dry yeast
85g manchego cheese cubed
85g oz parmesan grated
50 sun-dried tomatoes
Mix H2O, starter and flours
Autolyse for 1 hour
Add salt and yeast
Knead for about 3-5 mins
Add in cheeses and tomatoes, adding flour as needed
knead for 10 mins
Bulk proof 1.5 hours with S&F @ 30 and 60 mins
Made Floyd M's Honey Whole Wheat today. For the 1 hour whole wheat soak, I used 9 oz KAF White Whole wheat, 3 oz Hodgson's Whole Wheat, and 4 oz Bob's Red Mill Spelt. I use active dry yeast activated in 3 Tbs water. ~10 oz. total KAF bread flour. Added 1/3 C roasted unsalted sunflower seeds and 2 Tbs canola oil. Having read through the comments, I heeded Jmonkey's and others advice and did 2 stretches at 30 and 60 mins of the total 90 minute bulk proof.
