Enjoyed my first bake with whole khorasan. The crumb has a beautiful yellow hue and the crust darkened and crisped much better than other flours I’ve tried thus far. Flavor is pleasant, more mild than I’d expected. Really looking forward to working with it more. These two are 30% whole khorasan, 70% bread flour.
I generally make my pie dough with a stiff ADY preferment but decided to convert the formula to use my stiff sourdough for a change. Came out quite good I’d say, though I think I prefer commercial yeast for pizza. The stiff preferment was noticeably less sour than the last time I made pizza dough with my starter, but this is still too sour for my liking. Will probably give this a shot again in a while and see if I can tweak the formula to reduce the sourness some more.
One of my favorite flavor combinations for add-ins.
Been playing around with cold shaping (after retard) and while I want to work out some of the caverns, overall I'm pretty pleased with the loaf. This one proofed for 2:45 after shaping and I'm thinking it could have gone longer. Any thoughts on that?
done doughnuts about 5 times now and figuring a good bit out. Really pleased with these. Formula is a hodgepodge of many others and results of trials. Might try without the biga soon as my starter is getting pretty good these days mixed at 50% hydration 2x/day.
I use this dough for hamburger buns, doughnuts, cinnamon rolls, babka all with good results. Give it a shot if you’re so inclined.
Hey all my name is Scott and I’ve been baking for a few years. Really enjoying it. Baking combines my interest in cooking, chemistry, microbiology, and working with my hands.
So I too have been reading about stiff levains and decided to try an experiment. I split my starter a week ago and fed both side by side 2x/day. One at 100% hydration and one at 60%. Mixed up two levains at the same hydration ratios and made doughs of my standard country loaf to see any differences.
In the pic above left is the liquid levain and right is the stiff.
