Sedlmaierin's blog
Results of the "non"- Vermont Sourdough with increased whole grains and a rye/whole wheat bread with altus SD starter...........
Wohooo,back from vacation and here now I can finally post about my two recent bakes.
Some of you witnessed the strange transformation the Hamelman Vermont SD w/increased whole grains took in my kitchen.Here is a synopsis with pictures:
- due to me being too frazzled to actually do the most sensible thing-using the metric large scale amounts to reduce to home size, I ended up with a way different percentage ratio.
Hamelman's Ciabatta with stiff Biga and two Foccacia variations..................
Ok, first off I have to admit that up until dinner all I ate all day was BREAD (plus an apple). Now, I don't know how I feel about that, but I can tell you it sure was tasty and I hope my husband and son will eat the rest, so that I don't have to be tempted to eat some more bread for dessert.
Hamelman's "Miche Pointe-a-Calliere"-results of first try.......
As some might have seen from my plea for help yesterday, the baking of this Miche did not go according to plan. It being only my third attempt at Miche making I was a bit freaked-I had looked forward to this bread so much!
The bread gods above must have been looking upon my endeavor kindly,though, because I do think it turned out just great!
Here are the points in which I deviated from the orginial recipe from the book "Bread":
-I used mature rye starter as my jumping off point for the levain
Pretzel Baking........
Today was an exciting day- I almost kissed and hugged the UPS delivery guy, since he brought me my coveted package of food grade lye! A few days ago I finally received Hamelman's "Bread"book and was very eager to try out his pretzel recipe. I had read some good things about it on a German blog, and sicne my one and only pretzel makign attempt a few years ago, was HORRID, I had high hopes for this one.
From "Holzhackerbrot" to my second Rubaud Miche attempt.....
This is kind of exciting-my first blog post EVER!
Tuesday to Wednesday were my serious baking days this week. I tried out a new recipe from my German bread book(which I "wisely" altered on the first go around-even though I don't think any of the troubles I ended up having had to do with my changes-apart from the pyrex bowl) and I undertook the Rubaud Miche again, since the first one was a bust and turned into a pyramid shaped, dense thing.