I just recently started following discussions and fellow blog entries on this great site. One of the more popular recipes seems to be Dave Snyder's San Joaquin Sourdough I figured it was worth trying myself. You can find the original recipe (and this was one of his variations), at the following link:
For the second time in the last few weeks, I have accidentally discarded my starter and have no backup!
Baking only once a week has got me all out of whack. I keep the mother seperate from my batch starter, even when they are identical, theoretically to keep from pitching it. First, I lost my 100% hydration white. No biggy, wasn't using it for much.
Now I've gone and done it again, this time it was my faithful old rye. I'm pretty bummed about this one.
I'll just start over, might have to quit baking sourdough for a few weeks.
….that I’m still baking!
The photos of some of the breads I’ve baked since Christmas.
These are three loaves I baked to take to my in-laws for Christmas and Boxing Day dinners. Nothing special, just a few selections from my regular loaves….to play safe.
This is my second take at Golden date bread, the recipe found in Laurel’s Wholegrain baking book. As I did in my previous post here, I have added a poolish to the formula to increase the extensibility of this dough, and improve flavor.
This time, however, i reduced the date puree to 50% of the original formula, as I found it to be on the sweet side, and increased the final dough water by 50 grams to compensate.
Well, I am happy as punch with the latest version of my multi grain challah bread that is baked at 450F and steamed in the oven for 20 minutes -verses the cloche. But, I am disappointed I was not able to control my experiment to find out if the cloche or oven steaming method was better. The higher temperature worked best for both but, this attempt, the bread rose much higher and faster than the Wagner Ware loaf even though both were identical in every way. The only thing I can think of is that the starter, which was the same for eac
The best recipe collection (bread, rolls and snacks) of German bakers' magazine, "Allgemeine Bäckerzeitung", supplied the formula for my third "fair baked" bread.
A heavy weight, scaled for 21 loaves, with selling points, marketing tips, production cost and time calculation, including sales tax (7%) and even a suggested retail price (1.83 Euro). The production steps are briefly listed - no need to explain to professionals what they do every day.
Hi
A while back I baked a raisin and rosemary loaf and it came out quite well, and the flavour was quite excellent. I have only been baking for a year now and from that year I have gather one opinion. I have still lots to learn.
