hey there can some1 help me out i am lookin to make a loaf of bread but not to sure what to make not a boring white bread
may be a rye or grain bread but not a sourdough
I've always admired Andy's (ananda)recipes, and earlier printed and baked one of his. The blog can be found HERE. He describes the bread as being one of the tastiest imaginable.
Mini-loaf madness continues! This is Reinhart's basic sourdough, made from sourdo.com San Francisco culture that's been fed only with KA bread flour. With the addition of 5 oz of chopped dried figs and 4 oz of walnuts, the bread is excellent, but has no real sour. I'm not sure I'm continuing with this particular starter...
Sending this to Yeastspotting.
Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".
1) With semolina flour
AP Flour, 350g
Semolina Flour, 75g
ice water, 320g
salt, 10g
starter (100%) 150g
Dragels (dray-gulls like bagels)
My second attempt at bagels made with a Durum sourdough starter and Durum flour. Changes from first attempt; hydration lowered to 57% and honey substituted for molasses.
