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We just moved to Santa Fe, NM a little over a month ago. We moved from Washington State, where I’ve been making sourdough for years without any issues. I was even teaching workshops on it. I have a 183 year old starter. I knew high altitude would affect my bread baking, so I have taken every precaution and step to ensure my bread would continue to come out as nicely as it did in Washington. Here’s my issue: my bread is so full of wild ambient yeast that the wild ambient bacteria that is responsible for the “tang” in sourdough is indiscernible.

Hello everyone,

I would like to divert your attention to my blog https://tableya.net/ and my "The Breads of Egypt" project, where I attempt to document the variety of bread in Egypt with accurate and well-tested recipes.

I have a few recipes on it already and there's a few more planned. Would love to get some feedback from some seasoned bakers if you have the time to try out a recipe. Even if you're not inclined to, you might just learn a thing or two about Egypt.

 Fakes and Dates another early morning test bake  of Lupin flour and Lupin flakes @ 25% and dates @25% too

Hello 

I am trying to figure out the steps I need to take to answer this question and I'm having a tough time with it. 

If I have 100 grams of starter and I know it is an 80% hydration starter, how do I determine how much flour is in the starter?

I actually know the answer (54g flour 44g water), I just dont know how to arrive at it for myself. 

I am looking for the steps to take so I can do it for myself.  

If anyone knows how to arrive at the answer it would be much appreciated. 

Many thanks

Peter

My 1st try - with all-purpose flour and Candia butter 82% fat

i have been playing with Lupin Flour and Lupin Flakes recently and here is my latest bake  i call this one Flakes and Dates. I have been able to get the Lupin content up to 25% which is pretty good i have even managed 30% recently.    I started adding Lupin flakes to the flour  at a 20% and 5% ratio and was happier with the results. Anyway i suddenly thought why stick to that ratio and have tried an even split 12.5 / 12.5% and also decided to try a fruit dough to boot. 

My partner requested another Roman Pizza so how could I say no?  I wanted to use up a bit more of the whole Kamut that I have left so changed the spelt to Kamut.  Also having made this once I wanted to improve it, the last time the crust didn’t brown as well as I would have expected for the baking time.  So I added a tiny amount of sugar and some diastatic malt.  This worked well to improve the browning of the crust so I am happy with that.

I came across this purple sticky rice while stocking up on some pantry dry goods recently.  I've never heard of it before, but it has a nice rich flavor, and I've enjoyed working it into my recent breads.  

My first go-round was a 50-50 white/whole wheat loaf 

I think amounts were about

200g Maine Grains hard red spring whole wheat

200g KA special patent 

~3tsp salt

50g starter

@ 80% hydration I think

I needed more bread, so what’s new?  Wanting some whole grain bread though I decided to use some spelt with the whole wheat for some variety.  I also wanted some seeds in this bread because I love seeds so decided to add pepitas and sunflower seeds at 10% each.