Blog posts

Twelve days ago I posted this topic about my troubles with an all white flour version of my successful whole wheat and rye starter.  Since then I have been nursing that starter with multiple daily feedings, and keeping it quarantined from my other starter to avoid cross-contamination.  Based on research, and excellent direct advice, the issue was diagnosed by David Snyder and Debra Wink (Thanks to both of you!) as thiol degradation and I proceeded to try to "feed through it".

I have just read some comments posted by 'Frelkins' about Jeffrey Hammelman's 'Horst Bandel's Bread' and a pumpernickel by Claus Meyer. The comments were posted awhile back, but the long, slow bake described sounded wonderful! I was hoping this baker could post a recipe using the long slow bake they described. Thank you.

Every now and then, I take a break from making multigrains bread to fruit bread. I've also been wanting to try making bread with walnuts for quite somtimes, influenced by many wonderful entries from TFL members.

Cranberry and walnuts is a food pair that appears together quite often and I wanted to try making bread with cranberries. So, here go the bread from my last weekend's bake, cranberry and walnut sourdough.

Yes, this brioche has 100% butter ratio, i.e butter weight == flour weight. According to BBA 80% butter brioche is considered "richman's", so this brioche is probably "Bill Gates'"?

In researching another thread, came across this interesting article on preferments from Lallemand, in PDF format.

One interesting morsel:

The preferment minimizes the lag phase by providing an optimum environment for the yeast. The result is higher gas production later inthe process, especially in high-sugar doughs.

Hey guys! it's been a while! i've been posting a lot on my blog, but not much on here!

anyway, my brother and i made english muffins, which happened to be one of the most fun breads i've made so far. i hope you guys enjoy my post on them!

you can read all the posts on our blog, http://bakingacrosscountry.wordpress.com/ i've been interning at a bread bakery as well as a bagel shop! this project has definitely been the highlight of my high school career.

Light Whole Wheat Batard

150g starter at 100% hydration

275g water

80g whole wheat

20g rye

350g bread flour (11.4% protein)

10g salt

Three days and three loaves. Oh I am a happy and very full girl!!

Hi,

The famous "proof until double in size" is present in almost every recipe.

I remember seeing some photos somewhere, but I can't remember.

So, here is my experiment.

I made a white dough according to RB "Crumb" (100% Flour, 70% water, 2% salt, 2% yeast), divided it after gluten development and proofed one half in a cylindrical measuring cup, the other half in a transparent pudding bowl.

This way you can see what a doubling in size looks like in a non-cylindrical bowl.