Blog posts

I think it worked out well despite all my changes to the recipe:

- I didn't make a preferment, simply used the same porportion of starter directly, adjusted for my 100% starter so the same percentage of flour came from the starter.

- my starter is whole wheat, so the final product has some WW flavor in it.

- I added <1oz of extra water, due to the WW flour I think

I haven't made my San Joaquin Sourdough for quite a while. It is one of my favorites, so I made a couple loaves today. I used KAF European Artisan Style flour and Bob's Red Mill Dark Rye. The "variation" of note is that I used a bit less rye (5%) and put all the rye flour in the starter feeding. I also decreased the overall dough hydration just a bit to 70%.

     When I started baking a few years ago, I was a strict adherent to recipes.  I still do not deviate much as results are then unpredictable.  One area in which I do deviate is in the amount of flour.  I measure (weigh, if possible) all other ingredients, but since flour is the largest single component, and the one most affected by outside influences (humidity, temperature), I find that adding flour by the cup (less as the dough comes together) gives me a much better finished product.  I am not advocating that new bakers do this, but as you see the

Same old recipe, tweaked a little for the seeds.  I keep learning more and more, thanks to everybody here.  This one's named Prescott, as we're up the hill in Arizona for a short while. 

Here's the way I did it. It's only one way, so bake how it suits you and your location, temp, flours, etc.

At SFBI, we did a 100% Spelt bread using dry instant yeast.  To soften the bitterness taste of spelt flour, we did a poolish as the preferment for this bread.  The result was very pleasing.  Two things about that spelt bread I found worthy of a mention from my own perspective: 

In addition to the baguettes I made yesterday, I also mixed up my first batch of Susan's Sourdough. I built my firm starter last week and it was ready to go for today's bake. I converted my 80% hydration starter to both a 50% firm starter and a 100% hydration starter. Instead of the 25g white whole wheat called for in the original formula, I used 25g Medium Rye.

The "Magic Bowl" method is great. I can't believe the oven spring on this little loaf! However, I made quite a few mistakes on this loaf.

Today was a good day :-) I made baguettes.

I used the Pain a' l'Ancienne formula as recorded here: http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-à-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m

I find Hamelman's Pain au Levain formula very attractive (page 158 of "[i]Bread[/i]").  A friend asked if I could do spelt sourdough for her.

with this baguette, i made a lot of progress. i finally baked a baguette that sang a little and had a sourdough taste =)

the below baguettes were baked using a baguette pan that can bake 3 at a time. unfortuantely the baguettes i prepped were too big for the pan since they all stuck together. however, even though if they didnt stick, i dont think i like the appearance. ill try again this week.