This is a 60% whole Kamut 80% hydration sourdough loaf I put together testing what I believe works well for pH guided dough development.
August 27, 2021. 56th bake. 100% WW tortilla / focaccia dough.
I usually don't blog my tortilla "bakes," but this came out good enough to document so I can remember it and share.
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53 grams Patel brand stone-ground whole grain durum flour, product of Canada. 25%
53 grams Swad brand Sharbati Gold whole wheat flour, product of India. (I have some doubt as to whether this is 100% whole grain.) 25%
106 grams Bob's Red Mill stone-ground whole wheat (hard red wheat), product of USA. 50%
Total flour: 212.
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Place holder.
Hey everyone,
It's been very HOT lately! I'm so glad August is almost over and the weather is getting slightly cooler. On our way home from Niagara, we stopped by a branch of Panchvati for some Indian snacks and sweets. I left with a bag of Sharbati atta and murukku. I like how smooth this version of atta is compared to others. And at about 25°C, this flour made my starter double in 2.5 hours! I converted my AP/spelt starter to atta for by feeding it 1:5:5, 3 times. I'm convinced this flour would create new starters way faster (I made mine with spelt long time ago).
While in NY last month, I noticed this irresistible Sourdough Bread Making Kit in the window of a "health foods" store. I resisted.
We visited with my brother and sister-in-law last week in New Mexico. Sandra wanted to bake a few different breads than those she had made before and wanted to try her hand, and taste buds, on these two. I brought out much of the goods and formulas for her, and off she went...
Hamelman SD Seed Bread.
Tried to make a French-style rye bread following this recipe from Stanley Ginsberg: http://theryebaker.com/sourdough-tourte-de-seigle/ The recipe is very simple, but also very different from what I am used to (i.e. very short fermentation times, very high hydration for hearth bread, basically no shaping).
AS a follow up to the Horse shoe rolls project for a small bakehouse museum
Today i did something i haven't done for 50 years i made some Horse Shoe rolls. Recently i was asked if i might be able to assist the Melville Historical Society with making some loaves to be used as props in their display at Millers Bakehouse. i am hoping to do some loaves later in the week with my friend Nick Agostino from Il Panino Bakery at his Maddington bakery, the ones that are from the era before sliced bread Uprights, Devons, Cobs and Viennas.
Kosakenbrot (Kosake = Cossak)
Made according to the excellent German baker Lutz
https://www.ploetzblog.de/2021/07/24/kosakenbrot/
slightly more than 50% Rye which you can definitely taste.
