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Low temperature

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AnnieT on 11 Apr 2008 at 13:17
Today I baked a sourdough bread from another book from the library, Prairie Home Breads. It was published in 2001 and has some intersting recipes. The one I chose is called Hit-the-trail sourdough and begins with an overnight sponge. By this morning it was well risen and I added the rest of the flour and the salt. 2 hours later it was ready to shape and instead of 2 boules I used half to make breadsticks. My question is about the suggested baking temperature which was 375*. I did increase it to 400* and I used the stone and stainless steel bowl method.

Blog Update

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Noodlelady on 6 Apr 2008 at 17:01
In March I demonstrated 19th century Pennsylvania German Open Hearth Cooking at a historic site near me. I mixed up a batch of my favorite sourdough the night before and brought it along to rise near the fire in my rye straw baskets. My sourdough is now over a year old and very reliable. It's always amazing to me how well the loaves come out. (Sorry no photos this time.) The site does not have oven, so I baked a loaf at a time in a pie dish inside my cast iron dutch oven. I also baked a batch of sticky buns with a sweet dough.

Mixed Spicy Olive and Blue Cheese Levain

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Anonymous on 6 Apr 2008 at 16:40

So, in my last post many weeks ago I mentioned that I wanted to make this bread. It's finally happened in this second to last weekend of school. This is it, sort of put together myself with a few checks against Hamelman and Leder's olive bread formulas to check proportions.

 

Really Easy Sourdough Onion Rye

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canuck on 5 Apr 2008 at 06:46

Hello Folks, this is my first post on The Fresh Loaf, altough I have been reading and trying out recipes for a long time.

I wanted to share a very easy recipe for Sourdough Onion Rye, which is an adaption of pretty much everything I have learned from this site. It's really quite easy to make and comes out fine every time, so good luck and please give me feedback, I would love to hear about your experience.

The Starter

Great Scandinavian Baking Book

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AnnieT on 3 Apr 2008 at 14:02

I just ordered this book (along with Crust and Crumb) and wonder whether anyone has any comments or has tried any of the recipes? One of the many bed and breakfast owners on the island expressed interest in having me bake bread for her visitors and I figured she would want more breakfast type breads and rolls than plain old sourdough. I found the book in the library and like the sound of many of the breads - so of course I had to add it to my baking shelf. (Any excuse, right?) I would like to hear any comments, good or bad.

Spelt & Quinoa bread

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Bushturkey on 2 Apr 2008 at 05:57

I made this bread with a white leaven, elaborated to a starter, which was pre-fermented for 12 hours.

The finished dough had 108% pre-ferment starter, 30% wholemeal Spelt flour, 70% white bread flour and 75% hydration.

The flour and water were left to autolyse in the fridge for 12 hours before the starter, salt and a cold soaker of quinoa (I didn't weigh it so I don't know the percentage) were added and mixed.

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