Thanks to Benito (https://www.thefreshloaf.com/node/72099/sourdough-fougasse#google_vignette) I tried it myself, and I was very happy with it.
I'm still baking somewhat, still struggling with energy levels, and more blood work is due (I hate needles). As a mom of two active boys, I find myself alternating between cooking mac and cheese, homeschooling, and lots of "stop bugging your brother" moments. Thank goodness for coffee!
I had neglected my starter for a month or two (maybe 3?). I pulled it out the other day and it was NOT moldy! :) I took a small part of it that hadn't gone grey and now I have about 150g in the fridge waiting anticipating a small loaf bake soon.
These were made with freshly ground soft white wheat Purple Straw grain berries which is a heritage grain. This is another unique and hard to find wheat berry from Barton Springs Mill. It is not really meant to be used in bread, but rather biscuits, pancakes, pizza etc. but I wanted to try some in rolls. From the site:
My best attempt yet in my quest to make the fluffiest, shreddiest healthy-ish whole grain imbued shokupan: this 20% Rye Shokupan.
Recipe is adapted from Benito's Mochi SD Hokkaido Milk Bread recipe, a great recipe - all props to benito.
Since my last two loaves were for family members I am low on bread again. I toasted some walnuts and decided to combine it with pepitas (pumpkin seeds) for a loaf. I love the flavor you get from the addition of nuts and seeds to bread. For this loaf I baked it once the total rise was 140%. I use an aliquot jar to measure this, a company called BillieOlive makes them. I’ve doing testing of their aliquot jars for them and most recently, they made a new one that has markings to allow me to measure over 150% rise. These are very useful.
Hi TFL folks anyone near OSHKOH I have a fellow Aussie Baker visiting the airshow with her partner and she would love to have a coffee and chat with any bakers in the general area. She is currently at the Sydney departure lounge and on her way shortly. i will pass on any details . kind regards Derek
I’ve been experimenting the last bunch of bakes with something new for me. Instead of doing a short bulk at around 78-80 F and then finishing the bulk in the refrigerator for 12-34 hours, I’ve been doing a longer bulk at 80 F and letting the dough rise around 30%. I have then been doing a pre-shape letting it sit for 15 – 20 minutes and then shaping and placing in bannetons, covering and putting it in the refrigerator for 12 hours and baking right from the refrigerator.
Edit: Formatting fixed. That's better!!
There is a post from the long distant past (2017) on this site, by Wendy (Lazy Loafer) describing one of her bread tasting open house experiments where different sourdough loaves were made each with a different flour making up 25% of the flour.
Today's bake: East Berlin Malt Rye - Malfabrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes: None
Substitutions: None
