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Experiments

Profile picture for user copynumbervariant

I bought a banneton because dough kept sticking to the floured cloth I was lining a bowl with. I've made two loaves with it and it hasn't stuck yet. The first was a 1 kg 30% whole wheat loaf, which I scored too shallowly to get the dramatic relief of my previous 1 kg loaf. It has the most even crumb of the sourdough loaves I've made. My loaves always have a dense area in the bottom middle. Probably that's where I'm pinching everything together when I'm shaping the boule, and popping all the bubbles from bulk fermentation.

Champlain goes to Germany!

Profile picture for user not.a.crumb.left

I had to squeeze in another bake before visiting family in Germany  and as they normally just see photos I wanted to take a loaf with me. I also came across some white spelt from Doves Farm rather than the usual WW spelt and the dough felt much softer.....

Inspired by Ru's scoring I gave a pattern a go for the first time!

The square scoring turned the other loaf into a spaceship....

Sourdough Country French English Muffins

Profile picture for user GregH3000

The recipe is from George Greenstein's Secrets of a Jewish Baker, but I'm using the starter from Silverton's Breads from the La Brea Bakery and omitting any commercial yeast. 

My brother usually won't eat my English Muffins, but I thought I would give it the old college try one more time; he is used to Old Bay brand, and is very picky about his muffins tasting just like them (he won't even eat Thomas').

Four Seeds Multigrain Sourdough - Take 2

Profile picture for user Danni3ll3

I wasn’t happy with the rise I got the last time I did this. Thinking back on it, I think the loaves were already over proofed when I put them into the fridge. I remember poking them and the imprint sort of staying there. It was late at night and I wasn’t thinking things through. I probably should have baked them right then and there but being late, and they really hadn’t risen a lot, I thought they could wait. This time round, I changing up a few things: