Fellow weir-doughs,
Here's a timelapse video I took to evaluate and compare how my sourdough develops when fed with just bread flour, versus 50% BF and 50% rye flour. I used filtered water.
/Mark
I was trying to come up with something different when I realised that I some left over mashed potato in the fridge. So based on dmsnyder's recipe from 31 May 2009 I came up with this:
Bread flour 629 gm
7 grain flour 240 gm
Spelt flour 30 gm
Mashed potato 145 gm
salt 18 gm
water 521 gm
SD levain 198 gm
Ice Demeter gave me a little challenge a couple of weeks ago to get a great crumb etc on a 1 day bake as I did for an overnight poolish. So today I made a variation on Ken Forkish's Saturday 75% wholewheat bread. My variation below:
Bread flour (40%) 254 gm
Wholewheat flour (30%) 191 gm
Rye flour (20%) 127 gm
Spelt flour (10%) 64 gm
Water (80%) 487 gm (I kept back 21 gm - should have been 508 gm)
Salt (2%) 14 gm
Instant yeast (0.3%) 2 gm
One of my friends / customers recently had a heart attack and bypass surgery. He loves my bread, but his wife is understandably concerned about his diet, so I created a new bread for them based on some research into diet and cardiovascular health. There is evidence that whole grains, particularly oats, are related to reduced cardiovascular risk. Good fats can be found in olive oil and flax seeds, and sprouted flour and long, slow fermented sourdoughs may also have benefits (at least for digestibility if not heart health). Here's what I came up with:
If you like the flavor of licorice in jelly beans or fennel in sausages, you may like ground anise in breads too. I have not used anise seeds before in breads. But, why not? This unique and warm spice enlivens the fig and hazelnut bread. For the start, the sweetness of dried figs and the smoky nutty notes of roasted hazelnuts bring big flavor to the bread. Just the right amount. The surprising finish of anise is merely the icing on the cake, I mean, the bread. There is just so much to like about this bread.
Last week was another busy week with a high need for sandwich bread and not a lot of time to make it. It was also still stupidly hot (27 deg C or more), and continuously hazy / smoky from all of the fires off to the west and south. We don’t have air-conditioning, and opening the windows was questionable, so I needed to plan leaven amounts and refrigeration for best bake timing.
I need another cook book as much as I need another hole in my head. Last count, I had several hundred cookbooks. I've read them all, many times.
So, I resisted buying "Tartine Bread" because I've put myself on cookbook restriction. I am not permitted to go to Barnes & Noble, and I can't spend too much time on Amazon Prime cookbook section - because I have no will power.
There was such a buzz about this book and this method, so I gave myself permission.
Today, Labor day Monday 09-04-17, I am baking a N.Y. deli rye, using Rose, Levy, Beranbaum's formula. Tomorrow, I will convert her formula, to incorporate the Tang Zung method. The Tang Zung method formula is below. https://goodcookingfortheheartandsoul.blogspot.com/2017/09/rose-levy-beranbaums-nyc-deli-jewish.html
Beranbaum's N.Y. deli rye, Tang Zung method
Total Flour 563 Grams - 100%
Well with record breaking heat this summer in my new town, I haven't baked much. The blueberries and jalapeno mixed well together. A simple easy, quick recipe.
Heat oven to 400-410F and heat an eight inch cast iron skillet in it.
1/2 C each cornmeal and flour
1/2 tsp baking powder
1/4 tsp baking soda
2 Tbs sugar
1 egg beaten
1/2 cup buttermilk or whole milk soured with vinegar
2 Tbs honey
1 jalapeno minced, I will use 2 next time
3/4 cup of blueberries
Got some einkorn flour recently and did a small bake, good stuff! Easy to work with and pretty much like white flour, nothing like whole wheat with bran included. Good taste, cool color and mouthfeel. Going to add einkorn to my whole wheat batches, maybe 30%.
Recipe was 100% einkorn flour, 50% hydration, 100% hydration levian, a litte oil. 2 hour autolyse, because.
