I‘ve been looking for a way to try out the Monheim Salt-sour process for a while, as I've been researching ways to get complex rye flavors without the pain of a 3-fold Detmolder. It's described as having a good aroma and being "almost as good" as a full detmold.
Normally the loaves I record here are the successful one. There are plenty of so-so loaves that don't offer too much to dwell on worth writing about. And then there are the total disaster loaves.
I have not been very active here in many years, posting only occasionally in reply to member questions, and even more rarely to my own blog. Perhaps so much so that I may even appear to only talk the talk. I decided today that I should, if not change that, at least speak into the silence a little bit. So, I will tell you of my latest bake.
Hello, friends.
My new rye sour is taking to the rye flour like a horse to water in the desert! This means a "New York" Jewish Sour Rye bake no later than tomorrow. The formula I selected comes after a visit to my Pisani (Villager) Island 66 blog page. From there I was directed right back here. I landed at everybody's friend, and a fine baker David Snyder's blog.
For this exercise (performance) I will attempt David Snyder's, Jewish Sour Rye. Which is based on Greenstein's formula. Boy that was a lot of acknowledgements!
Onwards.
Earlier this year, Tony (CalBeachBaker) posted a bread made with einkorn flour. I modified the recipe a tad, and this is my second attempt (these bakes were my first experience with einkorn).
For the levain, I mixed 3 grams of sourdough starter, 72 grams of einkorn flour, and 54 grams of water. There is a soaker, and for that I mixed 48 grams of rye chops, 48 grams of sesame seeds, 120 grams of boiling water, and 2 grams of salt. The levain and soaker sat overnight covered at room temperature.
I made the same bread about a year ago to bring to my Cousin’s house for the Jewish New Year. It was a big hit and I really liked the malty flavor the Guinness imparts on the overall bread. It doesn’t taste like beer but you can definitely taste the underlying flavor. I don’t really like beer that much and I definitely would not be caught dead drinking a motor oil type beer like Guinness but it’s my favorite one to add to bread.
A double build was used for the levain but you could easily just do one build if you desire.
Hi all,
I need to know how to calculate flour and water weight, based on total dough weight.
if I need to mix up 1 kg of dough @ 65% hydration, how do I get there. At this point I just guess, do the math and adjust my numbers until I get there. Not efficient at all 🥴
Thank you!
One of my favorite wheat to use is Durum which I usually mill myself but since I was out of Durum berries I used some packaged Italian flour my wife had purchased for my pizza making, Semola Rimacinata Durum which is a very fine milled flour.
I’ve tried adding an egg to my standard country sourdough but hadn’t tried adding one to a 100% whole wheat sourdough. Given the benefits of an egg in bread, leavening, lightness of crumb, fluffiness and thin crisp crust, a bread that is 100% whole wheat should theoretically greatly benefit from the addition of an egg.
