This is what 14+ pounds of PSB dough looks like after it is turned into sandwich rolls and a loaf. The loaf was egg-washed, the rolls were not. The rolls are for a church picnic tomorrow.
I used Mark Sinclair’s Back Home Bakery recipe to make a double batch.
Paul
We are visiting my partner’s sister this long weekend so of course I want to bring a loaf for them. I was back working this week, I’m semi retired so I’ll do locums to cover for my old colleagues at the clinic when they go on vacations. I get to pick and choose how much I work and I enjoy doing this kind of work since people are happy to be able to see a physician when something urgent comes up and theirs is away. Anyhow, because of work, I had to compress my prep time, so instead of a pure sourdough leavening for this loaf I did a hybrid with 0.2% IDY added.
It was really strange that I had stopped adding nuts or seeds to my bread for quite a long time. Now that I have started to add inclusions again, it reminds me how much I love them. Running low on bread, this is what I decided to do for this all wholewheat loaf. The lobes didn’t come out that evenly when baked, this does happen sometimes when they are shaped a bit too fat, it doesn’t affect the flavor but does make the mountains of Hokkaido look a bit wonky LOL.
In my 2nd try I used flour type 55 and the irish butter kerrygold....I can say that the taste was way better and layers as well but it was a bit salty :( my bad
We just moved to Santa Fe, NM a little over a month ago. We moved from Washington State, where I’ve been making sourdough for years without any issues. I was even teaching workshops on it. I have a 183 year old starter. I knew high altitude would affect my bread baking, so I have taken every precaution and step to ensure my bread would continue to come out as nicely as it did in Washington. Here’s my issue: my bread is so full of wild ambient yeast that the wild ambient bacteria that is responsible for the “tang” in sourdough is indiscernible.
Hello everyone,
I would like to divert your attention to my blog https://tableya.net/ and my "The Breads of Egypt" project, where I attempt to document the variety of bread in Egypt with accurate and well-tested recipes.
I have a few recipes on it already and there's a few more planned. Would love to get some feedback from some seasoned bakers if you have the time to try out a recipe. Even if you're not inclined to, you might just learn a thing or two about Egypt.
Fakes and Dates another early morning test bake of Lupin flour and Lupin flakes @ 25% and dates @25% too
Hello
I am trying to figure out the steps I need to take to answer this question and I'm having a tough time with it.
If I have 100 grams of starter and I know it is an 80% hydration starter, how do I determine how much flour is in the starter?
I actually know the answer (54g flour 44g water), I just dont know how to arrive at it for myself.
I am looking for the steps to take so I can do it for myself.
If anyone knows how to arrive at the answer it would be much appreciated.
Many thanks
Peter
My 1st try - with all-purpose flour and Candia butter 82% fat
i have been playing with Lupin Flour and Lupin Flakes recently and here is my latest bake i call this one Flakes and Dates. I have been able to get the Lupin content up to 25% which is pretty good i have even managed 30% recently. I started adding Lupin flakes to the flour at a 20% and 5% ratio and was happier with the results. Anyway i suddenly thought why stick to that ratio and have tried an even split 12.5 / 12.5% and also decided to try a fruit dough to boot.
