Hi :
I am starting to bake and do so awhile back. I want to do some sourdough breads that use starters from various places. In looking at the recipes some same use unbleached bread flour others say bleached is ok. I don't want to waste money buying the wrong kind. Thanks for any advise
Jim Cornwall
a simple, very clean, 4-ingredient pancake. it is wheatfree and perfect for those who are into clean eating and health.
1 cup sourdough (mine is a rye, hence wheatfree. sometimes i take two weeks of feeding to convert it fully to buckwheat for gluten-free option)
2 cups wholegrain buckwheat flour
2 - 3 cups of milk (depending on consistency of pancake that you like0
just a small dash of agave nectar. (or omit this if you like)
i mix them up, keep it overnight, and cook as you would any pancake!
A long weekend means just that much more time to experiment with intimidating techniques!
This weekend, I have baked two two-loaf batches of sourdough, using a formula that involves a short bulk fermentation and a long cold proof.
Levain
50 g starter (I have a rye and a white, and either will work great)
75 g AP flour
75 g water
(200 g total)
Final Dough
Levain
700 g AP fl
100 g WW fl
560 g water (water #1)
20 g water (water #2)
10 g malt/sugar
19 g salt
Any "mix-ins" imaginable, really!
Bought a pullman pan so I could attempt to make a better version of store bought sandwich bread requested by family members. Used the recipie from K A flour website for small honey oat pain de mie substituting white whole wheat for half the unbleached white.
Only managed 6 buns as i had to hand crank 100g whole wheat berries.
100g Bread Flour
100g Fresh ground whole wheat
1/2 tsp yeast
2 tbsp brown sugar
3/4 tbsp butter
1/3 tsp salt
1/2 cup water
Tangzhong (10g bread flour, 50g water)
180c convection oven for 18 minutes
I've been meaning to start a blog ever since I registered here, but life has got in the way. It's not as if I haven't been baking. Barring a break over Christmas, I have (it's a curious thing that, while the festive season sends many people into a frenzy of baking and cooking, it seems to have the opposite effect on me - I want a break!).
used my new rye starter which is 8 days old.
preferment
120g 100% hydration rye starter
30g rye
30g BF
60g water
as I mistakenly used too much starter I prefermented this for only 6 hours
final dough
300g BF
60g rye
8g salt
all of the preferment
190g water (160g part 1, 30g part 2)
walnuts and soaked raisins
autolyse 45 mins then in went the salt and the remaining water
I guess this isn’t technically a white bread but is about as close a Lucy gets to one at 23% whole grain with all the whole grains sprouted, dried and milled at home. This one was a little bit different with the hydration reduced to 73% making for a much less sloppy dough than usual.
Howdy ... I haven't posted in awhile, although I've still been baking, focusing on using Reinhart's BBA basic sourdough recipe (20.25oz flour, 10.2 oz starter, .50 oz salt, and 15.2 oz water). For Christmas I received 2 cane brotforms and so I've moved from batards to boules (although I did also get a linen towel that I plan on using as a couche for batards in the future).
Adoro la Farina di Frumento Integrale e il Lievito Madre. Una metodica attenta nella sua lavorazione, ci regala prodotti dal gusto e dalla consistenza straordinari.
Adoro affondare le mani nel sacco della Farina per poter percepire quella impalpabile e setosa consistenza, resa un po' grossolana dalla crusca del chicco.
Adoro impastarla, lentamente, senza stressarla per assecondare la sua idratazione e la sua elasticità.
Adoro la magia dell'impasto che lievita e comprendere le leggi della fisica e della chimica.
