Hi everyone, a bit late introduction as I've already added comments here and there... Got a few sourdoughs under my belt, if anyone cares to have a look at my collection.
Any questions or comments welcome. Happy baking!
Hi everyone, a bit late introduction as I've already added comments here and there... Got a few sourdoughs under my belt, if anyone cares to have a look at my collection.
Any questions or comments welcome. Happy baking!
I'm in the UK. I just had a quick 'butchers' at your website..... it's fantastic! I shall deffo be baking a few of those :)
Thank you :)
Thank YOU:-) great to hear that, ask any questions here or there...
Your breads look diverse and wonderful. I just purchased a package of granary flour (can't get it in the stores stateside) so I can make a traditional granary style loaf. :)
I think King Arthur Flour sell mixes for granary/malthouse bread in the US.
Just to be sure.... you've baked ALL these breads? And every single one very impressive. I can see myself spending a lot of time browsing through your recipes and trying many of them myself. I think you should repost this on a different forum. Put it on sourdoughs and starters (it'll get more attention this way - attention it deserves!).
Been a while since i've done a Borodinsky bread and think i'll attempt another one soon. It is a work in progress still. However I think an authentic Borodinsky bread should have a scald in there. So you have the rye sour (starter), a scald and then a final dough by mixing the starter, scald and rest of ingredients together.
- Abe
- though not on my own of course. Thank you, good to hear such nice words and I've posted specific breads too, sourdoughs included.
Very interesting about the scald - I must admit I've never tried scalding in a sourdough. What proportions of the flour would you scald?
I'm really no expert and have only tried it the once myself. A while back I did start a discussion about "authentic" Borodinsky bread but as is with all these things it's a case of two bakers, three opinions. However what everyone agrees upon is that it should include a scald. Elagins here bakes extensively with rye and as an admirer of his work I am going to direct you to his site.
http://theryebaker.com/auerman-borodinskyborodinskiy-khleb-russia/#more-723
Whatever the original recipe was it will follow the steps of this recipe.
You've got a pretty extensive and impressive collection of bakes. I would have helped you eat through them.
- Abe
I'll certainly try. I agree that whole rye flour is too heavy - I've baked Borodinsky with only dark rye but it was too dense. Also agree about hydration - in fact mine was the texture and colour of mud cake or concrete mix and kneading with a dough hook was really out of the question. Perhaps the scald makes for a firmer dough.
Keep it up and Welcome!