I had an existential crisis, long story short, I'm going back baking again :D Can't wait to learn more about bread baking in this forum
The picture attached is my third attempt on sourdough soybean baguettes (29% toasted soybean flour) using my trusted 30% hydration fine bran starter. My starter was contaminated in the best way possible by chinese sweet rice yeast, producing bread that is sweet tasting. I used 3 stages levain
Wow those baguettes are stunning, beautifully shaped and scored. Tell us about this Chinese sweet rice yeast, I’ve never heard of it before.
Benny
Thanks Benny, I practice making baguettes a lot lately, hopefully they will be as good as yours or Alan's someday! Still figuring out my deck oven setup at the moment
We always have fermented black rice in the fridge, which I usually keep next to my starter jar. It tastes naturally sugary sweet and alcoholic from fermentation. I think rice wine yeast is used to make sweet rice.
It all began when I converted my starter to 50% hydration black rice starter, then after sometime, my starter started to smell sweet and alcoholic. Literally sweet and sour too.
Nowadays, Cariah Marey is 33% hydration fine-bran starter with sugar added, to make her slightly more osmotolerant
Hey, good to see you back! Your sourdough soybean baguettes look amazing, and it’s great to hear about your latest experiments. I love the detail you put into your process, definitely inspiring. Writing about such detailed work can be challenging, but services like DoMyPaper can help craft well-structured content. Whether it’s essays, reports, or even documentation, platforms like https://domypaper.com/ make writing easier and more polished. Looking forward to seeing more of your creations! What have you been working on lately?
thanks, I appreciate it. I just don't think that batch was there yet lol. I'm getting closer to get just enough result, but I broke my oven and still waiting for my repair guy to save the day!