May 11, 201511 yr There can be other factors as this is sour dough. Too much activity in the starter leads to unstable dough and too much flavor. Sour dough is not supposed to taste sour at all...
June 1, 201511 yr Decided that this week needed to start out on the right note. Coconut Chocolate Chip Scones
June 8, 201511 yr So working on bread, will bake later. But with the leftover levain I though about making some pitas. No real recipe. A small pile of levain, x amount of water and whole wheat flour, an egg, some oil and salt. Let rise for about 4 hours. Roll them out then cook them in a pan. They are everywhere! Cooked
June 8, 201511 yr Ha - an they were pretty good - had a couple with salad and some chicken... Last night's bakeOat Sourdough Wild Yeast Starter Oat Flour – 128g Whole wheat – 224g All Purpose – 248g h20 – 480g Levain – 90g Salt – 15g bake: covered 500 20 min covered 450 20 min uncover 15 min Levain was 24 hours - bulk rise 5 hours - proof another 5 hours. This has made a really sourdough. I like it a lot - shared at work this morning. Crumb - not the best - but I was worried about it so relived as to the outcome.
July 15, 201510 yr Morning Bake. This is a high Hydration (lots of water) loaf Bread Loaf Size (g) = 625g Hydration (%) = 90% Total Water = 562.5g Leaven = 93.75g Salt = 15.625g Flours: White 412.5g Whole 150g Oat 62.5g Bake: covered 500 20 min covered 450 15 min uncover 15 min Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours. This is the best loaf I have made. The Crumb and taste are almost perfect. Need to make more. Shared at work - high praise Edited July 15, 201510 yr by mikeymad
July 15, 201510 yr Morning Bake. This is a high Hydration (lots of water) loaf Bread Loaf Size (g) = 625g Hydration (%) = 90% Total Water = 562.5g Leaven = 93.75g Salt = 15.625g Flours: White 412.5g Whole 150g Oat 62.5g Bake: covered 500 20 min covered 450 15 min uncover 15 min Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours. This is the best loaf I have made. The Crumb and taste are almost perfect. Need to make more. Shared at work - high praise Do you ship to Illinois?
July 16, 201510 yr Day Two Bake (I need more sleep) Almost the Same - But Rye Loaf today Bread Loaf Size (g) = 600g Hydration (%) = 90% Total Water = 540g Leaven = 90g Salt = 17g Flours: White 360g Whole 150g Oat 90g Bake: covered 500 20 min covered 450 10 min uncover 20 min Levain was 9 hours - bulk rise 4.5 hours - proof another 6 hours. I still like the Oat a little better for my taste, but really good results - I think I may be getting the hang of this.
July 19, 201510 yr Early bake (6am) Trying out slight variations to see how the flour goes. Barley Loaf Bread Loaf Size (g) = 600g Hydration (%) = 90% Total Water = 540g Leaven = 90g Salt = 17g Flours: White 330g Whole 210g Barley 60g Bake: covered 500 20 min covered 450 10 min uncover 20 min Over all very nice. The Oat is still my best loaf... This Barley makes great toast though.. I am liking the results of the high hydration bread - really hard to work with (goopy).. but guess it is all about the outcome. They are not as pretty as well
July 20, 201510 yr With unsalted Cultured Butter , on its way. Just started a spelt dough for a morning bake.
August 23, 201510 yr More scones. This time raspberry and chocolate chip.Sent from my iPad using Tapatalk
October 4, 201510 yr Fall is upon us. Time for biscotti of the coconut and chocolate chip variety. Sent from my iPhone using Tapatalk
November 5, 201510 yr Yes I have still have been baking, a lot..Starting to get the hang of this thing.Something new that came out well, thought I would share. This is a combo bulgur flour that I ground up at home, along with oat flour, that I made with adding bulgur porridge as well. At a high hydration.. Really nice bake and flavorGood eats with unsalted cultured butter.Cheers
November 5, 201510 yr Mikey it's hard to tell from pics, it definitely looks dense, but is it a wetter or dryer consistency inside?Looks delicious for sure.
November 5, 201510 yr These are little more on the hearty side but not dense as in thick or sticky - adding the porridge give more hearty texture and not as much lift. It also makes it moist - but on the good side - slightly chewy and super crisp crust with the added protein. Cheers
November 26, 201510 yr Not up to Mikey standard but making rolls for tomorrow. Sent from my iPhone using Tapatalk
December 8, 201510 yr Bakers of headcase, this arrived yesterday without warning. I have no idea how to bake, but look forward to trying.
December 9, 201510 yr Nice! I've made it known that when we redo the kitchen there will be a stand up mixer.
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