February 9, 201610 yr http://home.woot.com/?ref=w_gh_hm_2 Don't know if this is any good but in case anyone was looking...
March 14, 201610 yr Still baking, a lot - sharing mostly at work (and a few locally). Had a little bit of a strange very long fermentation week (last week), normally it takes about 24 hours to make a loaf, this was a lot longer. Had very interesting super fermented outcome - also very tasty. ----- Wed morning - start fermentation of Oat Porridge 300g oat flakes - 600g water - 30g starter Thursday Morning start Levain (100g flour - 100g water - 25g Starter) (I didn't make loaf on Thursday night for Friday bake like normal) Friday cook Oat Porridge - was getting pretty sour. Sunday Morning - Feed Levain (after 5 days of fermentation) with 200g flour 200g water. Sunday evening - Add: 200g Rye Flour 200g Spelt Flour 300g Whole Wheat flour 300g All purpose flour 760g water +30 min, Then: 30g salt 30g water 600g oat porridge 3 hours of lift and turning every 30 minutes - formed final loaves - proofed overnight in fridge - baked at 6am.
April 18, 201610 yr So I revised a method that I put aside for a while. Stambler method. http://stamblersbread.com/about.html The starter had been in my fridge for months - not being used or touched. Took it out on Saturday - refreshed it - it seemed to come to life - So yesterday I fed it again and turned it into a couple loaves. And wow I really liked the results. simple 70% All Purpose - 30% Whole Wheat - 75% Hydration. Made pretty (and tasty) loaves this morning.
April 26, 201610 yr My Mother started mine the year I was born. Her sourdough pancake recipe will change your life. Mikey those look simply amazing!
April 26, 201610 yr 16 minutes ago, swt61 said: My Mother started mine the year I was born. Her sourdough pancake recipe will change your life. A birth-year starter says more about you than a watch ever can
July 21, 20169 yr Still working with my non-birth year starter... I am baking two loaves - twice a week these days - and sharing at work. -- This is one I liked - and had good results. Oat Porridge AP - 600g 50% Whole - 300g 25% Oat - 300g 25% H20 - 950g 79% Salt - 29g Oat Porridge 600g Bake was @500 covered for 15 Minutes @500 uncovered for 10 (forgot to turn oven down) @450 for 5 @450 on oven rack for 25% They were heavy and big suckers.. But very nice and the bake was good. Crust was nice and crisp - crumb was moist (expected for porridge loaf), but not too sticky. There was a lovely sweetness on the palate - rest of the nuttiness and oatiness are light but nice. bread pics -
July 21, 20169 yr I probably should not have entered this thread, but that loaf is damn near inspiring, Mikey.
July 24, 20169 yr I'm very happy with that sponge and an even crust all the way around. Nice lift too with no signs of it leaking down then proving.
July 24, 20169 yr Thanks -- after several hundred loaves now - I am starting to get the hang of it, getting to know how to read the dough during the fermentation, how it 'feels', how it looks, how it reacts. Every loaf I make is an experiment - different methodology - different mix - always learning ... hope to continue.. Cheers
September 1, 20169 yr So I found a place with Millet Flour, So I have been playing with various combos over the last few weeks. Hit on a pretty good one. Millet/Barley Wild Yeast Sourdough AP - 600g 50% Whole - 300g 25% Millet - 150g 12.5% Barley - 150g 12.5% H20 - 1025g 87% Salt - 30g Bake was @500F covered for 12 Minutes @450F uncovered for 13 @450F on oven rack for 20 A little dense, but good posture and texture - the Millet does not help with the rise, but adds lovely flavor. It has a lovely sweetnes along with the grain and sour notes. Coated with cracked Barley for extra crunchy goodness bits. Second loaf. (I want to play with some Indian Millet next) Cheers...
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