cetoole Posted December 16, 2015 Report Share Posted December 16, 2015 Modernist Cuisine pizza dough (half recipe). 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted January 24, 2016 Report Share Posted January 24, 2016 Lunch will be better this week. Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 27, 2016 Report Share Posted January 27, 2016 How was your sammich today? Quote Link to comment Share on other sites More sharing options...
n_maher Posted January 27, 2016 Report Share Posted January 27, 2016 Excellent. Made an egg sammich with it last night which was also very good. 3 Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted February 9, 2016 Report Share Posted February 9, 2016 http://home.woot.com/?ref=w_gh_hm_2 Don't know if this is any good but in case anyone was looking... Quote Link to comment Share on other sites More sharing options...
mikeymad Posted March 14, 2016 Report Share Posted March 14, 2016 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. 2 Quote Link to comment Share on other sites More sharing options...
swt61 Posted March 15, 2016 Report Share Posted March 15, 2016 That looks very tasty! Quote Link to comment Share on other sites More sharing options...
mikeymad Posted April 18, 2016 Report Share Posted April 18, 2016 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. 4 Quote Link to comment Share on other sites More sharing options...
Voltron Posted April 18, 2016 Report Share Posted April 18, 2016 Looks fantastic Mikey! Watch out Birgir, there's another baker in town. Quote Link to comment Share on other sites More sharing options...
shellylh Posted April 18, 2016 Report Share Posted April 18, 2016 ^This! Quote Link to comment Share on other sites More sharing options...
mikeymad Posted April 18, 2016 Report Share Posted April 18, 2016 (I'm just an amateur that gets lucky... ) :"> Quote Link to comment Share on other sites More sharing options...
ironbut Posted April 18, 2016 Report Share Posted April 18, 2016 That looks awesome brother! Your house must smell amazing! 1 Quote Link to comment Share on other sites More sharing options...
Edwood Posted April 18, 2016 Author Report Share Posted April 18, 2016 Oh man. I need to get on getting a sourdough starter together. 1 Quote Link to comment Share on other sites More sharing options...
swt61 Posted April 26, 2016 Report Share Posted April 26, 2016 My Mother started mine the year I was born. Her sourdough pancake recipe will change your life. Mikey those look simply amazing! Quote Link to comment Share on other sites More sharing options...
Grahame Posted April 26, 2016 Report Share Posted April 26, 2016 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 2 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted July 21, 2016 Report Share Posted July 21, 2016 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 - 6 Quote Link to comment Share on other sites More sharing options...
ironbut Posted July 21, 2016 Report Share Posted July 21, 2016 Looks amazing Mikey! Marry me? 2 Quote Link to comment Share on other sites More sharing options...
DouglasQuaid Posted July 21, 2016 Report Share Posted July 21, 2016 I probably should not have entered this thread, but that loaf is damn near inspiring, Mikey. 3 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 21, 2016 Report Share Posted July 21, 2016 And he's not even a Viking! 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 22, 2016 Report Share Posted July 22, 2016 Beautiful, and if past experience instructs, delicious too. 1 Quote Link to comment Share on other sites More sharing options...
guzziguy Posted July 22, 2016 Report Share Posted July 22, 2016 Looks great, Mikey! 1 Quote Link to comment Share on other sites More sharing options...
Edwood Posted July 23, 2016 Author Report Share Posted July 23, 2016 Nice spongy even airiness, Mikey. Very nice! Quote Link to comment Share on other sites More sharing options...
spritzer Posted July 24, 2016 Report Share Posted July 24, 2016 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. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted July 24, 2016 Report Share Posted July 24, 2016 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 1 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted September 1, 2016 Report Share Posted September 1, 2016 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... Quote Link to comment Share on other sites More sharing options...
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