August 28, 2024 - 11:46am
Lots of Sourdough posts at The HomeBaking Blog
They are in German but Google Translate appears to handle them well.
https://www.homebaking.at/category/aktuell/
It includes many sourdough methods that are new to me.
- Salt-yeast process
- Cuvèe Sourdough
- Foam sourdough
- Balkan sourdough
- Monheimer-Salzsauer
- Berlin Short Sauerkraut
- 3-stage sourdough
Gary
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These posts are assuming something I don't know.
It says the "dough yield" of the first stage is 160-170 (g?). This stage is rye.
Then for the second stage the "dough yield" is 200 to 230 (grams?). This stage is wheat which is 2 times the amount of rye.
I don't see how to make that work. Maybe the "dough yield" for the second stage doesn't include the first stage?
I see. (Water + Flour) / Flour.
Got it.
Yes, Dietmar's Cuvée sourdough is on my "to bake" list - probably in the form of his Pain Moulin à Pierre recipe.
I saw on his Instagram feed that he had published a load of preferment and starter posts which I will read - good stuff!
Lance
An easy way to think of Dough Yield (DY) is that it is the weight of dough based on 100 gm of flour. The rest is water (salt isn't factored in). So effectively:
DY - 100 = hydration %
It says the "dough yield" of the first stage is 160-170 (g?). This stage is rye.
That means 60-70% hydration
Then for the second stage the "dough yield" is 200 to 230 (grams?). This stage is wheat which is 2 times the amount of rye.
100-130% hydration
Possibly helpful:
Hydration(%) Yield
60 1.6
65 1.65
70 1.7
75 1.75
80 1.8
Thanks for the link. I could spend hours absorbed in there.
Gavin
I like that site a lot for (mostly) German-style rye breads. I've baked several of Dietmar's rye breads and they generally have worked as written. The only exception has been the Schwarzer Muckel, and then I was hand-mixing and not machine-mixing for the specified extended times.
I also like that many (most?) recipes can be quickly viewed in English by clicking the EN link. Or, I've found that the translation provided by MS Edge also works well.
One thing that has me stumped though, is his use of the word Muckel. He has two recipes, the aforementioned Schwarzer Muckel and the Körnermuckel, that use this noun. I have looked in my German dictionary and used online translators to find the meaning of the word, to no avail. I have not seen it used on other German language bread sites, but I did find a couple of polkas with that word in the title, but I don't think it means polka. Is it an Austrian idiom?
but based on the names alone, without seeing the actual formulae, I'd guess these are dense, dark-colored rolls, likely made with a high percentage of rye or whole grains, seeds, and other hearty ingredients.
Yippee
🤔🤔🤔
I think Mini or Mariana would know...