Sourdough

Kanazawa Miche

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A 100% sourdough leavened miche, right out of the oven. This is my second crack at this recipe and used my local sourdough culture (Kanazawa, Japan) from start to finish. It has a nice nutty taste up front and a smooth acidic finish to it.

Starter and gluten chemistry

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Sourdough and Starters

Mischbrot Madness

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Introductions and Ideas

For a while now I was thinking how to incorporate several doughs with different rye:wheat ratios into a single loaf, for various purposes( aestatics, spot the difference ...).

On the weekend I had some spare time and went the whole way (that's the madness component)

Using my single-step Detmolder formula I made 9 doughs with rye:wheat ratios of 20% to 100% and a simple white yeasted 100% wheat dough to wrap it all up.

Rye Sour

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Misc.

Just fed my sour beasties this morning and decided to "play", made a bread with sourdough starter, 1 cup whole wheat and 1 cup of light rye flour... 1 tsp. salt. Looks great to me, smells even better.

Diane

Need a Child's Guide to Sourdough Starter Development and Use

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Sourdough and Starters

Hi, all. I’m having such a great time learning and reading on this website. As a very new baker of things containing yeast, there is certainly much to learn and I’m grateful to all who have contributed in expanding the knowledge of others.

January 5, 2012 - 12:46pm

Truth Serum

LOW SODIUM BAKING

I am wondering if any folks on this site, have some tried and true low sodium around 100 -150 milligrams per serving recipes for bread that they liked to share.

December 30, 2011 - 10:49am

davidg618

1 pound loaves

During the holidays, and for the first time, we baked 1-lb. loaves, one-third smaller than our usual 1.5-lb loaves. We did this because we gifted a number of family and friends that live alone, reasoning that a larger loaf would likely stale before it was consumed. Furthermore, I can bake three 1-lb per load in my household oven, but only two 1.5-lb loaves otherwise. We baked more than was needed, so we've been consuming the leftovers. We've realized the smaller loaves serve our needs--there is only two of us--as well, or possibly better than the larger loaves. I'll continue to make larger loaves to share at our frequent community pot-luck dinners, or when we entertain.

I also like simply hand-shaping batards, and proofing the loaves on a couche vis-a-vis bannetons.

This formula is 10/45/45: Whole Rye Flour/KA Bread Flour/KA AP Flour, with 14% of the flour (all Bread Flour) prefermented in the levain build. Hydration is 68%. I retard the dough for 15 hours at 54°F.

David G

Banana sourdough?

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Sourdough and Starters

December 25, 2011 - 9:50pm

linder

Il Fornaio Olive Bread

This week our bread to have with soup at lunch time will be olive bread. I've been wanting to try this bread again from the Il Fornaio Baking Book by Franco Galli for quite sometime. I made two changes to the recipe as given. I used 1/4 cup of my 70% hydration whole wheat sourdough starter instead of the 1/4 cup biga. I also used kalamata olives instead of green olives as my husband doesn't really care for the green olives.

The loaf had good oven spring, so I am hopeful that I might even have an open crumb in this bread, which would be a first for me. We shall see tomorrow when we cut into the loaf.