The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Vtg79's picture

Milk sourdough bread question

June 20, 2018 - 7:56pm -- Vtg79


I am going to be baking my first sourdough with milk with this recipe:

While the levain builds up, I have a few questions.

Do you warm, heat or scalding the milk before mixing in the final dough? How is it expected to affect the recipe? What is better?

The Fermentator's picture

FWSY Walnut Levain Bread - FAIL! Help needed!

June 20, 2018 - 10:11am -- The Fermentator

Hello everybody,

my name is Nils and this is my first post. First of all, I applaud you guys for your generosity and your dedication to the craft -- and all this in such a playful and unpretentious manner. So thank you.

Okay, now, let's get into the WHEATS, as it were:

Today I tried baking Ken Forkish's "Walnut Levain Bread" for the first time and I can't say that I'm satisfied. Here's a few bullet points on what went wrong:

Bigblue's picture

Ten Outstanding Questions. Class is in session!

June 20, 2018 - 8:56am -- Bigblue

Thanks if you can add some insight:

1. Should I pinch larger bubbles that are forming on the crust at the end of the pre-round or shape?

2. Is there a consensus, if a medium-open crumb in a whole wheat loaf is desired, is it better to retard the proof or proof fast in a warm environment so gas production outpaces gas loss?

3. Why does the NMNF starter use rye? Because of it's vigorous fermentation characteristics from the high mineral content? Because it adds flavour when baking predominantly AP or BF / white flour loaves? Is there another reason? 

andythebaker's picture

pH of stiff starters

June 20, 2018 - 6:12am -- andythebaker

i'm doing some R&D on stiff starters, and while i'm following instructions and washing diligently once a day, and my starter is raising beautifully in 4 hours, and i'm tasting each step, i'm still confused about if there's a general consensus on how to actually get the pH of the starter.

i have a pH meter, but what do i measure?  do i dissolve a portion of the madre in water?  what percentage?  won't that dilute my reading?

or do i use paper of some sort?  and then, do you just lay that up to the stiff starter?



breadman's picture

couple of questions about making a muffin (first time)

June 19, 2018 - 10:53pm -- breadman

whet it comes to muffin recipes, you can just easily google it or search it on youtube and you'll get hundreds of results. but since i'm a first timer, i dont know which recipe has too much unnecessary ingredient/ too little ingredient or unnecessarily too complicated with the flavor or too bland...I just want something normal/basic but still tasty and not too bland..

Got-to-Baguette-Up's picture

Country French Attempt 2

June 19, 2018 - 4:14pm -- Got-to-Baguette-Up

Much better than last time.  

I read the first half of "Open Crumb Mastery" and realized that I wasn't maintaining my starter properly.  After a few feedings, I made this loaf.  Same method as before, which is the method seen in the video for 'Champlain Sourdough' by Trevor J on YouTube.  This loaf is light and airy instead of slightly gummy like my last 2.  But it doesn't have that open crumb I'm looking for.  

acdw's picture

Hello from Louisiana!

June 19, 2018 - 9:44am -- acdw

Hi everyone! I've been lurking around here for a while (great resource!) and thought it's about time to introduce myself.

I've been baking for a few months now and have started using a sourdough culture I got from a friend. The bread is still not doing exactly what I want but I'll figure it out eventually, haha. It tastes good, which is important.

Other than bread I'm into pickling and biking and reading and writing. I look forward to talking to yall in the future!

- Case

KatinaP's picture

Just curious: Professional bakers and S&F

June 19, 2018 - 5:50am -- KatinaP

I have a question to the professional bakers on this forum: Do you use stretch and folds when making bread? The videos and photos I've seen never include this element, so I was curious. If not, what do you do instead?

From reading other forum topics, it seems that bakers who sell at farmer's market do S&F but do those who have brick-and-mortar bakeries and are selling more than 60 loaves at a time do the same thing?




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