Merry Christmas
and a happy, successful 2015 to all TFL folk and their families. - may your bread rise spectacularly all year.
Leslie
and a happy, successful 2015 to all TFL folk and their families. - may your bread rise spectacularly all year.
Leslie
Planning to make these for tomorrow's dinner : http://www.wildyeastblog.com/get-your-malt-on/
Poolish is started, but I don't have - and cannot get it where I live - any diastatic malt powder, was thinking of replacing some of the strong flour with malted wholemeal - has anyone an idea of how much I could replace and if it could work?
Thanks
Paola
I am not sure what got onto it but it now has black blotches that, since I never wash it, don't dry scrub off.
In that it is dangerous to place just any stone in the oven, can a pizza stone tolerate being cleaned in a self-cleaning oven?
Do I really need to be concerned about cleaning the stone?
I am really happy with the sourdough recipe I have right now. It makes about an 850 gram loaf.
I bought a couple of bannetons - one round and one oval. The round is for a 750 gr loaf (although I proofed my loaf in that one just fine) and the oval one is for a 1.5 kg loaf.
If I want to make a larger loaf in the bigger banneton, or make two regular sized boules, can I just double the recipe that I usually use, and divide the dough before forming the loaves? I'm not sure if I need to double the starter or not...
How does it change?
What causes it to be changed?
What is preferred?
Is this where the term "Crummy" (Crumby) derives?
I'm curious if anyone has ideas for bread with more umami. I searched here for "umami". Basically, it returned sourdough rye with seaweed and nothing else. So, I'm wondering if anyone has further thought, and especially if you've tried anything.
For example, has anyone tried using high-umami ingredients that aren't commonly used in bread, like soy sauce as a full or partial replacement for salt? Anything else?