The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
restever99's picture

Salt Lake City Sourdough

August 15, 2010 - 12:16pm -- restever99

Hello all,

It has been a while since I posted.  I get moved around the country a lot.  With all that moving comes transporting my starters, always a pain, but worth it because of the new flavors I get in each place I end up.  This is my first batch since moving to Salt Lake City and I want to show it off.  Comments and critique are always welcomed.  Happy kneading!

turosdolci's picture

Cherry crumble tart is easy to make and yet it has a wow factor.”/




Armin's picture

Looking for a supplier of Fresh Yeast

August 15, 2010 - 10:28am -- Armin

I have been baking bread for many years, first with a bread machine, then with the machine used to do the kneading, and now I knead the dough from scratch.  However I am unable to find a supply of fresh, the type that comes in a block like tofu does.  I have seen it used in England recently, but am unable to find a supplier in or near Toronto in Canada.  Anybody can give me tips on finding a supplier of Fresh Yeast, if it is organic it would be even better.  Armin

louie brown's picture
louie brown

I am interested in improving my roll shaping skills. This is a very basic sourdough formula of about 67% hydration, bulk fermented for about 3 and a quarter hours in a warm city kitchen, then shaped and proofed for about another hour and a quarter, baked with steam.


I tried some fendus, which, while they had the right shape, were rather bloated for my taste. I prefer the slimmer shape, with a nice point for rolls. I think this will require a wider "hinge" and a narrower body.


I also tried a shape I believe I saw here, although I am not sure. A dowel is pressed into the side of a round roll and a flap is rolled. This flap is then pulled over the top of the roll, making a lovely effect. If this sounds familiar to anyone, I'd appreciate some guidance.


The rolls shown, in a "teardrop" shape, are, as far as I can tell, an original idea, cut to a point with a bench knife from a round shape that has been lengthened a little. People seem to have fun eating them.


Additional discussion about rolls, especially shaping, would be welcomed.


I'm including an additional crumb shot of the batard just because I like the picture.





teketeke's picture

Japanese sandwich bread

August 15, 2010 - 3:17am -- teketeke

Update:  3/1/2011

I haven't been satisfied with my old version sandwich bread because I smell strong yeast in the bread and the loaf was dry quickly. I have been working on my recipe to improve.  This sandwich loaf is my favorite.  I hope you will like it too.



Japanese sandwich bread




Jw's picture

For some reason I have been avoiding baking bagels. It's not are national dish, but they pop up in more and more bakeries. Even the better ones. So time to give it a try with (plain) yeasted bagels (Reinhart's Crust and Crumb).

Pretty much followed the recipe, but got a warning signal, when the dough did not float in 15 seconds in my pan of cold water. Actually, no floating at all here. This is where I could have stopped, but what the h.. At least there was a consistency, because there was hardly any floating in the almost-boiling-water the next day either...

The windowpane test was ok, guess I need to work on the structure of the dough. Next time I will make a few different versions. Think my flour is maybe not the right kind.

BTW: it's bagel for a birthday, don't think I can fail here. Don't know yet what they taste like, but it sure smells great.

Note to my self: use our real oven next time.

Happy baking,

plasticookies's picture

Can a starter be taken over by local mircoorganisms?

August 14, 2010 - 9:07pm -- plasticookies

I had this ridiculous idea of starting a culture during my trip to San Francisco, but soon scrapped that idea after realizing *how* ridiculous that idea actually was. Anyhow, that got me thinking: If I could actually bring a San Francisco sourdough starter (dried) back to my home in Toronto, would the original SF bacteria and yeast be maintained in the starter?


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