Anyone have comments about some of the teaching videos now available?
Could anyone give a source or help with metric conversions?
I haven't a scale yet, but have seen recipes..that I would like to try.
Also...What is the difference between golden flax seed and the dark?
I know, I said commecrial yeast and sourdough in the same sentence. Don't hit me! :)
My first successful starter came from the recipes and techniques in Bread Alone. The first step involved using a pinch of IDY (less than 1/16 tsp) along with the water and stone ground rye.
I've since used a bit of this starter to seed a white flour starter. Both starters are very healthy, and produce wonderful loaves (see my recent pictures in the photos forum). I never added any commercial yeast after the pinch at the start.
My only complaint is they add almost no sour flavor to the bread. I was thinking that the strain of yeast in IDY hasn't allowed the local yeasties to take over, but the sour flavor is from the bacteria, not the yeast, right?
I've become somewhat of a grain junky. LOL!
Anytime I come across something that I don't normally use/eat/bake with I buy it in hopes that at some point I can incorporate it into my breads.
So the grains of the day are:
Amaranth and Millet
Anyone with interesting recipes?
The millet I'm used to seeing used for alcoholic drinks in Nepal and Tibet. Which are great but I'm interested in using it this time in my bread.
Both are quite a hard grain/seed(?) so I'm assuming that an overnight soak is likely.
Beyond on that does anyone have any insight into flavors they impart? Since most of my breads these days are two day affairs - overnight refrigerator fermentation and 1 hour proofing prior to baking the next day... will these seeds offer me any possiblities that I can't get with the whole wheat and rye that I've been using?