I baked my first bread today with a home - made sourdough starter! It was adapted from some of the recipes I have seen on the net and the bread turned out to be dense [ but soft] with a very hard crust that was difficult to slice. The sour taste of the bread did'nt appeal to me either.
Hi TFL!
Nearly anytime I Google bread questions, it leads me here. I have found lots of good information here and really enjoy the forum.
I took Jan Hedh's 'Swedish Breads and Pastries' out of the library again. Beautiful Book! But could someone help me with the 'Seed Bread' on page 130? On the Day 2 instructions there is 235 grams of rye flour, 115 grams of wheat flour and 525 grams of water, along with the soaker and poolish. Does anyone have an idea of what the correction would be? I figure there is too much water.
Thank you very much.
Okay, when I began baking I didn't expect to have to remember my college algebra but little did I know what was awaiting me.
Question:
I have 150g of starter at 75% hydration.
I want to know what the formula is that I can apply to determine the weight of the flour and the weight of the water included in that 200g.
If I was working with a 100% starter the solution would be a snap.
I went to a local grocery store today and they had some artisan bread that they made. I dont get how the loafs can be sooooo large. like small watermellon size. there batard is awesomely big.
How can i get my loafs to be this big? here is a pic
thak you much
I showed my wife my starter yesterday.
Me: "This is the sourdough starter that I made two weeks ago..." "I've been feeding along the way!"
My wife: "Did you give it a name?"
Me: "Uh, no... "
My wife: "Good answer"
Photo just after feeding:
hi all,
Just a quick note to let you all know that the online photo gallery is now up at http://www.insidethejewishbakery.com/gallery.php
Stan Ginsberg
www.nybakers.com
