What are we baking this weekend.
I got the "Dough" Book, by Bertinet, out. I was thinking of the Pain De Compange. I Love Rye bread and its an over night poolish. My first loaf last weekend was a white poolish and came out OK (Dense with no crumb but taste. Are people experimenting or are we making out stand by's.
PS Im experimenting with my SD starter and feeding it different amounts to see what I should use.
is this (picture included) a sign of bad glutten development?
I'm having problems with my cinnamon buns lately and I'm not sure why. The recipe I'm using is "The Bread Baker Apprentice" one, almost identical to Floyd's one (it's the first result on this website's search results when typing "cinnamon rolls").
Here are the steps I'm following:
a) mix the ingredients together until it form a rough dough (I use active dry yeast instead of instant dry yeast and I activate it 10 minutes before, with 4 ounces of 100F milk)
Retard Anything?
When making artisan style sour dough loaves, are there any 'rules' about want you can and can't/shouldn't retard?
Are certain grains, fruits, dairy out of the question, or is just the weight of the dough a factor?
This beginner would appreciate any guidance, thanks!
Do I need to do anything to my starter?
I fed my starter last night (Day 3 - Pineapple Juice/WW) at 6:30, by 11:00 it was only millimeters above the line so I went to bed. At 7:00 this morning I found that it's expanded a huge amount! I had to loosen the lid a little to let some gas out so the jar wouldn't burst, I left the lid on keeping it just loose enough so that it won't explode. It's now 11:30am and it looks like it's starting to VERY slowly deflate. It smells like a strong yeasty beer, yum!
Rolled Wheat Bread
This was my mom's recipe. This is how she wrote them so am posting just as she wrote it out for me.