Hamelman Vermont Sourdough
Have been lurking (and continuing to bake) for quite a while. I recently purchased my copy of Hamelman's "Bread" and have been really enjoying it. This book is definitely a step up for me in my journey.
Have been lurking (and continuing to bake) for quite a while. I recently purchased my copy of Hamelman's "Bread" and have been really enjoying it. This book is definitely a step up for me in my journey.
Hi I'm Justine and I live in Newlyn a fishing port in the far south west of Cornwall.I love making bread by hand and in a machine as working 50 hours a week means I don't always have time to bake by hand.Love baking sourdough in particular.Love the feel of fresh dough growing under my hands as I knead it.Would love to share tips and recipes with people from anywhere and everywhere
I'd like to offer a nifty dough cleanup tool. After embedding dough in the scrubber side of ever so many sponges, I ran across this idea on one of the blogs I frequent. Ingenious and totally free. Made from materials most of us have around.
Thanks to Cool Tools for permission to post:
I've been baking Chad Robertsons basic country bread at home and have had really good results. During the final rise the loaves only seem to increase in size by maybe 50%. This takes about 4 hours. Once in the oven, however, they spring very nicely. I'm pretty new to naturally leavened breads so im not sure if this is common or not. Is this how it all works? In Robertson's book, he only says to proof the loaves for 2 to 4 hours. He doesn't mention any expansion requirement. Does anyone have words for me?
Two different trains of thought are going on now. I am trying to learn the in's and out's of starting a sourdough starter. The second is I want to learn to bake really nice bread. Here is my dilemma:
1. My SD starter is only 3 days old and no where ready to start producing SD starter
2. I want to bake this weekend
Hi,
A few days ago I started my first sourdough starter using the Bourke Street Bakery books recipe. Now this recipe says that the starter isn't ready to use until week 4 (if I'm reading it right).
Just wondered if people thought this was right, as I've seen other people suggest that after a few days its ready to go.
Thoughts and guidance would be most welcome.
Regards,
Royston