My sourdough diary.
I really appreciate RobynNZ and Daizy_A and SylviaH who encouraged me a lot to make a sourdough bread. I almost gave up on this. I would not know how good they are if I quit. Thank you so much!( bow)
I never made a starter from scratch.I had a lot of trouble. RobynNZ helped me from A to Z. Thank you for all you work, Robyn. She transfered to Japanese for me when I didn't understand eventhough she was busy and tired she had had such a hard time. Many thanks to you, Robyn.(bow)
Parchment paper is my new best friend -- and two thank-you's
Ciabatta not browning, help
So I tried making some ciabatta bread from Peter Reinhart's The Breadmaker's Apprentice. I had to change a few things but am unsure if these were things that ultimately affected the browning. Considering it was my first artisan bread that I've tried, it tasted pretty good. Listed below are some of the deviations I made:
1. Used active dry yeast instead
2. Did not have a vegetable oil spray on hand, so I used Pam to coat
3. Had to use the bottom of a large jelly roll pan to cook the bread on instead of a stone
Sour flavour was good, now its not ?
Hi all,
I've been using my home made starter for a couple of years with good results but recently I have learned a little more about feeding ratios in an attempt to get a more active starter and establish a predictable sourdough regime. But the last two baking sessions (two SD loaves per session) have resulted in almost no SD flavour, whereas before I was getting a very pronounced sourness in my loaves.
Home made proof box
Hi!
Since the Fall/Winter is approaching... I was wondering if anyone ever built a home made proof box before with great success? Last winter I just put my loaf in the microwave with my loaf resting on top of hot water. Today is the first day where my kitchen is just too cool and it's taking my loaf forever to double for my s/f.
Any suggestions would be greatly appreciated!
Happy baking!
LeeYong Rolfmester@yahoo.com
Latest results
I have been baking bread regularly for about 4 years now, since I attended a course run by Richard Bertinet (RB) in Bath, UK. I generally make white sandwich bread, focaccia and baguettes to RB's recipes and methods but the bread I bake most frequently is a spelt sourdough (200g wholemeal spelt, 200g white spelt, 200g of sourdough starter made to RB's methodology with 7g salt and 300g water as well as 5g ascorbic acid). Here are a few pictures of my recent efforts.