The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Janknitz's picture

A Question and a Story

May 24, 2009 - 4:09pm -- Janknitz
Forums: 
Sourdough and Starters

Question First:  Will Stretch and fold work for pretty much any dough, or do some doughs absolutely require kneading?  

I'm not talking about things like laminated doughs (i.e. croissants) but basic lean and enriched bread doughs?

Now the Story:

I posted already about my experiments adding my new wild yeast culture sourdough to KA's multigrain loaf recipe to lighten the crumb and extend the shelf life.   Following Dan Lepard's suggestion, I calculated the total flour weight an added 30% of that weight in sourdough starter to the dough.

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May 24, 2009 - 3:19pm
AnnieT's picture
AnnieT

First waffles with the Belgian Waffler

Today was the first attempt at waffles in the vintage iron, and the results were pretty good. The iron smoked a lot while it was heating so I planned on tossing the first waffle anyway. Never having made waffles I wasn't sure how the batter should be - I made the KAF sourdough recipe and I thought maybe it was too thick. They puffed up beautifully and my food critics voted them excellent. One went with syrup, the other opted for agave. Any input on the batter consistency would be appreciated, A.

SallyBR's picture

Hamelman's Pain au Levain

May 24, 2009 - 2:26pm -- SallyBR
Forums: 
General Discussion and Recipe Exchange

Today I made Hamelman's Pain au Levain - recipe on page 158 of his book BREAD 

 

For months now I've been baking his Vermont Sourdough series every weekend, allowing the shaped boule to retard overnight.

This recipe is slightly different - a little rye flour is used in the starter, and also in the dough. He does not recommend retarding the bread, instead it should be baked after 2 - 2.5 hs final rise at room temperature.

IN a way, it is a pretty "quick" method for a sourdough, and I did not know how it would turn out.

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Danni-loves-2-cook's picture

my yeasty beasties at work

May 24, 2009 - 12:47pm -- Danni-loves-2-cook
Forums: 
Sourdough and Starters

Hi all, 

This is my second attempt at sourdough from my wild starter made with Debra Wink's formula. The result is amazing, just what I was hoping for in a sourdough loaf. I used the Norwich sourdough recipe from the Wild Yeast blog, adding some harvest grain blend from KA. What a great bread this turned out to be. It is nice and sour with a chewy texture, open crumb, and nice crisp crust. I'd post a pic, but I can't figure out how to change the pixel size on my mac. Will keep at it and hopefully eventually figure it out and then post a pic. 

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Mommy_of_7's picture

sourdough bread in bread pan

May 24, 2009 - 12:36pm -- Mommy_of_7
Forums: 
Sourdough and Starters

Hi,

I'm new to this type of baking and this forum so forgive me if this is a stupid question. I have regual sourdough and herman sourdough and I'm interested in incorporating these into my regular recipes/baking. Also, I would love hints/directions/recipes on making sandwhich bread in a bread pan. I can not find anything. I have no idea what the difference is between knead/no knead recipes for bread. Can anybody help me? Also, I have no idea how I will know if somebody answeres this. LOL!!

Thanks in advance,

Chrissy

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gnowetan's picture

sourdough starter alcohol

May 24, 2009 - 10:18am -- gnowetan
Forums: 
Sourdough and Starters

Hello,

I recently went on vacation for a month and left my sourdough starter in the fridge.  When I came back, there was about 1/4 inch of alcohol on the top, which is normal after a long period without feeding.  However, the alcohol had turned a dark color, almost grey.  I smelled the alcohol and the starter, and everything seemed to be in order, so I just fed it again.

What does the darker alcohol mean?  Is it anything to worry about?

-nw.

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