I've been gathering courage to ask a question here following a long time of turning to this site and forums for information.
I have been making sourdough breads at home for about a year now, and I'm pretty happy with my results.
I tried following Peter Reinhart's method but found the breads baked with his mother dough not airy enough. I turned to a different recipe, for a more hydrated mother dough and that one worked out great for me.
I go to great lengths sourcing flours and am pleased to be able to get stone ground flours from the UK and Italy and I mill my own wholemeal using a small domestic horizontal electric stone mill. Generally my baking life is as smooth as a mill pond happy reading about baking and contented with my loaf...
I have always accepted the view that milling wheat too finely damages the starch packets and results in the dough not rising properly.
Dabrownman, I had some questions about your http://www.thefreshloaf.com/node/43380/lucy%E2%80%99s-favorite-methods-make-healthy-and-beautiful-bread post:
Key point 4. Make sourdough bread and use less pre-fermented flour to do it. And Key point 6. ... Create recipes that have low pre-fermented flour amounts...
I recently got into bread baking and am having a great time with all the different types of breads out there.
and built up too much starter! I have about 300 grams of (mostly) white flower starter in a jar in the fridge and about 450 grams of stiff rye starter in another jar. Like I said, I've gotten carried away. And then I have "charlie" in a baby food jar - he's just a few ounces. I'm increasingly building my levain for bakes using just say 10 grams and build up. And now I know charlie is all I really need. So I'm not at the point where I realize I just don't need that much around. But what to do with all this? Thoughts?
We're coming into the summer here, where it often 35 - 40C outside let alone in our little bakery. At the moment we bake 68 loaves. We use our leaven out of the fridge at full peak ideally, and we've gone from room temps of around 20 a month ago, to 28 at the start of our mix day and by the time we get to shaping its around 35 - 36C.... and we dont have AC .....
Well, here is a challenge. I have broken my wrist, so no lifting heavy dutch ovens for me for a couple of months. Guess this will be the time to perfect my sourdough bread baked in loaf pans. Any ideas or suggestions on baking with one hand?
I just baked my first ever bread (and first ever tarts, and some griddle cakes.. it's a baking kind of thanksgiving). I used the onion and caraway rye recipe from "Secrets of a Jewish baker". It came out pretty good for a first bread, but I'm hoping to get some tips from you on what might have caused a few issues.
My favorite sourdough bread is Hamelman sourdough seed bread, which was the first sourdough bread I ever made, and the best since then.