The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Carb Addict's picture

Freshloaf Preferences

February 23, 2018 - 9:50am -- Carb Addict
Forums: 

I am trying to enter a valid email address and whenever I save it, my account name shows up in the email field! What's with that? I received no confirmation of the change from Freshly either. Is that normal for this site?I want to ensure that when I make a comment and get a reply, it comes into my email inbox.

I have attached a screenshot to show that Freshloaf indicate that the changes have been saved, but the email address field still switched back to show just my account name.

 Also, why are there so many pop up adds here?

Thanks.

Carb Addict's picture

Waking Up Sourdough Starter

February 23, 2018 - 9:37am -- Carb Addict

I keep my starter in the fridge as I don't bake more than once a week. BTW, I'm pretty new to making sourdough  bread. When I have used it, I take out 50g (100% hydration) and add 25g of H2o and 25 of flour. After I see it double, I add 25g of H2o and 25 of flour again. That gives me enough (100g) for the recipe I am currently using. Essentially I am substituting the sourdough for the 1/4 tsp instant yeast that the original recipe calls for in a no knead recipe (although I do a series of 4 stretch and folds at the beginning, 20m minutes apart.

DanAyo's picture

Chocolate Malted Barley

February 23, 2018 - 9:25am -- DanAyo

I thought it might be interesting to others, so I decided to post this bake. I got interested in malted barley a while back. I was learning about diastatic malt and one thing led to another. Wendy, aka “LazyLoafer”, among others helped my learning process. I went to a local “Home Brew” shop and picked out an assortment of malted grains, mostly barley. It is very inexpensive and I chose the whole grain since I have a home mill. Most, if not all of the malts are non-diastatic.

Bred Maverick's picture

Thank You Loaves

February 23, 2018 - 9:09am -- Bred Maverick

I am looking for suggestions for "lovely" sourdough loaves (sweet, savory, or tart) to bake for kindhearted neighbors and friends.

Beyond thinking perhaps 300 grams of flour(s) per loaf, I  can't wrap my mind about possibilities. I suppose I could make long loaves of SD French bread, or round SD boule, but Maybe there is something else that says "thank you".

 I am an experienced home bread baker, own plenty of bakeware and could use the diversion.

TIA

 

 

DanAyo's picture

Dough sticking to banneton liner towels

February 23, 2018 - 3:39am -- DanAyo
Forums: 

I have been baking very wet doughs lately and at times the dough sticks to the towels or liners in the bannetons. I use flour and rice flour. NOTE - I have been making my own rice flour by grinding it myself.

What is the best material to use in the basket?

What is the best flour(s) to use in the liner?

Is grinding regular white rice a problem?

I appreciate your input.

Dan

sallam's picture

effect of repeated feedings on starter strength

February 22, 2018 - 2:57pm -- sallam

Greetings

I've noticed that when I take my starter from the fridge, before using it, the more I feed/discard, the higher the starter can rise before it collapses. For example, after first feeding, it rises 2x before it begins to collapse. After the second feeding it can reach 3x before it collapses. I did not experiment behind that. Did you, respectful TFLers, notice that too? and does that mean that the more we repeat starter feedings the more rise we can expect from our bakes?

albacore's picture

Making Sprouted Wheat Flour Question

February 22, 2018 - 7:00am -- albacore

By way of a change I thought I would have a go at making sprouted wheat flour with the intention of adding about 10% to my flour grist.

So I have sprouted the grain in the normal way and watched for the grain chitting, which it did after about 24 hours. The following morning the chit was about 1 - 2mm long, so I dried the grain in a fan oven at 100C for about 90 mins.

I will grind the grain and use as planned.

My question is whether I should have let the grain produce a longer shoot before "kilning"? As usual the net gives conflicting advice.

Lance

melishm76's picture

New to home-milling--loaves are disaster

February 21, 2018 - 6:14pm -- melishm76

I am brand new to posting on the forum but have used the site many times for advice. I have found other older posts that have addressed similar problems, but I've still found no solution to my own. I have been making sourdough bread successfully (recipes; trial and error) for almost two years and have always wanted to start milling my own flour. I just purchased the Nurtimill Harvest Grain Mill and have used it on two batches (third is fermenting now). Here are my results:

-Flour is gritty. Has a sandy texture.

-Dough does not hold together

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