I'm confused about Hamelman's levain method in Bread. In the formulas, he routinely has you mix up the final levain from an active starter of 20% weight (5% for rye), fermenting for 12-16 hours at 75f. ( I think this is the "Detmolder one-stage" method?)
But in his technical instructions on p148 , Hamelman instructs to build the levain over two and three elaborations, starting with a small amount and growing by a factor of two or three at a time until you get the final levain.
Hi all. I baked my first loaf a week ago for a friend's birthday. Today I picked up a loaf pan so I can make something that isn't flat. :)
Its 5" by 11" by 3". I think I need 3 pounds of dough to make a good sandwich loaf. Does this sound about right to anyone?
The recipe I think I'm going to use is:
- 2 2/3 Cup all purpose flour
- 3 Cup bread flour
- 2 2/3 Cup warm milk
- 1 Tablespoon yeast
- 4 Teaspoon sugar
- 4 Teaspoon oil
- 1 Tablespoon salt
Hi fellow bakers,
It's been a while since I have participated here, but I just had to post this am. I am amazed at what a resilient little bugger my starter is..... For reasons I won't go into it has been neglected a LONG TIME in my fridge. In fact, last night, when I decided to pull it out, I literally had to chip out most of it, to get at the small amount that remained with some moisture (the consistency of putty.)
Where I live, only one manufacturer produces malt related stuff, and they have two (well technically three) different types of barley malt:
The first one is labeled as Malt Extract, which is lucky honey, I think it would be called Malt Syrup worldwide.\
The second one is Malt Extract Powder, which is made from spray drying the Malt Extract.
And the third one is Malt Powder, which I don't know how it's made, and its cheaper than the other two