The Fresh Loaf

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

The third installment in my yeast water experiment and I'm getting to really like the stuff. All the grains are fresh ground and sifted to between 90 and 95% extraction depending on the grain except the corn. All the water besides that in the leaven build is yeast water, white wheat was used for the build as well as the  sifted out  brans. The other grains were a sprouted multigrain mix (millet, rye, einkorn, and turkey red), Masa Harina, Einkorn, and Red Fife. The leaven build was started early AM, the dough mixed late AM, and the loaf baked late afternoon. The fermentation was active, the oven spring good for whole grain, and the taste very good. Next will be trying yeast water alone without the added insurance of the sourdough starter, the first time was a disaster and I hope to improve.

On another note, we are planting four rows of wheat in the garden one each of white wheat, Kamut, Turkey Red, and Red Fife. I was told  by the Iowa State University Agricultural Extension Service that it wouldn't work in our location (too wet) but think that if our ancestors in this area did it so could I. Anyway all that is at risk is a few handfuls of grain. Can't wait to see what will happen.

netfan's picture

Best day yet!

April 16, 2016 - 8:55pm -- netfan

After many train wrecks, I finally had one of those days when you feel like a REAL BAKER!  I realize I've only learned about .5% of bread baking, but today... today I made the forum proud :)

Friday I took my starter out of the fridge, fed it, then worked in the yard all evening.  This morning I found a nice pizza dough recipe and created a spreadsheet so that I could duplicate it for however many doughs I needed.

Gebba's picture

Dark Rye Flour Rising Power

April 16, 2016 - 3:59pm -- Gebba

Hello Everyone,

I am on Day 7 of my first ever Sourdough Starter.

As I live in Calgary, Alberta, Canada ( Elevation 3500 Ft.), i am using "No Additive, Rogers Dark rye Flour.

This flour is made from the whole kernel and lists the ingredients as Rye Flour, Rye Bran.

My starter mix is : 100g starter, 50g water, 50g Dark Rye Flour.

My starter sitting in my oven at 72F-78F has more bubbles then a bubble bath, but maxes out at about 1 1/2

rise in about 5 hours before starting to go swayback in the middle and goes down.  

BartJY's picture

Raisin Bread screw up

April 16, 2016 - 5:53am -- BartJY

Hi Folks,

I'm new to bread making and I have what is probably a simple question:

I followed a bread machine recipe for raisin bread and mistakenly added dry milk where none was asked for. The recipe was:

1 cup and 2 tablespoons of water

2 tablespoons of butter

3 cups bread flour

3 tablespoons sugar

1 1/2 teaspoons salt

1 teaspoon cinnamon

2 1/2 yeast

3/4 cup raisins

and to that I mistakenly added 3 tablespoons of dry milk.

Question: have I ruined the raisin bread. What will the milk do to the bread?

Spite's picture

Hello from London!

April 16, 2016 - 4:32am -- Spite

Hi there,

New baker here- I've made bread quite a lot before, but mainly using baker's yeast and for specific events rather than something regular. I recently decided to make a sourdough starter to see what all the fuss was about, and today I baked my first loaf! It looked good, if a little flat (it spread more than I expected, probably because I didn't tuck it enough) and tasted good. Very much a learning process though and I'm loving all the good advice on the site!


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