It’s me again, back with more questions about rye malt. This time it’s about Finnish rye malt. It seems there are two different rye malts that are used in Finnish bread recipes. One is kaljmallas, a dark crushed rye malt. I have found a picture of the actual product sold in Finland, Tuoppi Kaljmallas:
78% hydration-25% freshly milled wheat-6 hour bulk....16 hour overnight in the refrigerator.
Cheers,
Rick
I'm going on 2 weeks with a new whole wheat starter... first 6 days were 75 starter/100 flour/125 water. Changed at day 7 to 2 feedings of 20/100/100. But the last 5 days or so it's become very sluggish, and although it doubles (8-10 hours) it doesn't collapse (photos are at 12 hours). It doesn't have much smell, is very stiff, and doesn't show any liquid. Is it time to change the feeding ratio? thanks!
Hi!
I'm not interested in quantities, but rather form of potato added to bread dough:
Let's consider three possibilities: a) cooked+mashed, b) cooked+blended, c) raw.
I bake my own bread with Livio Madre, mother yeast from Italy. The dough rises for 11 hours at room temperature and then another 12 hours in the refrigerator.The dough in the baking mold is completely normal then, but when the bread is in the oven, it spreads out and doesn't hold its shape. What am I doing wrong?
It's funny how one will go along for years using utensils or tools that are adequate, but not perfect for the job, and not think too much about it.
When I was a kid cooking & baking, I don't recall even having pot holders or oven mitts. We used a dish towel to remove hot items from the oven. For all my adult life, I've used oven mitts. I acquired a silicone oven mitt which is just clumsy. Oven mitts are clumsy, too, and I keep burning them. I wondered if there were oven gloves. Well, of course there are!
I have baked a few Colombe this week and last. Mostly trying the Massari recipe which I believe to not be correct! The primo has a Cu of 45+ and T-Chambelland says that a Cu of 50 will arrest microbial activity! Most primo Cu values are around 30-35.
Hello all!
I stopped baking bread a few years ago and let my terrific San Francisco starter die :(
