The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Almond <b>Bread</b>: High Source of Protein | BodyRock

Google Blog Search - September 16, 2015 - 6:15pm
This scrumptious bread will make you feel like a chef in the kitchen. How would you like a bread that is enriched with the protein your body needs. A healthy bread – who would have thought? This recipe isn't complex. Check it out: Ingredients.
Categories: Blogs

5 No-Frills <b>Bread</b> Recipes to Help You Unwind - Food52

Google Blog Search - September 16, 2015 - 10:30am
Bread baking is not technically a religion, no—but when you're in the kitchen, knuckle-deep in a pile of dough, and aren't able to reach for your phone when you get a text, there's a certain serenity that you can allow yourself, ...
Categories: Blogs

The <b>Bread</b> Project returns to Berkeley this fall | Berkeleyside

Google Blog Search - September 16, 2015 - 9:30am
Founded in 2001 by Lucie Buchbinder and Susan Phillips, The Bread Project trains low-income individuals in food service skills — specifically baking — and helps them find and retain jobs across the service and culinary ...
Categories: Blogs

Gluten Free, Vegan Zucchini Date <b>Bread</b> | Choosing Raw – vegan <b>...</b>

Google Blog Search - September 15, 2015 - 3:04pm
In that post, I mentioned that I'd whipped up a batch of zucchini date bread over the weekend. There's still plenty of time to savor both zucchinis and tomatoes in New York state; they won't disappear from the market until ...
Categories: Blogs

Three-Ingredient Artisan <b>Bread</b> [Vegan] | One Green Planet

Google Blog Search - September 14, 2015 - 4:43am
What do you do when you run out of bread? Forget going to the store for plain old sandwich bread and make this three-ingredient vegan artisan loaf instead! You already have the ingredients in your pantry, I guarantee.
Categories: Blogs

The Grain Gathering 2015: keynote speaker Marie-Louise Risgaard

Farine - September 13, 2015 - 1:32pm
I was delighted to read on the 2015 Grain Gathering program that Marie-Louise Risgaard would deliver one of the keynote addresses. I had never met her but I knew that her family had a farm and a milling business in Denmark and I owned and loved her mom's book, Home Baked: Nordic Recipes and Techniques for Organic Bread and PastryHanne Risgaard's Real Rye Bread was actually the very first bread I had baked in the months after we lost Noah, in part because having never baked rye bread with the grand-kids, I wasn't weary of re-awakening painful connections, but also because I had wonderful memories of summer vacations spent in Denmark with my former in-laws when our own children were little and I was hoping to find some degree of comfort in making rugbrød, a staple in their household. The recipe is terrific as are many others in the book and now I was to hear Marie-Louise, Hannah's daughter, tell in person the story of Skaertoft Mølle, her family's small organic mill (mølle means "mill" in Danish). How lucky was that?

Photo courtesy of Skaertoft Mølle Marie-Louise herself isn't a miller. She's a baker and an instructor. Her dad, Jørgen, is the miller "and technical genius," Hanne, her mom, the driving force behind it all and the one who keeps reminding both of them that, in the words of Marcel Proust, "the real voyage of discovery lies not in seeking new landscapes, but in having new eyes."

Photo courtesy of Skaertoft Mølle Jørgen was a farmer-teacher with an MBA and Hanne a journalist working in both radio and television when, in 1983, they took over Skaertoft, a farm that had been in Jørgen's family since 1892. For a few years they both kept their outside full-time jobs and farmed the land with artificial fertilizers and pesticides. Then they had a visit from an adviser who introduced them to organic farming. That was their first eye-opening.

Photo courtesy of Skaertof Mølle The second came in August 2003 when a question popped up in a radio program they were listening to: how come there was no good organic bread flour on the Danish market? They saw their chance and jumped for it. At the time Marie-Louise was finishing her master's degree in agricultural studies. She became her parents' scientific anchor as, over the next three months, they worked on developing a 5-year business plan. The family got in touch with Irma, a high-end supermarket chain which had been very supportive of organic farming since 1987. Irma was enthusiastic and placed an order for flour. The only problem was that it gave them only eight months to deliver it. The family had no mill yet. Only an old cow stable in which to put one. Which they did. And on June 1st 2004, they shipped that first order. Right on schedule.
But not before the family had acquired a third set of eyes: their flour was going to be the best, a high-end organic product that would sell for much more than the regular supermarket flour (€3.80 as opposed to €1.20). It needed a distinctive face. No happy farmer against a sunny-field and blue-sky background for them! Skaertoft Mølle being a no-waste business, they wanted their bags to evoke the full cycle of organic farming. The face the design firm StudioMega came up with was indeed strikingly different.

Photo courtesy of Skaertoft Mølle

Photo courtesy of Skaertoft Mølle The flour was an instant success. But then it was a complete departure from what had been available until then on supermarket shelves: organic, cool-milled on a slowly-revolving stone mill, it had better flavor. It also offered better nutrition: to keep mechanical influence to a minimum (thus protecting the integrity of the nutrients), the grain passed through the mill only once and distance from mill to bag was as short as possible.

Photo courtesy of Skaertoft Mølle Because of the varieties chosen, it had a higher protein content and better baking properties. "We have never mixed individual loads of grain. We have always relied on the quality of the single batch. This means that we have single-farm – sometimes single-field - traceability. We always visit our partners to check out storage facilities, take grain samples for analysis (protein, gluten, ochratoxins, baking test), to discuss crop rotations and our needs for grain, but we never make contracts. We only accept the highest quality – a promise we’ve made to ourselves never to be compromised. The farmers accept and respect this, because we also pay a higher price for the grain. When the quality of our own harvest is not good enough we sell it as animal fodder." Skaertoft Mølle started with five types of flour in 2004. Today it offers about thirty products, flour and grain combined.

Photo courtesy of Skaertoft Mølle Skaertoft Mølle published a cookbook and a bread book, started offering bread baking classes, was awarded three esteemed prizes, began cooperating with an organic company in Germany, introduced fresh organic yeast to the Danish market and launched an annual Bread & Food Festival. The Skaertoft story truly has all the makings of a Danish fairy tale, especially when one doesn't stop to consider the enormous amount of work and energy that made it come true.

Photo courtesy of Skaertoft Mølle And like in all good fairy tales, it has its dark moments. One year "we had a catastrophic harvest. And land prices halved over night. And the same year sales stagnated. Completely. And we were totally unprepared for that. ... Other mills were now making stoneground flour – and they were building bigger plants with packaging machines – and not relying, like us, on manpower and hand-packed bags. They made what appeared to be similar products but at a much lower price. And supermarkets love that. So we were no longer in that very privileged situation of being “alone” on the shelves."

Photo courtesy of Skaertoft Mølle Hard times helped the family grow yet another set of eyes: the mill was separated from the farm and turned into a shareholding company. They started looking for other outlets for their flour and grain, both in the food service industry and in supermarkets other than elite ones. As hard as it was, they also decided to lower their prices. The family and the mill workers (most of them women) labored flat out for two years with minimal payoff in economic terms. But they never compromised on quality and it worked: Skaertoft Mølle has acquired new customers, come up with new products for both elite and regular supermarkets, entered into new deals in the food service market, and set up shop online. It has also acquired a human face (or rather three): "We are no longer just bags - we have been on TV commercials and have become 'the family' in people's minds and that has been an important change." The shareholding arrangement has brought in funds: next step is the purchase of a packaging machine to decrease costs and provide a healthy working environment. New products and exports are in the works. The morale of this modern-day fairy tale? "Looking at bread though new eyes can take you a long way!" Indeed.

Photo courtesy of Skaertof Mølle
Categories: Blogs, The Bread Feed

The Grain Gathering 2015

Farine - September 10, 2015 - 5:09pm

Jumma soft white wheat berries from Pie Ranch Farm in Pescadero, California I just got back from this year's Grain Gathering (GG), held as usual on the beautiful grounds on Washington State University Extension in Mount Vernon, Washington. I have been attending the GG since its inauguration in 2011 (back then it was called the Kneading Conference West and changed its name only last year). I enjoyed each and every one of them. This year was no exception. Except that it was maybe even better than the four previous ones. Which came as no surprise. Like good wine, GG gets better as it ages.
Of course some things don't change. The setting is as lovely as ever...
...the bread good for body and soul...
...all other food beautiful and tasty...
  ...and I could wax lyrical about the good-natured atmosphere, the sheer pleasure of spending two and a half days in the company of others sharing the same interests and passion, the thrill of hearing big-name bakers and other experts in the field talk about their work and share their know-how, the excitement of catching up with friends and acquaintances but I have covered that angle exhaustively over the years and it is decidedly not fun to write the same thing over and over again (not to mention reading it!). Although if you do want to refresh your memory, you'll find the links here.
So I'll go straight to sharing what I saw and heard. Of course, this year like the other years, I had to choose between many appealing classes, workshops, roundtables and talks held concurrently, which means that that my account can only be partial and my outlook limited. I sure wish I could have attended everything. Hopefully other bloggers will cover some of the ones I didn't get to. For a look at the full schedule, click here.
What struck me as different this year may not be so much the level of energy (it is always tremendous) but how far we have come. Four years ago we were dreaming of bringing back local grain but wondering how farmers could be enticed to grow it if, for lack of local milling infrastructures, bakers had no way to get the flour. Well, today more more bakers are buying small mills to mill the grain themselves. With the help of experienced millers/bakers such as Dave Miller in Oroville, California, they are learning to work with freshly milled flours and clearly excited at the realm of flavors now open to them. Nary a white baguette was to be seen at the GG this year: whole-grain ruled and Dave's class was mobbed.
Cliff Leir of Fol Épi inVictoria, British Columbia -who seemed like the odd man out four years ago when he showed up with armfuls of wholegrain loaves and the plans to his mill- could be seen under a tent helping Scott Mangold of Bread Farm in nearby Edison, Washington, build his own mill and I heard many other bakers enquire about small mills or comparing notes on the ones they had just acquired. Independent mills are starting up too: Nan Kohler's Grist & Toll in Pasadena is one beautiful example. If flour can be milled, farmers can grow grain. With the help of The Bread Lab at WSU Extension, they are learning to select varieties which are not only well adapted to their climate, soil, etc. but offer the flavor and nutritional value craft bakers (and their customers) are looking for not to mention the functional properties required to bake a good loaf.
Still in its infancy, the movement is clearly growing. To most home bakers though, availability remains an issue: living as I do on California's Central Coast, the only locally grown grain I can get without going online is to be found either very occasionally at my neighborhood farmers' market or (until they run out) at the farm stand up the coast, in both case at a price that would make it difficult to bake with it everyday. So yes, we still have a ways to go but at least we are moving in the right direction and nowhere is it more obvious than at the yearly GG.  If all goes well, I am hoping to post (in various degrees of detail) about the following:
  • Keynote addresses by Marie-Louise Risgaard and Lot Roca Enrich. Marie-Louise is a baker and teacher and co-owner of Skaertoft Mølle in southern Denmark. Lot is a miller who took over Harinera Roca from her grandfather 25 years ago. Her mill is located in Catalonia, Spain. A welcome look at some of the challenges of organic milling in Europe!
  • Dave Miller's class on 100% fresh-milled whole-grain artisan bread: I was only able to attend the milling part but with the help of a generous friend who took lots of videos, I might be able to cover more. Dave kindly sent me his formulas which I will post as well.
  • Jeffrey Hamelman's flatbread class: five flatbreads, all baked in a wood-fired oven. Exciting international flavors. You'll enjoy reading all about it. My favorite was the socca (no formula but some tips and one or two pictures) and the anise-chocolate dessert bread (I got the formula for the dough but I think Jeff winged it for the topping, so you'll have to wing it too if you make it).
  • Andrew Ross's presentation "The Skinny on Gluten."  The goal was to straighten out the facts. It was so packed with technical info though that I am not sure I can do it justice. But if my notes make sense, I'll share them and you can take it from there. 
  • Conversation with bakers: a roundtable moderated by Leslie Mackie of Macrina Bakery in Seattle. Lively and thought-provoking!
  • Hand-making whole-grain pasta, a demo by Justin Dissmore, pasta chef at Café Lago in Seattle. He uses Edison wheat and from the tasting we got, I sure wish I could get it where I live.
  • And last but not least: Whole-grain artisan bread for the home-baker, a lively demo acted out (you'll see, there is no other word for it) by bakers Josey Baker (yes, that is his real name) of The Mill in San Francisco and Jonathan Bethony, resident baker at The Bread Lab, and by some accounts the baker with the best job in the world since he spends his time testing and baking with the stars. No formulas but plenty of tips!
So stay tuned (and please be patient as it might take some time).
Categories: Blogs, The Bread Feed

Watching baking <b>bread</b> rise is almost pornographic - Sploid - Gizmodo

Google Blog Search - September 9, 2015 - 9:00am
The smell of baking bread is like the universal language for neck-breaking, nose-enlightening deliciousness. It's impossible not to smile to yourself at the idea of fresh bread. It's everything good in the world, it's possibility, and ...
Categories: Blogs

Monkey <b>Bread</b> Recipe (Low Sugar) - David Lebovitz

Google Blog Search - September 9, 2015 - 7:41am
A favorite Monkey Bread recipe made with reduced-sugar, with the rich caramel goodness of the sticky, gooey original. Try it yourself and see how good it is!
Categories: Blogs

Pumpkin Spice Twinkies Are Real: So Are Cupcakes, <b>Bread</b>, And <b>...</b>

Google Blog Search - September 8, 2015 - 1:51pm
Meanwhile, in marketers' continuing attempts to get pumpkin spice into every part of our diets during the fall, Arnold has made pumpkin bread with pumpkin seeds available, making it easier to spend your fall with something ...
Categories: Blogs

A Mill in Brittany: Moulin de Trémillec

Farine - September 6, 2015 - 4:47pm
Once upon a time the wheels of some five thousand watermills used to churn up the rivers of Brittany while the wings of three thousand windmills rustled in its salty breezes. One can only imagine the landscape pulsating with the tremendous whispering, humming, whistling, knocking and gurgling that must have resonated all around: today many of the mills are gone (quite a few were destroyed during the world wars) or no longer active.
Built on the banks of the Pont-L'Abbé River in pays bigoudenMoulin de Trémillec is one of the surviving ones. René Bilien, who operates it with his son André, has been a miller since age 15. He was actually born in another mill, near Pont-L'Abbé. His grandpa bought Trémillec in 1932 and operated it with his own son, also called René, the current René's Dad, now defunct.
The mill dates back to the 1600s. Originally there was only one building, half mill, half living area. Now the miller lives next door. "Our house is new," says Monsieur Bilien. A plaque above the front door to the adjacent home indicates it was indeed built in 1837, a mere 178 years ago...
In the old days the mill was all one-level. Grandfather Bilien added an upper floor in 1932-1933. The present René Bilien added the attic in 1950.
On the day we visited, André Bilien, the son, was out and about on business and we didn't see him. Hopefully I'll get to talk to him when we next visit Brittany (this tour of the mill dates back to our time in Brittany earlier this year): I'd love to hear his take on the future of small-scale milling in the region, something I forgot to ask his Dad about, maybe because I was so taken by his evocation of a not-so-distant past and so captivated by the many remaining signs of its existence.

René and Odette Bilien Moulin de Trémillec produces buckwheat and rye flours. The Biliens don't buy buckwheat from the local farmers because they lack the proper equipment to dry it. "In the old days everybody had a small buckwheat field. They did the harvest, they spread the grain out in the barn and then they walked through it every day to aerate it." Farmers' families no longer do that but buckwheat must still be dried out right after the harvest or it starts germinating and becomes useless. Some buckwheat is still grown locally, essentially for tourists, but the bulk of the buckwheat milled and eaten in Brittany is imported from China, Lithuania or Poland. In the old days they used to blend imported and local. They no longer do because tourists are usually big on terroir and insist on single-origin local buckwheat.
The Biliens sell mostly to bakers as well as to other millers who themselves only mill wheat flour.

Imported buckwheat

Local buckwheat I ask Madame Bilien whether she prefers the local buckwheat or the imported one. She doesn't hesitate: "I like the imported one better. That's the one we ate in my family and I am used to it." As for the rye, right now it comes from the Châteauroux area in Central France. The wheat that can be seen growing in the neighboring fields goes to feed the livestock.

Oops, a glitch!

Fixing the problem
Nowadays the mill uses both river power and electricity. It is equipped with a roller mill, a stone mill and a hammer mill. The roller mill is used for buckwheat (it does a very good job of hulling the grain), the stone mill for rye and the hammer mill for animal feed. In the old days they used the old mill stone to mill oat and barley for feed. It took one hour to produce 100 kg. Nowadays it takes 5 minutes.
Monsieur Bilien shows us three different garnitures for sifting the rye flour: from T-85 (with the least germ and bran) to T-170 (with all the germ and bran), the one in-between being T-130...
...and he explains that the stones are dressed once a year (in the old days, it used to be once a week). A stone is now good for three generations of millers as it only looses one-tenth of a millimeter each time it is dressed.
He also explains that the buckwheat is milled in seven separate steps in order to separate the kernel from the hull as gently as possible. He describes the various stages but there is no way I can take notes fast enough to remember each of them. So you'll have to take my word for it: yes, it is a complex endeavor but it is also beautiful like a choreography lovingly retained through the ages. We taste the flour which tastes a bit like chestnut flour. We buy a couple of bags.

Monsieur Bilien shows us buckwheat hulls, left over from the milling. He sells them to gardeners for use in rose gardens: they are neutral: they don't add anything to the soil but they don't harm it either and they are helpful in keeping weeds at bay. Chuckling, he tells us that some tourists insist on whole-grain buckwheat flour, meaning that they want the hulls milled into it. Never mind that all buckwheat flour is wholegrain by definition and that the hull has no taste and no nutritional value! Flours with some ground hull added back actually sell briskly.
Monsieur Bilien also tells us that his dad, who was born in 1902, died in 1974 at age 72: not only was he a smoker but his lungs had been damaged by constant exposure to flour. He himself doesn't smoke. He is 84 and feels just fine. He says the mill sure keeps him in shape. Handshakes all around and we are on our way, grateful for the warm welcome we received and very much looking forward to our galette dinner.
Categories: Blogs, The Bread Feed

Zucchini <b>Bread</b> IV Recipe -

Google Blog Search - September 4, 2015 - 1:43pm
You'll get two loaves of classic zucchini bread, sweet and cinnamon-spicy. This is a definite crowd-pleaser.
Categories: Blogs

&#39;I Am <b>Bread</b>&#39; Out Now on the App Store - Touch Arcade

Google Blog Search - September 3, 2015 - 9:45am
It was nearly a year ago now that Surgeon Simulator [$2.99] developer Bossa Studios unveiled their latest wacky creation, an open-world bread simulator called I Am Bread [$4.99]. Yes, it's just as silly as it sounds.
Categories: Blogs

Stef&#39;s Super Cheesy Garlic <b>Bread</b> Recipe -

Google Blog Search - September 1, 2015 - 12:26pm
Two types of cheese are mixed with green onions, garlic, and mayonnaise to make one incredible, and super cheesy, garlic bread.
Categories: Blogs

Strawberry <b>Bread</b> Recipe -

Google Blog Search - September 1, 2015 - 11:26am
This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!
Categories: Blogs

<b>Bread</b> and Celery Stuffing Recipe -

Google Blog Search - September 1, 2015 - 12:17am
A basic bread stuffing which incorporates a generous amount of chopped celery, onion and seasonings yielding enough to dress a 10 to 15 pound turkey.
Categories: Blogs

Extreme Banana Nut <b>Bread</b> &#39;EBNB&#39; Recipe -

Google Blog Search - August 31, 2015 - 2:57pm
This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe. It's always completely gone in minutes. This is great at parties, but hazardous at home. HEALTH WARNINGS: EBNB may be habit forming.
Categories: Blogs

Chocolate Zucchini <b>Bread</b> - The Self Sufficient HomeAcre

Google Blog Search - August 31, 2015 - 5:00am
I originally shared this recipe on my first blog, Little Homestead on the Hill. I've decided that I like this bread better with fewer chocolate chips and vanilla in place of the cinnamon. I doubled the recipe also, to use up a really big ...
Categories: Blogs

<b>Bread</b> recalled in North Carolina, 10 other states due to broken light <b>...</b>

Google Blog Search - August 29, 2015 - 12:55pm
The bread is sold under the names Sara Lee, Kroger, Bimbo, Nature's Harvest, Great Value and L'Oven Fresh. The states are Alabama, Florida, Georgia, Kentucky, Mississippi, North Carolina, Ohio, South Carolina, ...
Categories: Blogs

Закваска "Золотая лихорадка". Восстановление из сухой по инструкции.

Mariana Aga - August 29, 2015 - 10:10am

Закваска "Золотая лихорадка" - одна из моих любимых и я обычно держу несколько пакетов в кладовке про запас. Поиск по интернету показывает, что производители закваски несколько раз меняли инструкции для её восстановления. Раньше они гарантировали, что восстановление их закваски занимало от 8-12 часов до суток-двух, оно было подобно немецкой закваске "бакфермент" марки Секова. И мне в прошлом удавалось восстановить её за сутки в заваску с неподражаемым ароматом. А современная инструкция для восстановления "Золотой лихорадки" требует 8 суток. И последние полдюжины пакетиков мне не удавалось восстановить никакими известными мне методами, так что я попробовала последний пакетик востановить по их новой инструкции.

Качество этого товара явно изменилось со временем, буквально в последний год. Не знаю с чем это связано, но в отзывах на амазоне есть рассказ про то, как в 2014г Сорен Гарвард тестировал несколько пакетиков, раскармливая их специальным бульоном для микробов, которым пользуются микробиологи в лабораториях. Он подтвердил, что живой молочнокислой и дрожжевой микрофлоры в пакетиках с закваской "Золотая лихорадка" практически нет.  Лишь один образец из шести пакетиков дал признаки жизни в питательном бульоне. 5 пакетов закваски из 6 оказались стерильны. Три из шести образцов при смешивании с мукой и водой дали признаки брожения, но это благодаря микрофлоре муки и воды, а не пакетиков, ибо в бульоне микробы той же "закваски" не размножились.

Поскольку метод этот довольно универсальный и весьма простой, он может применяться для любой сухой закваски

- высушенной тонким слоем жидкой закваски или затертой мукой крутой закваски,
- замороженной закваски или хранившейся при более высокой температуре, в холодильнике или в кладовке,
- купленной или самодельной.

Если другие методы восстановления почему-то не работают или неудобны, всегда можно попробовать этот. Назовем его 7+3. Он работает по двум причинам. Если закваска содержит живые микроорганизмы, то они точно проявятся. А если их нет, то закваска по этому методу разведется из микробов в муке и воде, которыми кормят закваску, в воздухе на кухне и из микрофлоры на винограде, наконец. Так или иначе, но закваска будет! Показываю как это происходит, как это происходило у меня.

В связи с тем, что у нас дома довольно прохладно (20-22С) - на улице то колотун, то страшная жара этим летом (и мы включаем кондиционер), я использовала свою программируемую хлебопечку для поддержания температуры закваски в требуемых пределах: 75-90F/24-32С. В течение суток я держала в хлебопечке температуру сначала 32С (12ч), потом давала ей спуститься до 24С (12ч).

Температура 24-32С , в идеале - 27С, и кормление раз в сутки в течение недели - суть метода. Главное - не давать температуре подниматься до 35С, это угробит закваску, её микроорганизмы не выживут при такой температуре и её тесто испортится. И не давать температуре спускаться ниже 23-24С, ибо это непредсказуемо надолго растянет процесс восстановления закваски.

Инструкция такая:

1) 15г сухой закваски
2 стак (0.5л) белой хлебопекарной муки (желательно витаминизированной)
2 стак (0.45-0.5л) тепловатой воды (30-35С)

Перемешать, оставить на 4 часа при 24-32С

2) От смеси отлить 1 стак ( 225-250мл) закваски и выбросить. Смешать 0.5 стак белой хлебопекарной муки и 0.5 стак воды 30-35С и влить в остальную закваску.  Перемешать и оставить на 24 часа при 24-32С, помешивать пару раз. Так сказано в инструкции.

Вместо этого я поступила немного иначе. Поскольку этот шаг - из старой инструкции , из тех времен, когда они продавали гарантированно активную закваску и она за первые 4 часа давала признаки брожения, я не стала ему следовать. Моя закваска за 4 часа не забродила! Не отливая ничего, я добавила в закваску 1 стак муки и 1 стак тепловатой воды (30-35С). Перемешала и оставила на 24 часа при 24-32С, помешивала пару раз.

3) перемешать, отлить 1 стакан теста и выбросить. Смешать полстакана муки и полстакана воды, добавить в закваску. Оставить на 24 часа при 24-32С, помешивать пару раз в течение этого времени.

Поскольку у меня было нарушение инструкции в шаге 2 и к шагу 3 получилась бурная масса объемом 1.5л (6 стак), то я отлила не 1 стакан, а 2 стак жижи и выбросила. Остаток в деже я раскармливала по инструкции, уже не отклоняясь: смешала полстакана муки и полстакана воды и добавила в дежу с закваской. Держала при 24-32С, помешивала пару раз.

ДЕНЬ ТРЕТИЙ, 4й, 5й, 6й, 7й, 8й
повторять шаг 3) раз в сутки . То есть кормить 1:1, на стакан закваски стакан свежего теста 150%ной влажности (на каждые 250г закваски подмешивать 100г белой  муки и 150г воды) Если закваска не пенится и не растет бурно к концу восьмых суток, раздавить гроздь винограда, чтоб каждая виноградинка лопнула и пустила сок, опустить мятый виноград в закваску на трое суток, потом процедить и покормить закваску.

По инструкции за 8 дней, на девятый, получилась совершенно такая же "Золотая Лихорадка", как когда-то получалась разведенная из пакетика за сутки. Совершенно идентичный аромат и вкусный мягко-кислый вкус. Эта закваска хороша тем, что позволяет печь как кислый пшеничный хлеб в стиле сан-франциско, так и любой ржаной, в том числе советских ржаных по ГОСту, не требуя при этом горячего брожения или ведения двух заквасок.


Вот такой закваска "Золотая лихорадка" продавалась раньше - крупными комочками засушенной на пленке жидкой закваски. Она восстанавливалась за 36-48 часов.

Вот такой она продается сейчас - мелкий, часто стерильный порошок, инструкции для которого требуют 8-10 дней внимания к ней для получения рабочей закваски, поднимающей тесто для пшеничного или ржаного хлеба.

Самые первые инструкции для неё выглядели так:
"смешать порошок закваски с 2 стак белой муки и 2 стак воды, оставить на сутки при 27-32С, потом поставить на сутки в холодильник и закваска готова".

Или так:
"Смешать порошок закваски с 2 стак белой муки и 2 стак белой воды, оставить на 36-48ч в тепле (29-32С) потом можно хранить её в холодильнике. Перед использованием согреть закваску до 25С, покормить свежим жидким тестом 1:1 и через 8-12 часов можно заквашивать освеженной закваской опару или хлебное тесто".

Современные же инструкции перешли на восстановление настолько длительное, что его можно считать выведением свежей закваски с нуля, из микробов из муки воды воздуха и на домашней утвари.

Сначала долгий процесс разведения закваски выглядел так
" Смешать порошок закваски с 3 стак белой муки и 3 стак воды. Кормление: отлить стакан теста и выбросить, подлить вместо него в закваску стакан свежего теста. Покормить через 4 часа и ещё через 4 часа, потом кормить раз в сутки в течение 7 суток".

Самый последний метод чуть более простой и экономный и я привела его в тексте статьи выше.

У меня процесс восстановления закваски из сухого состояния выглядел как выведение закваски с нуля.
Сначала она была спокойной жидкостью, которая рассеклась с небольшим колчиеством пенки по поверхности, закваска в первые 12 часов.

В последующие 12 часов закваска забурлила, забродила, слабый кефирный аромат.

На вторые сутки забушевал процесс гниения пресного теста, тесто пахло рвотой. Первые 12 часов вторых суток.

В конце концов вся гниль передохла, успокоилась и тесто расслоилось. Вонь заливала и кухню и весь дом.

На третьи-седьмые сутки внешне тесто мало менялось после кормлений. В нем очень постепенно накапливались критические количества хлебопекарных молочнокислых бактерий и молочной кислоты. Критические для начала размножения в закваске дрожжей. Но тесто оставалось совершенно гладким (нет дрожжей).

На шестые и седьмые сутки уже через час после кормления тесто ясно и ярко пахло кефиром. К концу полных 24 часов стояния на поверхности видны пенки - признак начала размножения дрожжей в закваске.

После этого на восьмые сутки закваска была готова: бурная яркая пенистость, увеличение в объеме, крепкий заквасочный и спиртовой аромат. рН 4.0

После этого я покормила закваску 1:1, выдержала её 6 часов при комнатной температуре.  Слева стакан закваски, справа -стакан свежего теста для подмешивания к закваске (корм для закваски).

Снова покормила и выдержала 6 часов при комнатной температуре. И поставила её на хранение в холодильник.

Закваска зверски сильная и ароматная и очень вкусная.

Фото хлеба на закваске "Золотая лихорадка" с сайта английского магазина Bakery Bits. Image courtesy of James Howells. Красотища! Очень хочется домашнего хлеба.

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