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manuela's picture
manuela


This is a very simple yet very good traditional Italian jam tart, made with pastafrolla--Italian-style shortpastry. The original post is from my blog

 

From the original recipe by Pellegrino Artusi
In: La Scienza in Cucina e l’Arte di Mangiar Bene” , 1891–Italy

Ingredients

2 cups (250 g) AP flour, unbleached
1/2 cup (125 g) unsalted butter, diced
1/2 cup (110 g) sugar
1 medium egg
1 yolk
1 cup (260 g) fruit jam (such as apricot, plum, or sour cherry)


If the granulated sugar is coarse, it is preferable to process it briefly in a food processor or coffee grinder. Mix flour and sugar, then work the butter in with the tip of your fingers until the mixture resembles wet sand. Add the egg and yolk and work briefly until the dough just holds together.
It is important not to overwork the dough (do not knead it) or it will harden when baked.
A food processor works perfectly to make the dough: start by placing flour and sugar in the work bowl, process for a few seconds to mix, then add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms. Do not overprocess.

Wrap the dough in wax paper and let it rest in a cool place for at least 30 minutes.

On a lightly floured board roll 2/3 of the pastry dough to a 1/8-in (3 mm) thickness, and line with it the bottom and sides of a 9-in (23 cm) tart pan with scalloped edges and a removable bottom. The sides should be lined with a slightly thicker layer of pastry than the bottom, about 1/4-in (0.5 cm). Fold back in the dough that is hanging over the sides to make a thicker lining along the sides. Cut of excess. Prick the pastry bottom with the tines of a fork in a few places, then spread with the jam. Do not use a deep tart mold.

Roll the remaining pastry on a lightly floured board slightly thicker than 1/8-in (3 mm), then with a sharp knife or pastry cutter cut it in strips 1/4-inch (0.5 cm) wide and make a lattice on top of the jam layer. There might be some leftover pastry. I usually make a few cookies with it, or tartlets.

You can see how the lattice should look here.

Preheat the oven to 400°F (200°C) and bake the tart until golden, about 25 minutes. Unmold the tart as soon as it is ready and let it cool on a rack. If left in the pan it will turn irremediably soggy. It is great freshly baked but it definitely improves after a day or two, if kept in a closed container.

A note on the fruit jam: select a jam that is relatively low in sugar, 38% to 40% content of sugar is best; jams that contain a higher percentage of sugar tend to be adversely affected by the baking temperatures, turning sticky and ruining the final result.




 

Thegreenbaker's picture
Thegreenbaker

I went on a whim googling for artisan bread classes seeing as there doesnt seem to be anything like KA here, that I have discovered yet.

 

My first stop...and this is WHERE I stopped because it just blew me out of the water!

The Artisan Bread School. *cries*

I found this course http://www.artisan-bread-school.com/location.htm

I want so bad to do it, but the money and time away from home is just too much to ask for.

bugger!

 

 

MissyErin's picture
MissyErin

main pain 3

 

Hello Everyone, and happy Tuesday!

I was in Cancun over the weekend and brought with me a few bread books to read, and was really hyped to get back into the kitchen as soon as I could.  It only (only! ha!) took two hours to get through customs and immigration.  Woe to regular international travelers! 

I decided to make the Pain au Levain (with flax seeds) out of Daniel Leader's Local Breads, and I also made a sourdough off of Susanfnp's blog (wildyeastblog.com) which is the one I've been messing around with lately. 

When I got home I refreshed my 100% starter (and is now actually a 100% - not the 170% that I was stupidly keeping it at, and barely rising!  Weight, not volume, silly!) and mixed up the 50% starter that I would need for the pain au levain.  Both rose quickly and beautiful placed on a heating pad on medium in my chilly kitchen (~65F) overnight.  I mixed up both batters this morning, and let them both ferment at room temp for about 4.5 hours while I was out.  This is where I really deviated from Daniel Leader's recipe... I didn't turn the bread until I got home, and then shaped the loaves about 15 minutes later.  Then I let them sit at room temp for about another 3 hours, slashed and baked at the prescribed temp, with steam in a baking sheet rather than a cast iron skillet (I have one that has been passed down and don't feel like rusting that one out, and I haven't yet been by the store to grab a fresh one).  

main pain

My makeshift couche!  Water bottles instead of kitchen towels... laundry had yet to be done!  :) 

 

 

pain 2

Wanted to practice my slashes... they look decent here but the straight line one just ballooned up!  

main pain 4

Yummy!!! 

 

main pain 5

 Looooving the crumb! And the texture was out of this world! 

main pain 7

main pain 8

I'm infatuated with the crumb!  The crust was really nice too.  I'm not sure that the flavor of it is my all time favorite, I think I'm just not used to the flavor of that much flax seed.  I use ground flax seed in the "broom bread" that I make from PR's WGB and that's only 1/3 cup... the flavor was much more pronounced.  My husband said that this was his favorite bread yet.  *pat on back*  I think I'll play around with a Kamut Pain au Levain next, of course after I try the Pierre Nury's Rye that I've been dreaming about since Zolablue had me mesmerized.

------------------------------------------------------------------------------------------------------------------------------------------ 

 

Then I upped the oven heat to 475 for the sourdough.  It also had a 4.5hr room temp ferment, then folded, and then shaped about 15 min later.  Sat again at room temp for about 2 hours then into the fridge to retard for about 5 hours.  Went straight from fridge to slash to oven. 

The recipe I used was this:

(from Susanfnp's wildyeastblog.com, *verbatim*)

Norwich Sourdough
(adapted from Vermont Sourdough in Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman)

Yield: 2 kg (four or five small, or two large, loaves) ---- I did only one loaf.

Time:

    Mix/autolyse: 35 minutes
    First fermentation: 2.5 hours
    Divide, bench rest, and shape: 20 minutes
    Proof: 2.5 hours (or 1.5 hours, then retard for 2 – 16 hours)
    Bake: 35 minutes

Desired dough temperature: 76F 

Ingredients:

Method:

  1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute.
  2. Let the dough rest (autolyse) for 30 minutes.
  3. Add the salt and continue mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes. 
  4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).
  5. Ferment at room temperature (72F – 76F) for 2.5 hours, with folds at 50 and 100 minutes. 
  6. Turn the dough out onto a lightly floured counter. Divide it into 400g – 500g pieces. I usually make four 400g loaves and refrigerate the rest to use for pizza dough later. Preshape the dough pieces into light balls.
  7. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
  8. Shape into batards and place seam-side-up in a floured couche or linen-lined bannetons.
  9. Slip the couche or bannetons into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 – 2.5 hours. Alternatively, the loaves can be proofed for about 1.5 hours at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator; this will yield a tangier bread with a lovely, blistered crust.
  10. Meanwhile, preheat the oven, with baking stone, to 475F. You will also need steam during the initial phase of baking, so prepare for this now. 
  11. Turn the proofed loaves onto a semolina-sprinkled peel or parchment. Slash each one with two overlapping cuts that are almost parallel to the long axis of the batard.
  12. Once the loaves are in the oven, turn the heat down to 450F. For 400g loaves, bake for 12 minutes with steam, and another 15 – 18 minutes without steam. I leave the oven door cracked open a bit for the last 5 minutes of this time. The crust should be a deep brown. Then turn off the oven and leave the loaves in for 5 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer.
  13. Cool on a wire rack. Don’t cut until the loaves are completely cool, if you can manage it!

 

sd 1

sd 2

 

I thought this had a nice crust to it... I'm still trying to get that "ledge"!  I really think I need to get a lame. 

 

sd 3

Sorry for the sideways picture!  I tried messing with it, but there isn't a way to resize this pic on this computer (these were all taken with camera phone)

See... this crumb looks great above... but below its not open at all. 

sd 4

 

*Much* happier with Pain au Levain than the sourdough today as far as appearance, but ***very*** happy with the taste of both.  

Can anyone give me some suggestions as to why the sourdough starts out with a nice (moderately) open crumb and then turns into more of a sandwich bread crumb? 

Also, has anyone else that has made a *primarily* flax loaf felt like it had a bit of an "unfamiliar" taste?  Maybe its just me... It was great, just different than what I was expecting.

~Melissa in Atlanta 

JMonkey's picture
JMonkey

I wish now that I'd taken a picture, but I didn't think of it. I was too consumed with the thought that I'd lost Rhonda Rye, my rye starter. I'd been about a month since I'd used or refreshed her and, while she'd gotten pretty hoochy in the past, I'd never had any trouble with an invasion.

Wow. I opened her up yesterday to see a very, very healthy colony of bulbous looking gray mold all over the surface. For a moment, I thought my only recourse would be to throw her out and convert some of my whole wheat starter over to rye. But when I dug around a bit with a knife, there was a tiny patch underneath that seemed untouched.

Carefully, I took about a gram of that little patch, and refreshed it. At first, the stuff smelled like vomit, but overnight, it rose and started smelling like it ought to again. I won't fully believe I'm out of the woods until I make some rye this weekend, but it looks like I've succeeded.

Starter is amazing stuff.

HogieWan's picture
HogieWan

New Stone Experiment

 

I got a new 15x20' FibraMent stone, but Sunday was my first chance to temper/predry it. After slowly getting it up to 550 over 7 hours, I knew I'd want to bake something on it, so I made three slightly different loaves. I set up a poolish the day before, then split that into three doughs - 1 with no oil, 1 with a tbsp of butter, and 1 with a tbsp of olive oil (in that order in the picture).  I shaped them different so I'll know which is which.

My slashing wasn't quite deep enough, but they all taste great.

HogieWan's picture
HogieWan

Inadvertant Sourdough

In an attempt to slow down fermentation and try the less-work-but-more-time approach, I made a simple sandwich loaf. I baked the bread after it fermented 3 full days (1 day preferment, 1.5 days full dough bulk rise, 1/2 day in the loaf pan) only working with it in the evenings after work except for quick folding in the morning and moving it to the loaf pan the last morning.

After baking it, I found it to have a slight sourness to it that I enjoyed (my wife, however, did not). I didn't set out to make a sourdough, but I guess I have.

Thegreenbaker's picture
Thegreenbaker

 

I am extatic with how they turned out :) This is the best crumb I have ever had when making rustic breads :)

*does big happy dance*

I am finally getting the hang of shapping bagguettes also. If only my oven shelf and bakers stone were big enough for them! I have 2 "S" shapes loaves as one stuck to the bakingtray as I moved it to the baking stone (bugger!) and one was too long for the stone so I had to shove in the end hanging off! But, all in all, a success, and I think I will be making higher hydration loaves from now on! (Well as high as my little kneading hands can handle ;) )

 

 

 

thegreenbaker

bwraith's picture
bwraith

Home Milled and Sifted Sourdough Crumb

Home Milled and Sifted Sourdough Loaf

The home milling and sifting adventure continues. My most recent effort felt like a big step forward in several ways. Tempering, based on some suggestions by proth5 in response to a previous blog entry, was explored. Multiple successively finer passes of the mill were used this time, including re-milling of the sifted results from various steps in the process. Home ash content tests were performed, to understand better the distribution of bran and outer seed coat particles across the various outputs of my milling process. The outputs were then blended to a desired ash content and a sourdough loaf was baked. Photos of the process are posted, as well as a video of the tempering system I rigged up at the last minute (this is more for entertainment, but it may have helped). A process flow chart is posted showing the steps followed to mill and sift this flour, as well as a spreadsheet showing the ash content analysis for the various outputs of the milling process.

Notes on the Bread

The recipe for the sourdough loaf is similar to that for previous blog entries except no whole wheat was used in the levain and the rye was lightly sifted through a #25 sieve to remove the larger bran particles. A levain was prepared with 15% fermented flour as a percentage of total flour in the dough. The rye flour was 5% of the total flour, and the remainder of the flour was the home milled and sifted blend from this adventure. The rye flour went into the levain. The hydration was 79%, which proved to be too high. I realize the water absorption is in between whole wheat and white flour, so I probably would have been happier with a hydration around 74%. The resulting dough was closer to a ciabatta dough than I was intending, but the bread that resulted was wonderful. I was using my brick oven for some braising earlier in the day, which forced me to refire the oven in an attempt to bring up the temperature. I mismanaged the heat a little, which caused the somewhat scorched bottoms of the loaves you see in the photos. The resulting bread had a much lighter crumb than previous attempts, showing that I was much more effective at separating out the dark from light components of the berry.

Tempering

Based on a great suggestion from proth5, I explored tempering the wheat berries before starting to mill. Proth5 added 2% water to the berries. Some discussion in "Wheat Flour Milling" by Posner and Hibbs suggested 14%-17% moisture content. A Delmhorst G7 Grain Moisture Meter was used on Heartland Mill "Milling Wheat (M2 product)" and found to have a 10.6% moisture content. I decided to split the recommendations of proth5 and the suggestions in "Wheat Flour Milling" and added enough water to the grain to bring the moisture content to 14%. In a later discussion with a representative of Meadows Mills (my mill is a Meadows 8 inch stone mill), 14% was considered a touch too high, and 13% was suggested as a reasonable moisture content for my mill. So, Proth5 suggestions were very good, but by then I had already added the water to the berries.

Concern for very even moisture distribution motivated a couple of strategies for tempering the wheat. First, an atomizer was used to spray the water a few grams at a time onto berries, stirring in between sprayings to initially do a good job spreading the water evenly throughout the grain. I then borrowed the rotisserie from my outdoor grill, and rigged it in my workshop to be able to mount a plastic container of grain on it. In order to rotate the grain for a few hours without putting undue strain on the rotisserie, it was counterbalanced by attaching some small, heavy vices on the counterweight, which was too small on its own. A video of the contraption is available, as it is hard to describe accurately, but easy to understand once you see the video. The rotisserie was used for a few hours until the wheat seemed fairly dry to the touch. It was then allowed to sit for about 30 hours before milling.

Multiple Pass Milling and Sifting

After reading some of the chapter on milling in "Wheat Flour Milling" and browsing through various diagrams of milling processes, I took a wild shot at doing what I could as a complete novice to approximate the processes in a general way with my Meadows 8 Inch Stone Mill, and a series of sieves stacked in a Sieve Shaker. The equipment is described in an earlier blog entry.

The basic idea was to first mill very coarsely to separate the bran gently from the rest of the berry, followed by sifting out the flour from the darker material, followed by re-milling and re-sifting the darker material to obtain more flour. True to the discussions in "Wheat Flour Milling", the whiter flour was extracted from the 2nd, 3rd, 4th, and 5th passes, not from the first pass. I was surprised to discover this, but the ash content results showed much lower ash content for passes 2-5, particularly for the flour extracted from 3rd and 4th passes.

Passes 1-4 were successive, meaning that the "coarse red material" sifted from the #40 or #60 sieve was re-milled and resifted in series. In pass 5 the coarser results of passes 2 and 4 were mixed, re-milled, and re-sifted. In pass 6 the very coarse, mostly bran output caught in a #40 sieve was re-milled and re-sifted.

A process flow chart is posted that shows the details of the milling and sifting procedure followed.

Ash Content and Blending

Six flours, two coarse red "products", and 1 "bran" were the final results of all the milling and sifting above. Home ash content tests were performed on all of those products, as well as on sample saved from some of the intermediate steps. A spreadsheet is posted showing the results of the ash content measurements.

The results show that the flour through a #60 sieve that looks very much like Heartland Mills Golden Buffalo has a very high ash content. It was the flour from passes 2,3,4, and 5 that went through a #60 sieve that ended up having lower ash content. The flour from pass 1 had an ash content of 1.4%, not that far from whole wheat. In earlier one or two pass attempts, the ash content was probably closer to 1.4%, which explains the almost whole wheat quality of the breads from my first two tries. The ash content of passes 2 and 5 was around 1%, a little lower than Golden Buffalo flour from Heartland Mill. The flour from passes 3 and 4 was lowest, around .7% and much closer to a white flour, which might be something like .55%.

In the spreadsheet I created blends of the various outputs, so that I could get the ash content desired. As it turns out, by combining all the "flours" and leaving out all the coarse red and bran products, an ash content around 1.1%, maybe a little lower but very comparable to Heartland Mill Golden Buffalo would be obtained. So, all the flours were blended to obtain the flour used in the bread pictured above. This bread was clearly lighter than previous attempts. The dough handled much more like white flour, created a satin smooth surface texture, and seemed strong and extensible. The yield was much higher than in previous attempts, 85% of the final products and 81.5% of the weight of the berries before tempering, yet the ash content was lower than flour obtained in previous attempts that only yielded around 65% of the initial weight of the berries.

Nutritional Editorial Comment

Sifting, as done here, does remove some of the bran, outer layers, and germ from the flour. However, since the ash content is around 1.1% and whole wheat is around 1.7%, it can be argued that around 2/3 of the outer layers is making it into this flour. So, although it is not a pure whole grain flour, it still has much of the material from the outer layers. By dusting the loaf with the bran, further fiber is added. As a results, this bread should contain a significant proportion of the nutritional benefits of freshly milled whole grain flour. For me, it's worth doing this to be able to enjoy breads with lighter flavors and textures closer to white flours, without much loss of the nutritional values and freshness of milled-on-demand flour.

A More Practical Approach (Maybe)

Many of you may immediately view this little adventure as very impractical - with good justification, too. However, it at least is an example of creating flour of various grades at home, a drastically scaled down version of what happens in a real mill, doable at home, even if a little too large for the majority of home bakers.

I believe a simple version of this could use one #60 sieve and one #40 sieve and a Retsel Stone Mill or other similar mill that provides good control of the coarseness of the flour output. If set to much coarser settings, multiple passes could be performed on the coarse results caught in the #40 and #60 sieves. The sifting could be done by hand, even in quantities up to around 2Kg, although it is a little tedious and laborious. Maybe only 3-4 passes would be done, to minimize the labor, but the results of running tempered berries through at a coarser setting, and then re-milling more finely the coarse results caught in the sieve and re-sifting should allow the extraction of a reasonable flour similar to Golden Buffalo, just as shown above.

Where From Here

Even with a sieve shaker, the sifting is the most tedious and time consuming part of this process. The milling for all the steps combined for about 2Kg of berries was probably only about 10-15 minutes. The milling goes very quickly. However, the sifting drags on for 20 minutes at a time at first. Later steps are quite fast, and the last couple of passes can be done more quickly by hand, given the reduced amount of product.

I've ordered a Meadows Mill Eccentric Sifter (Goetter, hehe?) to add to the burgeoning list of equipment in the workshop. My hope is that this will make the sifting take only minutes at a time, more comparable and well matched to the milling speeds. Of course, this is all massive overkill for home baking. Yes, massive, massive overkill, no question. However, it is a hobby pursued with passion that may not always make sense in practical terms. It is the beauty of the home engineering, the resourcefulness required, and the delicious freshness of the bread that all contribute to the enjoyment.

Another remaining nagging missing piece of the puzzle is a flour analysis tool that would allow more thorough understanding of all the outputs, such as protein content, moisture content, water absorption, and ash content. Maybe I've figured out the ash content using the conductivity method described previously, but it seems to take a good 12-24 hours to get useful results from it. I'd like to be able to get quick turn-around for these measurements, in order to optimize the milling and sifting strategies.

Update (1/28/07)

Loaves Made With Flour From Meadows Sifter

Loaves Made With Flour From Meadows Sifter - Crust

I received the Meadows Eccentric Sifter (see video) and conducted a milling, sifting, and baking session (see photos), as well as some home ash content tests to check out the results with the new sifter. The Meadows sifter is far faster than my original approach with a sieve shaker and produces 4 separations simultaneously with great ease.

The sieve shaker had some advantages, in retrospect. You could inspect the results easily and fine-tune the sifting strategy very easily and quickly. Also, very little product is lost using the mining sieves, which is valuable for the smaller amounts I tend to do each time. The Meadows Sifter kept a couple of pounds in it, probably in the nooks and crannies of the wooden sieves and some built up on the fabric sleeves used to transport the flour. The Meadows Sifter made it more difficult to inspect or change the sifting process, as the sieves are tightly bolted down with wing nuts on long threaded rods. You can open it up, but it's much more time consuming than it is to detach and separate the mining sieves.

In this milling session, I tempered the wheat to a 13% moisture content. The tempering process was shortened to only 12 hours as a result of impatience to test out the sifter. The first pass through the Meadows 8 Inch Mill was troublesome. The breaker tripped even though I had the mill set to a fairly wide opening of about 1/8 turn on the adjustment screw. After several tries, I was able to complete the first pass with the screw open between 1/4 and 1/8 turn. A while later, I tried running untempered wheat at 10.6% moisture content through the mill, and it also had a tendency to jam the mill. Since I really don't have the slightest idea what the right opening is for the first pass through the mill, I'm not sure what to conclude. On the one hand, the milling went very smoothly with wheat tempered to 14% moisture content for more than 24 hours. On the other hand, the Meadows representative seemed very clear that 13% moisture content or less was preferred for the Meadows Mill. However, when I used less moisture and less tempering, the milling seemed more difficult on the first pass. All subsequent passes were uneventful, even on the finest settings.

After completing the milling session, I ran some home ash content tests. Clearly the yield of lower ash content white flours was much lower. I believe this again had to do with using lower moisture content wheat tempered for a shorter time. The flours seemed more like my earlier attempts with the Retsel mill, where one or two passes with untempered wheat berries resulted in a flour much closer to a whole wheat flour.

The sense that the flours were darker was corroborated by the home ash content tests, which showed the flour coming the the #60 sieve had an ash content almost as high as Heartland Mills WW flour (I'm making my flour with Heartland Mills "Milling Wheat (M2)". Output from subsequent passes had an ash content close to 1%, whereas in my earlier attempt with 14% moisture content 24 hour tempered berries, the flour from passes 3-4 that was the whitest had an ash content of about .75%. I think this explains why my earlier one or two pass attempts made loaves that seemed so much more like whole wheat loaves than my more recent multi-pass attempts with well tempered 14% moisture content wheat.

In order to get a flour something like Heartland Mills Golden Buffalo, I had to accept a lower yield this time. The home ash content tests take at least 24 hours of soaking, so I used color and inspection of the flour, plus the knowledge that the middle passes would be lower in ash content to blend the outputs to get a flour of the same approximate "color" as the Golden Buffalo. My "high touch" method came out to have an ash content almost equal to that of Golden Buffalo, but my yield was only about 65% this time, whereas I had a lower ash content with close to 80% yield in my earlier attempt with berries at 14% moisture content and tempered for more than 24 hours.

The loaves were made without any diastatic barley powder this time, and the crumb had no hint of gumminess. The color of the crust stayed slightly lighter than before. The gluten seemed a little better this time, which makes me wonder if the protein content or quality from this session was slightly better. It's hard to say, because I reduced the hydration based on the previous results, and this dough may have behaved well just because of more optimal hydration. However, maybe the gluten quality is somehow improved due to the different ash content, tempering method, and sifting method.

The loaves that resulted were very good. As noted above, the crumb was a touch darker than the last one, which correlates with the higher ash content measurement. However, the crumb was still much closer to a white bread, similar to the last one, as opposed to earlier attempts that were clearly closer to a whole wheat bread.

AnnieT's picture
AnnieT

I spent a goodly amount of last evening reading all about Bosch and DLX mixers, all the while knowing that I can't afford to buy either unless I win the lottery. Probably would have to buy a ticket to make that happen. However, I do have a nearly new Cusinart food processor which makes the world's best pastry - so why not bread? I searched my notebook of recipes copied from TFL members looking for one with a small enough amount of flour since I know my machine is too small for a multi loaf recipe. The one I chose was the Semolina Sandwich Loaf, many thanks to Zolablue. It took all of the semolina flour I had on hand, and the dough was very slack and I probably should have added some bread flour. The machine made very short work of the kneading and I detected a slight "overheated" smell at the time I decided it was ready. I did a fabulous French fold and have to say the semolina flour is very easy to clean up compared to white flour. The dough was still too soft to do much shaping after it had risen but it rose quite well in the pan. Unfortunately my fear of overproofing led me to bake it too soon and it blew out one side. The recipe didn't call for slashing so I didn't; maybe that would have prevented it? So the loaf isn't pretty, but the crumb is wonderful and the flavor is great. On the whole I think I will wait until I can buy one of the "proper" mixers, but it was fun to experiment. A.

ejm's picture
ejm

wild yeast bread

I have really been struggling to get our wild yeast bread to be less sour. This time, I added malt powder to give the dough a little sugar rush. I contemplated adding a bit of baking soda as well to bring the acidity down. But not really knowing the science of it, I decided against it. One experiment at a time....

I also added a tiny bit (1/16 tsp) of active dry yeast to the bread, because I've been getting so much flack about flat bread.

I was so pleased at how it had risen that I even tried slashing one of the loaves (while it was proofing, it had a little bird cookie cutter balanced on top - even before baking, it was impossible to see the bird design!) I just don’t know how you others do it.

I admit it; my slashing technique stinks!

It is less sour tasting. Even though the taste is pretty good, I'd still like to make a completely unsour wild yeast bread - without using even a trace of commercial yeast.

wild yeast bread

Tomorrow when I feed the wild yeast, I plan to try bwraith's method of maintenance to see if that will lessen the sourness.

Even though it has been decreed that this is one of my more successful attempts, I am still feeling defeated and just about ready to pack it in and toss the wild yeast out. It was devastating (well, maybe not "devastating"... perhaps "deflating" would be a better choice of word) to have to buy bread at Christmas time because my bread was so sour.

I have to admit that baking bread with commercial yeast is WAY easier!

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