Anything too geeky to post about elsewhere.
Hello,
I have had my starter for approximately 1 year. Started it in Maryland and recently (last week) brought it to S. Cal. to care for it on my extended trip. Shipped it with my baggage. Fed it my normal 50-50 bread/wheat mixture, of which I brought a small amount with me. Bought KA bread and KA whole wheat in S. Cal. for additional flour supply. I have been feeding about three times/day, although one day I fed only once.
The preferment for this loaf contained 100% of the water and yeast, as well as 1/4 of the total salt. The malt extracts contained in the malted milk powder supplied the necessary diastatic action to sustain the yeast during the long preferment stage. Here is the formula:
Poolish:
70% Whole Wheat Flour
70% Water
5% Malted Milk Powder
2% Vital Wheat Gluten
0.6% Instant Dry Yeast
0.5% Salt
0.18% Soy Lecithin Granules
The photo below shows the sponge after 8 hours of fermentation.
I admit I'm fairly new to bread-making, but I've having a problem with my baguettes, in that after scoring them, they go in the oven, and when they come out the score marks have pretty much gone. They never lift upwards to form nice ears, they just get "filled in" by dough rising from inside the slash. I've tried various angles and depths, and never gotten it to work. Does anyone have some tips? I've watched videos and read articles about the subject, but can never seem to get a good result. I also have the problem to a lesser degree on other non-baguette shaped breads.
Hello,
So I've heard many a time that potato breads made with boiled and mashed potatoes aren't as good as breads made with dried potato flakes. I decided to try this myself.
The formula was as follows:
130 g starter, 18 hours old (because it's what I had, not because I planned for this or anything)
300 g bread flour blend (4% malted wheat, 25% UB AP flour, 71% medium clear bread flour)
8 g salt
30 g vegetable oil
300 g potatoes
Okay so I've been saddled here with like six pounds of diastatic malt powder. Works as advertised but way more than I'll ever use in a year. Also am in need of some of the non-diastatic malt for my bagels, thus:
Anybody know whether and how it would be possible to convert diastatic to non-diastatic malt?
Hello Everybody,
This week marked the one year anniversary of Sinclair's Bakery here in Belgrade, MT. I thought I would commemorate the event with a picture-post reviewing some of the more significant events of the year. If you're interested in some of the business specifics of how things evolved this past year, ask away and I'll answer here. Enjoy. :)
-Mark
PS, for a more frequently updated view of the bakery and events, check out the bakery FB page here
