General
Has my starter gone bad?
Forums:
I have maintained a stiff sourdough starter (thanks Jared) for the last 1.5 years. I typically only make bread on the weekends and therefore leave the starter in the refridgerator Monday-Thurs. I refresh it 2-3 times before using.
It has performed great up to the last three weeks. My starter has become really slimy. Instead of being easy to handle as a stiff starter should it sticks to my fingers seems overly hydrated but in a slimy way. I've tried cutting back on water thinking I was overhydrating (even though I weight my ingredients) with no avail.
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Measuring dough
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As one fairly new to the baking, I have a question. I would like to know how much dough should make a one pound loaf. In addition, can someone recommend a good scale for measuring dough. I want to make mini loafs (I think they are about 1/2 pound)
Thanks
maudy
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Today's regular bread
Forums:
Hello,
Here is today's bake. It is a 90% KA bread flour, 5% sifted whole wheat, 5% rye bread, all naturally leavened. The total dough weight was 775 grams at an overall 68% hydration.
I keep my starter at 125% hydration using KA AP flour.
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to score or not to score
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I am baking a cinnamon raison loaf, and the recipe does not tell me to score. Clearly, I am pretty new at this, but I didn't know you would ever not score the loaf. Anybody care to enlighten me? Thanks!
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bakery in san fransisco
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After trial and error on baking sourdough bread, I decided to go to San fransico to learn deeper.
I would love to get the opportunity to work with a bakery in SF for a week or two just to understand the cycle so i can apply it in my bakery. Any one can give me suggestion ?
many thanks.
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Question from a newbie
Judith Fertig no knead bread book????
Forums:
Does anyone else think the instructions for the liquid in this book are confusing? I have tried the cracked wheat recipe twice and thought I had made an error the first time. I put the entire 3 cups of water into the recipe and it was soup. If I put in only 1 3/4 cups it is still a mess to work with.
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Fidibus sifter
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Hello,
Today I received in the mail, the Fidibus Sifting module which plugs into my existing Fidibus Medium milling device. It came with 3 different mesh filters. It is the coolest (and fun) thing! (no this is not a paid advertisement for Fidibus...).
A week ago I milled a bunch of hard red wheat at the finest setting on the mill machine, been aging the flour thus far.. and today I sifted it. I used the finest mesh for the sifter.
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Scoring problems
Forums:
So I've been trying to work on my scoring lately but can't seem to get it in check. I'm using a lame and holding it at an angle as described in the myriad of videos. The problem that I am running into is that, regardless of the dough hydration the scoring always pulls the dough rather than cutting clean through like I see every baker do. I'm trying not to slice and then repeat and repeat and dig further and further into it. Once obviously makes a cleaner more even cut. For some reason my blade just never cuts so. Hoping some might have some tips or maybe methods of practice.
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