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AbeNW11's picture

How to convert from Sourdough to Fresh Yeast or IDY

February 13, 2015 - 12:28am -- AbeNW11

Well somebody liked the Tomato Sourdough, by Emmanuel Hadjiandreou, I made. They would love to try it but with Fresh Yeast or IDY. So while most people ask how to convert a yeasted recipe into a sourdough. Can anyone advise with vice versa. I know to take the amount of levain added and put that back into the flour + water. What I am unsure about is how much yeast for the same timings!

 

 

TOMATO SOURDOUGH

(from Emmanuel Hadjiandreou)

 

RECIPE

sarakaun's picture

Liege Waffles - Yeasty Smell

February 6, 2015 - 2:43pm -- sarakaun

Hi All,

I found a recipe for Liege Waffles, but decided to double the amount - 2 days of work to only wind up with 5 waffles seems a bit unfair. The original recipe calls for 1½ teaspoons of active dry yeast for 2 cups of bread flour. I added 1 tablespoon of SAF Gold yeast and 4 cups of flour.

AbeNW11's picture

I managed to bake a very flavoursome sourdough...

February 2, 2015 - 12:33am -- AbeNW11

...but no tanginess. I happen to like the tangy sourdough characteristic but I know not everyone does so thought i'd share the recipe. This was inspired by a semolina sourdough recipe but with a few changes of my own. The actual recipe called for semolina and white bread flour with a semolina fed levain whereas I used a white bread flour levain and a mix of semolina and wholewheat. I also added in a bit of olive oil. Well here it is...

 

SEMOLINA SOURDOUGH

 

Pre-Ferment

kimlisimply's picture

What should I do..

February 1, 2015 - 4:46pm -- kimlisimply

..with my rye starter? 

First a little background info.

Using the Wild Yeast Sourdough Starter recipe by Sourdolady, I began my adventure into 'Wild Yeast Land'. That was 11 days ago, partner.  My starter smells, looks and seems very healthy.

Yesterday, on the 10th day, I decided to make rye bread using this recipe, 40% Rye with Caraway, from The Fresh Loaf Bakers Handbook.

leslieruf's picture

My first ever zopf

January 14, 2015 - 11:55am -- leslieruf

 

I had a little time free just before dinner last night so thought I would have a go at the zopf recipe posted by Joy of Gluten.  I shaped (rather hubby and I had a go at shaping - thought he could do a 4 strand braid like his mum did but he didnt know how sadly so we stuck with 3 strand braid :( ) popped it in the refrigerator over night, egg washed again this morning and here is the finished product.  Made as per recipe except added a little more milk.  cant wait to eat them.

leslieruf's picture

Gipfelli

January 12, 2015 - 2:37pm -- leslieruf

Not sure if I have spelt that correctly.  These are a variation of croissants but seem to be crisp, light & flaky but not as buttery. I have eaten them many times in Switzerland but never found a recipe.  Can anyone help?  I have had a go once at making croissants and it wasnt very successful so would like to try again but would prefer to try Gipfeli if possible.  

PainduVie's picture

Haitian Bread

January 8, 2015 - 7:34pm -- PainduVie

Hi, I am a new baker (started 6 months ago). I bought a bread machine after several disappointments with bread from my local bakery. I then started to try recipes by hand. So far, with the exception of  a few failed loaves, I am doing well. I am looking for a recipe for white Haitian bread, similar to Jamaican hard dough bread, though not as dense.

The only recipe I can find online calls for honey, nutmeg, and glaze of instant coffee with milk.  This is not the traditional recipe for white Haitian bread. It is thick and hearty, yet soft.

 

AbeNW11's picture

Nice experimental recipe

December 21, 2014 - 2:58am -- AbeNW11

I have been experimenting with different hydration pre-ferments and have been getting some good results. This is my latest and thought I'd share. Very tasty and lovely soft crumb. 

 

  • Flour: 100% (70% strong white, 30% whole spelt)
  • Hydration: 71%
  • Salt: 2%
  • Pre-ferment: 30% at 71% hydration (whole Rye)
  • Optional diastatic malt flour.

 

Method:

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