Capturing the wild yeasts.
I have been making a "sourdough" rye for over 30 years - although I suppose technically it isn't sourdough as I add yeast... I love the recipe - it gives me a tangy sour chewy loaf like a NY rye, but I would like to make a similar loaf using no added yeast ...
Hi all,
Up till now i've been a silent reader of this great bread database.. Now it's time for a question.
I've recently started making non-wheat sourdough loaves, using whole rye and spelt flours only. Obviously the dough is much waterier and sticky, and the loaves flatter and denser. Right now I'm streching and folding my current dough every 30 minutes, in hope for some improvement.
So- If you guys have any tips on how to get better textures and rise without using wheat flour- you'll be saving my loaves and guaranteeing yourselves a place in bread heaven.
I was looking for this since a while !Coming across Laurel Robertson's Bread book( love it!) I found her oat bread but done as a regular yeast bread. Since I am borderline diabetic and a bread aholic, I was looking for a nice sour dough oat bread. Txfarmer posted the perfect formula (thank you txfarmer). The one with whole wheat turned out perfect( but the computer ate the pic :( ) . This one is a mix of AP, whole wheat and rye.I also used steelcut oats instead of rolled ones. Both make nice sandwich loaves.
I have been making successful loaves with this method;
800g 365 Organic All Purpose flour
200g Fresh ground Hard Red Spring Wheat
780g water
300g Levain
Kitchen is around 66º F during the day. I would bulk ferment for about 7 to 8 hours with S&F the whole time. Proof would be 3 to 4 hours. Then bake in combo cookers. The loaves were turning out beautiful.
Just decided to bake two loaves (the same dough) on the left, cast iron DO, on the right in an unglazed Romertopf. Both pots placed into a cold oven, and bread plopped in after the preheat (475*F). Temperature of cast Iron bread when it hit the cooling rack 208, clay pot 198. I thought that was interesting.
So I found a pretty cool recipe online that I want to try out, but I'm a little confused as to what type of cornmeal to use:
http://www.food.com/recipe/sourdough-cornbread-388529
I like this recipe because its simple, it incorporates an overnight fermentation, and it lets me cook it in my cast iron skillet which is always a good thing.
Hi! I am looking for the technique of how to make a soft chewy crust like San Luis Obispo sourdough. Thin crust. Lower tempurature, than I do my regular sourdoughs? (450 degrees). There is no dairy in their ingedients, so I know thats not they key. Any suggestions? Thanks!
Wendy
Hi!
I was hoping to get some advice on my bread baking! I posted recently, but have altered some of my methods, but still I am not getting the loaves I hope for. My current set up is as follows:
Recipe:
Process (primarily following a modified Tartine bread recipe by Chad Robertson):
Hey bakers, friends!
You guys have been great to me. This picture is just my second attempt at sourdough in the dutch oven. It works wonders for me and my family. Too much bread... is there such a thing?
I am about three weeks in to a sourdough frenzy. My starters are just about that old (three weeks), and I'm making sourdough bread for friends, for family, for co-workers and for dogs. Whoops!!! Someone left the bread out on the counter and maybe our puppy a very happy puppy.
I made up a large batch of sourdough loaves this weekend, but decided to have one of them as a full-flavoured savoury loaf! And having the ingredients in the kitchen, I couldn't not make a version of pesto sourdough!
