100-Year-old Alaska starter
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Bought this at the CrabFest pancake festival today. Can I get instructions, please? Feeding/Maintenance routine for bread? Liquidy starter for certain.
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Whole Grains
Whole grain and multi-grain breads
Today's whole rye
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60% whole rye, 40% unbleached white all-purpose wheat
1200g flour weight
67% hydration
2% salt
1 envelope commercial yeast
whisk dry ingredients in a bowl, then dump in a mound on the countertop, make a well in the center
pour water into the well, mix by hand on the countertop, then 50 French folds. Use a dough scraper as needed.
2.5 hrs bulk ferment at 90 deg F
form, then 1.5 hrs proof at 80 deg F
baked for 55 minutes at 430 deg F
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Sourdough whole wheat Sicilian semolina bread.
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With all the pizza making I have been neglecting Slo-Mo. After a good feeding yesterday I made the whole wheat & semolina loaf. It paired well with the tri tip roast.
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update 4-17: ZOJI SD-clas/flas for Breadtopia's Purse Bread Dough
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Breadtopia's recipe this week was for Lebanese Purse Bread (Kaak Alasreya).
Foodgeek recipe: fgbc.dk/34fj
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rusbrot THSD Šventinė duona -100% whole grains
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This is rusbrot's Šventinė duona which uses a thermophilic sourdough (THSD) - in the family of Type II sourdoughs along with clas/flas. I had 17 gr of frozen THSD (enough for 1/3 of his recipe, which uses 1000 gram of flour). This is a tiny loaf for all the hours of tending! But the fragrance and flavor are beautiful.
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Breads for Guests - Paderborn Rye & Workday Whole Wheat @ 85% Hydration
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Paderborn Rye & Workday 100% WW @ 85% Hydration
We have company for a couple of days so I had 2 loaves ready when they arrived.
- Paderborn Rye from "The Rye Baker". I did a retarded proof overnight for convenience. It didn't seem to work out; I have had better results following the formula which calls for an 80 minute proof at room temp before baking. Not much volume but it tastes pretty good. One of our guests, a lady of a certain age, said she had never tasted rye bread before.
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Inside of bread sticky and moist
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I tried my first loaf of whole grain bread last night. This morning when I cut into my fully cooled loaf it was slightly sticky and moist inside. It does spring back. I cooked it to an internal temp of 200F in the center. Was the dough too moist?
Recipe was 250g bread flour
50g rye flour
150g whole wheat flour
125mg mixed cooked and cooled quinoa, barley, oat, farro and brown rice
2 1/4 tsp yeast
1 tsp salt
1 1/2 cup water
It was baked at 375 for 45 min. Until internal temp read 200.
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Dark rye flour vs berries
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While shopping for dark rye berries I ran into an incongruity. While rye flours are sold as light, medium, or dark, the berries are not. Only just rye berries.
So how do I know I'm buying berries suitable for making a dark rye bread which specifies dark rye flour?
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This Week's Workday 100% Whole Wheat - higher hydration
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Photos: Workday 100% Whole Wheat 2023-04-02
Formula: "Bread" Workday 100% Whole Wheat Formula
I don't use the honey in the formula because I need to avoid sugar. My wife and I really like the flavor without the honey.
I also use 10% chopped walnuts, which my wife loves and I like.
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What is the difference between all-natural whole wheat flour and all-natural white whole wheat flour?
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Specifically, wheat Montana bronze chief and prairie gold?Thanks in advance for sharing your knowledge.
King regards,
Will F.
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