I thought I would try creating a blog of my bread making, starting this new year with my new Kitchenaid 600 pro and a new book, The Bread Baker's Apprentice. I am also determined to learn how to use baker's math, although I find it rather confusing especially when I am so used to looking and feeling the dough to see if it needs more water or flour.
I made 3 batches of bread this week. The first was my sourdough using a 100% starter of all purpose flour and water. Here is a picture of my active starter, plus a link to more pictures of how I feed the starter:
I used this fancy recipe....
What can I say? Basically when I measured out a cup of flour it gave me 148 grams, and I simply used that as the starting point for my bread. I've been making this same loaf for years and it works for me. My newest starter is about 3 months old and really starting to get some good flavor to it. I have pictures etc of the first days batch here:
|Just click on the link for all the pictures and explanations..... From Sourdough Rolls
Since if you click on Sourdough Rolls above right under the picture, and it takes you to a zillion photos and exactly how I made this bread I thought I would leave it at that. I made a second batch also, but when I scored the tops I didn't do it well enough and while they turned out nice with good crumb inside I didn't like them as well. As with all good things, can't have great results every time....
Sidenote: I love whole wheat bread and used to make sourdough bread using 100% whole wheat, but it upsets my tummy now so I pretty much stick to bread flour and all purpose flour. I usually only make small rolls, since I make a 1/3 whole wheat for my husband who has trouble with white flours. I have been thinking of trying the whole wheat recipes again to see if by some miracle I can eat them again. I so miss the taste of a really good whole wheat bread.
More later..... Anadama bread