The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

and sourdough starters

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caliorganics's picture
caliorganics

Greetings from Northern California and Happy New Year! 

This is my very first post to The Fresh Loaf.  Just a few photos of this year's first batch of Organic Pumpkin Seed bread.  Three loaves were made - one fully baked in 2011, the next put in the oven in 2011 and pulled out in 2012 and the final loaf fully baked in the new year.  Call me sentimental.

I've been working on the formula for quite some time.  Three organic flours: unbleached white (from the fine folks at Central Milling), rye (8%) and whole wheat (8%; from the fine folks at Massa Organics in Hamilton City, CA).  Organic rye starter and seeds (pumkin, sunflower and sesame).  683g of dough per boule.  Bulk fermented for 6 hours at 65F and 10 hour rise at approximately 67F.

Enjoy!

Sean

 

Doc Tracy's picture

Hello from my RV

December 14, 2009 - 6:15pm -- Doc Tracy

Hi. I'm writing this from my rental 5th wheel. Our house burned about 1 week ago and we were forced to rent an RV while they rebuild the house due to smoke damage.  Anyway, one of the silly things I was so disappointed about losing is my fairly new sourdough starter that I made all by myself. I just started baking bread (other than a few minor efforts in the distant past and bread machine bread which I don't count) and I made my sourdough starter about 2 months ago. Had to toss it due to smoke damage.

AlexL's picture
AlexL

Filed under: Things that may grow to haunt me


 


October 7, 2009


It's been awhile since my first post. I've been working on getting french bread down since then and after about 15 batches of dough I think I've finally found the delicate balance between the science and the art of it.


Yeah I wish.


I made a giant, spongy, flat batard for a dinner party a couple nights ago that I just had a bad feeling about right from the oven. One of my friends commented that it looked like an alligator lying in wait for unsuspecting prey. Gotta love those witty food critics.


 


Alligator bread


 


My mistake was using a new recipe, using my new kitchen scale, and adhering too strictly to the measurements. It called for a 100% poolish and 66% overall hydration. Yesterday to satisfy my curiousity I carefully measured out a 60% hydration dough, which is about what I think I used to make back when I eyeballed everything and it turned out just how I like it - crisp skin and fluffy meat. I think I'm seeing a disturbing trend developing here though. This morning I weighed out my coffee grinds and recorded it in my kitchen journal with spaces saved for additional entries, then as I was weighing out my condensed milk for my coffee I had a WTF-realization moment and quickly shut off the scale and slowly backed out of the kitchen. Note to self: do not become a scale-whore.


Anyways here's my bread from yesterday:


 



 



 


Last night I decided that I've earned my baking yellow belt and was ready to learn the esoteric art of sour-do. I found a simple starter recipe using plain water and plain AP flour since I don't usually stock endangered fruit juices nor mill my own flour. I hope the other starters here won't look down on my modest little starter. What he may lack in sophistication I hope he'll make up for in street-smarts. Okay, I guess breads can't be street-smart so....let's just hope he doesn't taste like socks. Quick question: are starters generally male or female? I think mine's a boy but I'd like to make sure before I name him.


 



 



 


I'm 12 hours in and I'm nervously excited. I can't stop picking it up and looking at it. My mom used to say that that would make it fall off, so I should probably stop. It's condensing a bit on the lid and smells slightly yeasty, but hasn't risen a bit since last night. From what I've read that's still 12-24 hours away so it's all good so far. I'm keeping my fingers crossed.


 


Update: 36 hours in


The smell. Dear god, the smell. I took the lid off to feed it this morning and I just woke up, on the kitchen floor. How can something so innocent looking produce such an ungodly stench? Must separate mind from body. You can do this.

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