The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


alayoyo's picture

odd surface on sourdough

April 29, 2011 - 11:19pm -- alayoyo

Hi. I had a wierd bread I have been making, and wondering if something is dangerous.


I have been making a sourdough flatbread.


I mix oatbran and buckwheat in a 3:1 proportion. A little bit of salt and molasses. Enough water to make a thick batter. I let it ferment until quite funky. Bake on a griddle, a bit thinner than a pancake. I eat with a schmear of pesto. I like it because it is fast, has a strong taste, and healthy. I had been making english muffins before and this is much easier.

ChefDanMar's picture

Fermentation length of wild yeast leaven question

March 16, 2011 - 11:11am -- ChefDanMar

Hello all,

I have been working with leaven raised breads for the past month with some varying results.  I hae been experimenting with different hydration amounts mostly, however inadvertently with fermentation times as well.  While I have many quesitons the one I would like to focus on now is when to feed my leaven.

  Is a 16 fermentation period for leaven too long? Even if it does not smell sour? 

  Should I try to cut that  time down? 

Stephanie Brim's picture

Observations on whole grain breads

January 28, 2010 - 3:37pm -- Stephanie Brim

I just wanted to add a couple of observations about the 100% whole wheat sandwich breads I've been making lately.

First off, the epoxy method really does work. I've done it now by hand and by mixer and it really isn't that hard. I really like it. It seems to give the whole bread a better texture, and I'm getting whole grain breads that are soft enough for even my toddler to like it for PB&J sandwiches. And that's something.

goren's picture

Fermentation has little effect? (beginner seeks advice)

January 21, 2010 - 8:39am -- goren

I've recently started trying to bake bread. I've tried a few plain breads from "The Bread Baker's Apprentice" and I feel like I'm getting bland bread. I find the bread even lacking in that nice yeasty flavour. I've done overnight fermentations in the fridge as well as out. 


Can anyone advise on what I might be doing wrong?


Thanks so much!

cognitivefun's picture

do eggs go bad in a long fermentation?

January 5, 2010 - 11:29am -- cognitivefun

Normally, enriched doughs are made using baker's yeast and relatively short rise times.

I made a Greek celebration loaf using PR's BBA recipe pretty much.

The eggs went in and the fermentation times turned out to be like 8 or 10 hours do to the high percentage of wild yeasts, and a confluence of that and baker's yeast (not instant).

I am wondering if the eggs go bad in this scenario as in "do not eat".

Anyone have experience with this?



UnConundrum's picture

Looking for suggestions...

November 2, 2009 - 5:42pm -- UnConundrum

Every Christmas Eve, I bake about 50 loaves of bread and deliver to friends and family.  I've been doing this for about 25 years.  I have a bad back, and I cant seem to take the long day of mixing and baking anymore, so I've moved to naturally fermented breads over the last few years.  Generally that's been a help as I easily have my dough ready for shaping and baking in the morning, pushing half the work into the day before.  Now, I'd really like to push the shaping to the night before as well, dealing only with baking the day before Christmas.


gcook17's picture

 I was getting tired of covering my mixing bowl with plastic wrap to keep the dough from drying out while it fermented.  For me, unrolling, tearing, stretching plastic wrap has always been like wrestling an octopus.  Besides, I hate throwing it away after using it for a few hours.  I wanted to find a dough fermentation bin that had a top that would keep in the moisture but wasn't airtight.  I was buying half sheet pans at my local Smart-n-Final and noticed what looked like the perfect containers. They were plenty big enough for folding the dough in the container.  They had smooth bottoms that would allow the use of a plastic dough scraper and make cleaning easy.  They had tops with little vent thingies that could be opened or closed.  Most amazing of all they were cheap.  They came three in a package for about $20.  The only problem was that I had to get three of them which I didn't think I needed.  I decided to wait until I had scouted around to see if I could find something comparable that I could buy just one of.   Some bins had convoluted bottoms that would make it impossible to scrape out the dough.  They had fancy lids that sealed so well that no gas could escape and complicated seals that would make them hard to clean.  The better ones cost almost three times as much so I finally got the set of three.

Here are some pictures.  The familiar book is in the picture to give an idea of how big they are.  The brand is Reynolds.  The largest batch of dough I've used it for so far was 6 lbs. 

Here's a close-up of the vent.  The almost readable word on it is "Casuals."


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