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Too much yeast in my poolish! Quick fix?
Blown out loaf
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Hi guys,
I just learned the term 'blow-out' and I believe that is what happened to me this evening. I am hoping someone can look at these two pictures and tell me where I may have gone wrong.
Thanks in advance.
100% AP flour
58% water
17% peak sourdough starter (100% hydration)
2% sugar
1% salt
Hydration of final dough: 61%
Kneaded for 15-20 (by hand)
First Rise: 100%
Second Rise: 75%
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Bread baking
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Hi: Novice baker here -- want to learn~!!
What is the difference between malt powder and diastatic malt powder and when do you use each?
I'm soooo confused~!!
Your help is greately appreciated.
Thanx much~!
MickieX in MN
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Bread machines
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Hello im a new user just started making bread. Im a student and as part of our project we have been asked by a company called kenwood to improve and re-design a bread machine i was wondering if anyone had ever had any problems with a bread machine or has any tips or anything to do with them tbh would help. Any problems you could share would be a huge help thank you.
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too much rise...what to do? HELP!
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Hi everyone-
we're new to the obsession of breadmaking but since i got reinhart's book for christmas....its been experiment after experiment! what a great site this is.
looking for a little advice-
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Help! First time Seed Culture/Barm went horribly awry!
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"Hi all,
So this week I tried to make my first sourdough, and seeming as how I live in San Francisco I was pretty excited about this! I have been thoroughly enjoying "The Bread Baker's Apprentice," so I figured I'd use Reinhart's formula for Seed Culture, Barm and Starter.
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Sourdough Starter
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I have a starter and it does not seem to leaven properly. It bubbles just fine when I feed it however whenever I try to bake anything out of it, it just doent leaven properly. Now whenever I try making sourdough bread I have to add small amounts of comercial yeast just to be sure that my bread will rise. Is there anyway to make my starter stronger? If so, how? If anyone has any suggestions I would be very grateful to hear them.
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When starter takes over...
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I have almost 1200g of starter that's ready to go into bread in my fridge. I need ideas.
I know about the waffles, but I don't have a huge waffle maker. Pancakes? Blueberry muffins? Chocolate cake?
I know that at least part of it is going into pizza dough. I'm taking 300g out and mixing that with 300g of water and 500g of flour, 2-3 tablespoons of olive oil, 2-3 teaspoons of dry Italian seasoning, and 15g salt. May add parmesan, too, but not sure.
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