I just converted this to a sourdough (levain) recipe and it has turned out great. Yeasted version is way quicker but doesn't have the taste. Great taste and texture, really good with PBJ.
I am quite new to this site and live in a smallish town. I am trying the levain in Local Breads. Has anybody tried this without organic flour? and to what end? I am on day 2 with reg. grocery store bread flour. Any input would be appreciated.
Hi. I've just purchased Dan Lepard's The Handmade Loaf and am dying to try his leaven recipe. However he uses yoghurt and we can't have dairy in my house (alas), so I was wondering if anyone could recommend a substitution.
Also, a lot of his recipes include milk or buttermilk as well as butter. Any suggestions how to handle this?
I'm a newbie, and after several attempts at creating starters, decided to follow (to the letter) Hamelman's Liquid Levain instructions from his book: Bread.
I put together an Excel workbook for working with bread formulas. Although there are other similar tools on this site, this one has some nice additional features. Let's say you have a formula for a sourdough bread, but you want to make a couple changes. First, you want to add 10% spelt flour, you want to up the hydration from 65% to 68%, change the salt form 1.8 to 2%, reduce the dough yield from 3.5 pounds to 3.0 pounds, and increase the percent of pre-fermented flour from 15-20%.