sourdough starter method
this is an excellent article using purple cabbage of all things to make a great sourdough starter. I plan to try it next time I'm at the store looking at cabbage! found on ruhlman.com .........................
this is an excellent article using purple cabbage of all things to make a great sourdough starter. I plan to try it next time I'm at the store looking at cabbage! found on ruhlman.com .........................
Background: I have made over 100 loaves, mostly using the sourdough "no-knead" meathod. Now I have a 300W Kitchen Aid mixer on loan. I have tried the following recipe several times: http://www.lkphd.com/baking/2010/7/8/polish-country-rye-bread.html
My problem: gluten never seems to develop to anything even remotely like a "windowpane." Worse still, after just 2 minutes in the mixer, the dough starts to break down, and become progressively more soupy
Is it possible to cold retard a biga or poolish for a day or two? I assume that if I did so, I could take the leavain out with a little more flexible timing and finish the loaves on a day of my choice (within the retardation time frame). Would the finished loaves be distinctly better or worse if I retarded only the levain?
I know I could retard the shaped loaves, but I'd rather finish the process all at once. Any experiences or opinions?
Thanks, folks.
GregS
I recently posted in my blog a general formula to make German style breads with a rye-wheat flour mix.
The formula has been derived from the blog of a German baker, and it contains a bit of yeast in the final dough.
This fact caused some surprise.