Hi Loafers. I've been lurking and learning from the Fresh Loaf contributors for some months but this is my first post. Hopefully someone can suggest a cure for my sourdough blues. I've been home bread-baking for 15 odd years with commercial yeast leavening, but about a year ago decided to experiment with sourdough. My starter was based on 1/3 wholewheat flour to 2/3 white. It came to life with gusto. I live in Africa and I guess our wild yeast are really wild!
I am new to making bread, and have made a number of loaves using King Arthur bread flour, salt, water and a sourdough starter. The bread tastes great, but when I toast it I am never able to get the crumb to turn brown and crispy, no matter how long I toast it for. What could be going wrong? (The toaster works fine by the way...)
Hope anyone out there could help. I currently use 2 mixers for my production, a 20 quart planetary mixer and a 5 quart KitchenAid mixer. I use my KA mixer for small batches or to test new formulas. Then I use my 20 quarts for bigger and heavier doughs. My problem is... when i mix dough using my KA mixer, my bread usually turns out soft, but when I mix it using the bigger mixer, it kinda turns harder than expected. Now my question is, would there be a difference in the final product when making larger quantities?
Hi. I'm a new member of the forum, though I've read a lot here just recently. I haven't baked bread in years, and then it was mostly in a bread machine. But this no-knead bread is so easy it's become a habit. It's also very good! I'm still working on a good whole wheat version. Today's dough is half AP and half WW flours. The only recipe changes are adding 1.5 Tbsp gluten and more water.