Greetings -

Can anyone recommend a nice LIGHT sourdough recipe.

Most of what I've created over the past four years or so tend towards the heavier side.

Thanks.

- Richard

www.oldWithoutMoney.com 

A professional baker acquaintance of mine recommended that I work with more 100% white flour doughs for practicing my hand-shaping skills.  White bread always reminds me a little bit of candy, and I happened to have on the counter some cacao nibs from garnishing the previous night's hot chocolate: hence, Cacao Nib Sourdough Bread.

Preferment: 140g KA white AP flour; 84g water.  Target 60% hydration

Soaker: 15g roasted cacao nibs (Scharffen Berger brand), crushed lightly in a mortar;  20g water

I baked my first challah last Thursday and wanted to share.

Hello Everyone

 My girlfriend and I are thinking about trying to bake bread and other things using flour that we have made ourselves. Does anyone know of a recipe book conataining recipes for home milled flour that would be appropriate for begginers like us?

Thanks alot

Johannes

This weekend I baked an Orange Prune Bread from Beth Hensberger's Bread Bible. Despite some quirks about the book that annoy me, all of the recipes I've baked from it have turned out very good. This recipe was no exception: I enjoyed it and my kids loved it.

Can someone help me create a marble rye recipe? I am looking for a lighter crumb than my normal sourdough as this will be a few loaves for friends. Here is what I was planning on doing.

Use a refreshed starter and build to 200g (used to split for seperate levains)

Rye Bread

400g white flour
200g rye flour
16g salt
400g water

Pumpernickel

400g white flour
200g rye flour
16g salt
100g molasses
5g cocoa powder
375g water

Hi folks,

I am in the process of trying out Jeffrey Hamelman's recipe for Vollkornbrot, prompted by a German friend's whining about the lack of real rye bread in this country. In the process, I came across a mistake in the recipe for preparing the sourdough starter. The starter recipe as printed (Hamelman, 2004; p. 217) calls for 3 5/8 cups of rye meal, 5/8 cups water, and 2T + 1stp mature sourdough culture. However, if you prepare this you will end up with dry crumbles of rye flour, definitely not a viable starter.

On Mother's Day I found myself without a prepped starter or poolish. There were some leftover mashed potatos in the fridge, so I hit the cookbooks and found a recipe that fit the bill in Bernard Clayton's New Complete Book of Breads.

I need a recipe by Easter for homemade artisian grissini - preferablly wholegrain.  Can anyone help?  Photo on end results would be great too. Thanks.