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chris319's picture
chris319

Sourdough Non-starter

Tempted by the Larraburu sourdough posts here, and having grown up on Larraburu bread in the SF bay area back in the good old days, I decided to try my hand at getting a starter going.

I read dozens of Internet posts and threads on the subject and got some KA AP flour. The first starter recipe from the web I tried was a total bum steer. It called for way too little water (yes, I used spring water) and made a thick paste like pizza dough which dried out in no time -- practically overnight. I tried again using more liquid to make it the consistency of pancake batter. After several days there started to be some activity. I then read Debra Wink's fine posts and learned that this activity was fool's gold. It smelled cheesy, like cottage cheese about to go bad. I concluded based on what I had read that my starter was growing leuconostocs instead of yummy candida humilis (sourdough yeast). Undaunted, I kept at it, trying myriad different liquids and waiting for days and days for something to happen. The temperature in my environment is in the 70s. Having read about the acidic environment needed, I tried pineapple juice, a dilution of water and white vinegar with a pH in the neighborhood of 3.5, I tried wine (slightly less acidic than pineapple juice depending on the type). After days and days, nothing -- no bubbles, no activity. The only distinctive odor I could make out was that of the liquid I used. I then decided to switch to KA WW flour using the same array of liquids. Nothing. They all just sat there as flat as a week-old glass of Coke. Using the WW flour, the residue that stuck to the side of the bowl grew plenty of mold, which unfortunately is not an ingredient in sourdough. I've been at this for several weeks now, after waiting about a week for each one to take off. I work for a living so I can't schedule my life around sourdough starter to feed it every few hours. I just wanted to see if I could get any kind of yeasty activity going.

I have read recipes for "can't fail" starter calling for honey and packaged yeast as well as buttermilk and yogurt, but this would be cheating. I should be able to get a starter going with just flour and water or some acidic liquid, right? I'm keeping in mind what resources the 19th-century Basque sourdough bakers up in the Pyrenees had available to them. They didn't have canned pineapple juice, that's for sure, and they didn't have packaged yeast. They likely had wine (which is why I tried it) and maybe they had vinegar, but they certainly didn't know about pH, didn't have microscopes or pH paper and didn't know about leuconostocs. After reading Debra's posts I thought I had the scientific advantage going for me, knowing about pH and the acidic environment favorable to yeast growth, but alas, no. I'm skeptical of mail-order starters not knowing what magical ingredients they could possibly have that my KA flour lacks. After all, the sourdough bakers of generations past didn't have an Internet with people selling mail-order envelopes of San Francisco sourdough starter on it.

I am now officially stumped. I'm almost out of ideas, short of going up to SF and waving my bowl of starter around in the air at 3rd avenue and Geary (the location of the erstwhile Larraburu bakery). I can only conclude that the air in my kitchen, my plastic bowls, my measuring spoon, my kitchen counter, the lighting, something or some combination of things is conspiring against me and lacks the magical powers needed to start a starter. Maybe it's the ionization. Something isn't properly ionized. I'll have to look for an ion meter to tell me. I suppose I could try beer, with a pH around 4. It has yeast in it but not candida humilis, right? Or maybe malt vinegar? It's acidic and I hear those sourdough critters like maltose.

Meanwhile, the 49er gold miners are beyond hungry. They are pounding their fists on the table and seem unwilling to wait another two weeks for my failed efforts at sourdough starter to turn around.

rahimlee54's picture
rahimlee54

Kitchenaid K5-a smell and white smoke

I have an old K5-a that can run for a couple of minutes with no problem but when it heats up I see faint smoke and smell a strange smell.  Can anyone point me in the correct way of a fix or do I need a shop to fix this.  If so what sort of shop am I trying to find.

 

Thanks

Song Of The Baker's picture
Song Of The Baker

Song Of A Baker - Why I Am Who I Am

I find myself on a rare occasion of being bored, having no work to do and no bread to bake or post.  Perhaps a good opportunity to share a little about my journey to bread baking.

.......................................................................................................................................................................................

Little did I know at the time, but the 'knead' to make bread was deeply rooted within my creative core long ago...

From the time I was in my early teens (good god, about 23 years ago!  I've always dreaded math), I had a creative drive within me that was itching to get out.  Luckily for me, my parents were willing and able to put me through music lessons.  I started out with piano and keyboards then moved onto the organ.  At this time, I was discovering the magic of classic rock and roll.  Listening to such bands as Led Zeppelin, Deep Purple, The Doors, to name a few.  I spent hours upon hours in my room, rewinding and listening and learning all those organ solos on my Hammond organ and Leslie speaker combo.  To this day I can still play the entire organ solo to Light My Fire by the Doors, even though I only touch a keyboard maybe once every 2-3 years.  A few good friends and school mates started a band.  I took the lead singer role and keyboards.  By the time we were 15, we played our first gig at a local club in downtown Vancouver.  Quite an experience to have at 15.  Even though we were so young, the bar tender offered us a few drinks each (parents approved of course),  All 4 of us hard rock and rollers ordered peach coolers.  Not beer.  Peach coolers.  Very rock and roll *ahem*.  Soon after, we recorded our first cassette tape of about 5 or 6 songs.  By the time junior high ended we disbanded and I took up a new instrument.  The guitar. 

In high school, when we were about 17, we started another band that would turn out to be a major part of my life for the next 7 years.  We had a good following, released an album that received some good reviews, appeared on a local TV show which aired quite a bit across Canada.  We were selling out shows and headlining in the most popular night clubs on weekends.  At one show, The Bare Naked Ladies gave us a standing ovation and wanted to meet us backstage.  This was too surreal at our age.  I was going to college and working by day, and playing shows at night.  I was having the time of my life.  My creative juices were flowing and were being spread out to family, friends and strangers to experience and enjoy.

In 1997, a few members decided to call it quits and it was the end of my music life, at least to that degree.  Over the years, I continued to pick up the guitar every once in a while, or go to a local music shop and play a piano for a few minutes.  It just wasn't the same.  By this time, I had a business degree behind me so I started working full time in management positions I was not happy with.  I did this for the next 6 years or so.  About 7 years ago I was given the opportunity to come aboard my father's painting contracting business, so I took it.  The position in the company proved to be stressful, challenging and more time consuming than I could ever imagine.  Here I am.  A manager in a high volume construction industry contracting company.  Nothing remotely close to an avenue that would allow ANY creativity to flow out of me.  It has been a very difficult last 7 years mentally and emotionally.

Last summer, I was at a cross roads.  Take over the business from my retiring father the next year, or move on and do...well, I still don't know what.  Due to the frightening unknown, I chose the former.  At that exact time, there was a major project contract I had bid on.  The bidding process was extremely gruelling and took a lot out of me mentally and physically.  I landed in the emergency room with exhaustion.  We needed this project.  Badly.  Not knowing if we landed the project or not, I had to get away for a week and try to recoup.  It was then, on that trip that I walked by a bakery cafe and was drawn to the artisan made breads stacked in the window.  I always loved and appreciated bread.  The comforting texture and flavour and look.  This feeling and urge was new to me though.  I suddenly wanted to be part of the creation of this magnificent display in the window.  The bakers in the shop were rock stars in my eyes.  I wanted to ask them questions and talk to them about the process of baking bread.  All these crazy urges, all within 5 minutes of seeing those beautiful boules, baguettes and batards.  I did not talk to the bakers, and I did not get their autographs.  Nor did I buy any bread.  I did however, come home from that trip learning that we did in fact get awarded the contract that we so much needed for the business.  But I still did not feel what I felt walking past that bakery.

That weekend I spent hours reading articles about bread and searching web pages dedicated to home bread baking.  Is it possible for one to learn how to make breads at home such as the ones I saw in the window of that bakery?  Don't you need years and years of schooling?  What about all the equipment?  Surely one would need to spend $10,000 + on an oven, no?  I stumbled on The Fresh Loaf and started reading blogs and forums as a non-member.  My questions were quickly answered that yes, it is possible that I could learn how to make bread at home.  Having never touched my hands on bread dough before in my life, I began to bake bread.  I felt that passion rise up again.  I was feeling something I had only felt when I picked up my guitar and wrote music those years ago.  This is what I needed so badly in my life.  An outlet for all that stress I deal with at my work.  Something to once again create and share with those important to me.

Yes, I decided to take over the family business.  Of course there is always the satisfaction of feeling proud in keeping my parent's hard work and determination all those years alive going into the future.  But other than that and possible financial opportunity, there is nothing more that this career will ever give me in what I truly need to flourish.  Baking bread however, has given me a creative outlet that I craved all those years after the music stopped.  A creative process where I can once again be part of from start to finish.  To make, to feel, to share.  To enjoy.  Music it is not, but it is a song of the baker.

.............................................................................................................................................

Here is a link to one of the bands that influenced our music, The Posies.  This is a great rendition of 'Song Of A Baker,' a song by classic rock's Small Faces.  I found it quite fitting to use a tag name inspired by a song that I loved long before I ever imagined I would be baking bread.  For all you rock and roll aficionados, turn up your speakers and enjoy:

http://www.youtube.com/watch?v=gb9Y9syHW_I

Lyrics below:

There's wheat in the field
And water in the stream
And salt in the mine
And an aching in me.

I can longer stand and wonder
Cos I'm driven by this hunger.

So I'll jug some water, bake some flour,
Store some salt and wait the hour.

When thinking of love,
Love is thinking for me
And the baker will come
And the baker I'll be

I'm depending on my labour,
The texture and the flavour

Hey!

I can no longer stand and wonder
Cos I'm driven by this hunger

So I'll jug some water, bake some flour.
Store some salt and wait the hour.

 

dabrownman's picture
dabrownman

Multigrain Combo Levain with Seeds & Sprouts

We are down to baking bread on Friday’s only now and outside in the mini oven at that until the amount of bread in the freezer disappears and the temperature gets below 90 F - sometime in late September.  We went with a more simple multigrain formula this time with 6 of them in the levain only.

 

We ended up at 40% whole grains if you discount the whole grain sprouts and the effect the toadies would have it they weren’t separated out of whole grains for a separate toast.  Including the toadies and sprouts we would be at 60% whole grains – 50% just with the sprouts.

 

We used 2 dough flours AP and semolina – the left over from Golden Temple Durum Atta where we had previously sifted out the atta (bran) to make toadies.  We went with 5 of the levain whole grains to make the larger amount of sprouts for this smaller sized loaf.

  

We limited the add ins to Toadies, red and white malts and some toasted and ground golden and brown flax seeds and white, brown and black sesame seeds.  Then for some seed chew we added 50 g of sunflower and pumpkin seeds to the dough and reserved 40 g to do some kind of seed art on the outside of the chacon.

  

After seeing Ian’s fine chacon example this week we wanted to get back to an earlier bake where seeds really spiffed up the outside of a chacon.  My apprentice thought with some actual design for a change the bread wouldn’t suffer any.

 

There were two levains for this bake.  A yeast water levain that was two builds of 3 hours each using 50 g of YW and 124 g total.   There is also a SD levain 3 stage one that was built separately.  It totaled 156 g and was initiated with equal parts totaling 12 g of our rye sour and WW starters.  Both the SD and the YW levains were refrigerated for 24 hours at the 6 hour build mark right after the 3rd feeding of the SD.

 

When removed from the fridge at noon the next day, the SD levain was allowed to do its final double while the YW levain just sat on the counter warming up while going for a ride with its SD buddy.

 

We autolysed the dough flours, ground seeds, salt, malts and toadies with the dough water while the 2 levains did their thing in the afternoon…about 2 ½ hours.  Once the autolyse met the levains, we did 10 minutes of Slap and folds until the dough was silky smooth and the gluten well developed. 

 

Breakfast on bake day.  This bread found here  http://www.thefreshloaf.com/node/33480/dark-russian-jewish-deli-rye-porter-onion-sprouts-and-aromatic-seeds

We did 3 sets of S&F’s and incorporated the sprouts on the first set and the pumpkin and sunflower seeds on the 2nd one. By the 3rd set all the seeds and sprouts were well distributed.  After a 25 minute rest we started the chacon artwork. 

 

First, a 100g Franz Joseph roll went into the bottom of the basket and part of the reserved seeds were laid next to it so they should be on the outside of the 150 g (2) rope braid that covered the seeds while surrounding the central roll.   Then we made (10) 1” balls and placed them next to the rope braid climbing the inside of the basket in one layer.  Then the rest of the seeds were placed next to the balls.

 

Then a reverse bialy was made where the edges were much thinner than the middle - in an oval shape so that the dough would match the basket and to make the dough be the same thickness throughout the finished loaf.  After forming, we immediately put the basket in a used trash can liner and placed it in the fridge for a 15 hour retard.

 

It proofed up nicely while in the fridge so when it came out of the fridge all it really had to do is warm up.  When ready we un-molded it onto the parchment covering the vented top of the broiler pan of the mini oven after warming up 2 of Sylvia’s steaming cups in the microwave.

 

We decided to go without the bottom of the broiler pan that would usually have extra water in it.  We tossed 1/2 C of water into the bottom of the oven as we shut the door on the 500 F preheated mini oven.  2 minutes later we turned the oven sown to 450 F and continued to steam for 13 minutes.

 

What a great lunch for a hot Friday.  Sweet potato, tomato, home grown salad greens, hot pepper jack chunks, sliced carrots, cukes, red and  black raspberries, blueberries, strawberries, cantaloupe. red pepper, avocado, home made Southwest hummus on a few lime tortilla chips.  The sammy is a grilled chicken, brie, tomato and lettuce.

At the 15 minute mark the steam came out of the oven and we turned the oven down to 425 F, convection this time.  We turned the bread 180 degrees every 5 minutes and it registered 205 F 25 minutes after the steam came out – 40 minutes total baking time.

 

The crust browned up very nicely and the design was unusual with the seeds showing up where they were supposed to poke out.  It stayed crunchy too.  The crumb turned out light, moist and fairly open for a bread with a high amount of whole grains and lots of tasty tuff in it   Best of all it is a terrific toasting bread, so earthy,chew and complex.  Could eat it all day but.... my daughter is taking it to her boyfriend in Tuscon tonight after dinner as he loves my seeded breads like this one.

How did that apple crisp get in there?  Maybe Lucy had something to do with it?  She looks guilty if you ask me.

Breakfast at Brownman's. 1 slice of maple cured bacon, hashbrowns, an egg,  cantaloupe, straw and blue berries, toast with homemade strawberry jam.

Formula

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

Rye, Spelt & WW SD Starter

12

0

0

12

4.80%

Buckwheat

10

8

6

24

9.60%

Spelt

11

8

6

25

10.00%

Dark Rye

11

8

6

25

10.00%

Whole Wheat

10

8

6

24

9.60%

Farro

10

8

6

24

9.60%

Barley

10

8

6

24

9.60%

Yeast Water

50

0

0

50

20.00%

Water

12

24

36

72

28.80%

Total

136

72

72

280

112.00%

 

 

 

 

 

 

Combo Starter Totals

 

%

 

 

 

Flour

152

60.80%

 

 

 

Water

128

51.20%

 

 

 

Starter Hydration

84.21%

 

 

 

 

Levain % of Total

29.35%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Semolina

50

20.00%

 

 

 

AP

200

80.00%

 

 

 

Total Dough Flour

250

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.99%

 

 

 

Dough Water

190

76.00%

 

 

 

Dough Hydration

76.00%

 

 

 

 

 

 

 

 

 

 

Multigrain Sprouts

 

%

 

 

 

Farro

20

8.00%

 

 

 

Spelt

20

8.00%

 

 

 

Rye

20

8.00%

 

 

 

Whole Wheat

20

8.00%

 

 

 

Barley

20

8.00%

 

 

 

Total Scald & Soak

100

40.00%

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

3

1.20%

 

 

 

White Malt

3

1.20%

 

 

 

Toadies

15

6.00%

 

 

 

Sunflower & Pumpkin Seed

90

36.00%

 

 

 

Ground Flax & Sesame

15

6.00%

 

 

 

Total

126

50.40%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

402

 

 

 

 

Total Water w/ Starter

318

 

 

 

 

 

 

 

 

 

 

Tot. Hydration  w/ Starter

79.10%

 

 

 

 

Hydration w/ Starter & Adds

75.18%

 

 

 

 

Total Weight

954

 

 

 

 

% Whole Grain-  NI Scald

43.03%

 

 

 

 

% Whole Grain - with Scald

52.20%

 

 

 

 

 

 

 

 

 

 

50 G of Pumpkin and sunflower seeds are in the dough.

ITakeRandomPhotos's picture
ITakeRandomPhotos

Dinner Rolls with Cheese?

Ive recently been to a diner near my home that serves dinner rolls with an almost sweet cheese filling inside? I want to try to reproduce them, but I'm not sure where to look for the recipe, since I don't know what they are. Someone said it might be made with cream cheese,or similar to a Cheese Danish filling, but im not so sure, since it doesnt taste at all like it. 

 

Any help at all would be appreciated.

bruneski's picture
bruneski

Schwarzbrot

Hi, this is my first post here. I'm a novice, amateur bread maker. So far, I've worked only with a vertical pan bread machine. I usually make one loaf of bread a week.

Results have been, this far, surprisingly good (imo, of course)! I've made a few french bread loafs, a 7-grain bread, a honey wheat bread, a pumpernickel bread and a few Swedish rye loafs. The pumpernickel and the Swedish rye were very, very good (again, imo, of course)!!!

These results encouraged me to try to make a loaf of Schwarzbrot. I got hold of what looked like an interesting recipe and tweaked it a bit to try and use it with the bread machine. Of course, I'm well aware it is not a recipe for a r-e-a-l, a-u-t-h-e-n-t-i-c Schwarzbrot!

First, since the recipe seemed to yield too much dough for the size of my bread machine, I chose to half the whole recipe (across the board). Besides, since it was, flourwise, about 83% rye, I decided to tweak the proportion of rye flour and white flour to make it about 67% rye, lest I break my so far beloved bread machine. Because of the high proportion of rye, I gave it an extra 30-minute final rising time (as mentioned in the adjusted recipe). In order to get the right consistency for its crust, I gave it an extra 20-minute oven time (also mentioned in the adjusted recipe).

The result was excellent: a delicious, rich, very fragrant loaf of dark rye bread (also imo).

There is only one thing that certainly deserves some improvement: after two days, it began to show a tendency to (slightly) crumble when I sliced it. It seems it has a weaker "structure" than it should.

What could be done to the recipe to improve this characteristic? Substituting some whole wheat flour for the same amount of white flour would work? A little cornstarch could give it a better structure?

By the way, it's my impression that the chocolate, the coffee (instead of plain water) and even the molasses are basically 'darkening agents' in this recipe. Is this correct? Could (or should) any of these ingredients be replaced or outright ommited from the recipe?

I certainly realize that the dark molasses also have a sweetening effect. In this respect, I'm inclined to half the amount of this ingredient (from 4 to 2 tbsp) next time I make this bread.

The adapted recipe I've been talking about is presented below. In the list of ingredients, at the end of each line, I included the quantity mentioned in the original recipe.

I'll deeply appreciate any advice I can get from you! Even if it concerns things I've not mentioned above!

Please, keep in mind that I'm an almost complete neophyte bread maker, even though I'm a very interested learner!

Finally, if someone has a well-tested, for-bread-machine recipe of Schwarzbrot and is willing to share it, I'll be delighted to use it!!! :-)

Thanks a lot. Take care. Bruneski.

SCHWARZBROT (adapted for BM)

Ingredients
4 tbsp dark molasses (was 8)
3 tbsp vinegar (was 6)
3 tbsp butter (was 6)
20-30 g unsweetened dark chocolate square (was 2)
1 cup lukewarm strong black coffee (was 2)
1 tsp salt (was 2)
1 tbsp active dry yeast (was 2)
2 cup rye flour (was 2½; was 5) (66,7% rye; originally, 83,3% rye)
1 cup unbleached white flour (was ½; was 1)
2 tbsp caraway seeds (was 4)
½ tsp fennel seeds (was 1)
Directions
In a saucepan combine the molasses and vinegar and bring to a boil. Remove from heat and stir in the butter and chocolate. Stir until they melt. Set aside to cool to lukewarm. Place this mixture in the bread machine pan. Add the lukewarm coffee and the salt. Mix well. Add the rye flour and the white flour. Add the yeast. Set cycle to Whole Wheat, bread size to 600 g and color to Dark. Start the machine. During the first mixing phase, gradually add the fennel seeds. When it beeps, after the first rising phase, gradually add the caraway seeds. After 2 minutes into the Baking cycle, turn the machine off and let the dough rise for an extra 30 minutes. Turn the machine back on and start its Baking cycle again. After the machine is done, check if the bread is crusty. If not, give it some more oven time at 200 oC (preheated). Yield: 700-g loaf.

greedybread's picture
greedybread

Kuchen Anyone???

Ja danke!!Apricot, Almond and Apple Kuchen


Today in case you haven’t guessed we are off to Germany. Not a country I have been to apart from a short stay at Munich airport and Frankfurt Airport in the dead of night and early early morning!!

So without further ado….  What are we aiming for today?

I was a DUH and forgot that Kuchen means cake in German so I have used my kuchen ring piccies as no other piccies gave a good indication of what I wanted to portray prior to showing what I baked.

Apricot, Raisin and Apple Kuchen

This recipe was adapted from the stunning recipe by Ruth Joseph in her Delightful and beautiful book “Warm Bagels & Apple Strudel” . I will be working on and testing a few more of these wonderful recipes. I understand the Hairy Bikers tested this and gave it the thumbs up!!

Shabbat Apricot, Apple and Raisin Kuchen.

Dough:

  • 200 mls of warmed milk
  • 3 tsp dried yeast
  • 4 cups of strong bread flour
  • dash of salt
  • 100g butter (or dairy free margarine)
  • 100g castor sugar
  • 2 beaten eggs
  • 4 tbsp orange/ lemon zest
  • Extra egg and 2 tsp milk for egg wash

Fruit all ready to go

  • Filling :
  • 1 can (440g) of Apple slices or pieces (not cubes though)
  • 1 can of drained apricot pieces
  • 1 cup raisins
  • lemon/orange zest to taste
  • 1/2 cup walnut pieces
Icing:
  • 1 cup of icing sugar
  • lemon juice to mix
METHOD: I used quite a bit of zest as i love it, you may like to use less .
  • Add 3 tsp of the sugar to the milk , mix well until slightly dissolved 
  • Add yeast and leave in a warm place until creamy and frothy. Usually 10-20 minutes.

While yeast is feeding:

  • Put all dry ingredients into a bowl , Flour and salt.
  • Rub in the butter to the Flour mix
  • Stir in sugar and zest
  • Remove yeast from warm place. 
  • Add beaten eggs to the yeasty mix and beat well
  • Pour into the dry butter mix and combine until a smooth dough
  • Turn out on floured area and knead well for 6 minutes.
  • Place in lightly oiled bowl and cover with a tea towel and leave in a warm place for 1-2 hours or doubled in size. 

     

    Rolling up the Kuchen

When Dough is almost ready:
  • Mix apple, walnuts, apricots, raisins and zest together
  • Tip dough out on floured area and roll out into a rectangle.
  • I think mine was 40cm by 20cm.
  • Spread the apple filling over the dough and fold the edges all around the dough in slightly  and then roll up like you would cinnamon buns,Chelsea buns or a Chocolate log.
  • Place on Baking tray
  • Slash a few slits along the top of the Kuchen.
  • Cover and leave in a warm place for 45-60 minutes.
  • Pre heat oven to 200 Celsius.

Rolled up and ready for egg wash and baking!!
oops and slashing:)

  • Brush beaten egg wash over the kuchen and place in the oven.
  • Bake for 30-40 minutes (dependant on your oven)

ready to ice

 

  • Remove from oven and cool on the tray.

Very delicious

  • When cool, make up Icing by combining 1 cup of icing sugar and enough lemon juice to make a paste
  • Drizzle over the kuchen when cold.
  • As soon as icing is set, cut a HUGE slice, pour a large cuppa and enjoy!!

http://greedybread.wordpress.com/2012/05/27/kuchen-anyone-ja-danke/

https://www.facebook.com/greedybread

theprudenttart's picture
theprudenttart

no-knead almond bread

I adapted Jim Lahey's no-knead walnut bread. While the crumb is a little dense, the bread itself tastes amazingly light. 

Recipe, step-by-step instructions, and photos found here

 

BreadBro's picture
BreadBro

Rye Starter in a Regular Sourdough Recipe?

I've been thinking about ways of kicking up the flavor in my usual sourdough recipe. I use Peter Reinhart's recipe from Artisan Breads Every Day with a slightly higher hydration at ~ 75%. I was thinking about substituting the regular sourdough starter with a rye starter, which would add about 56g of rye flour into a total of 794g of bread flour.

I've done regular soughdough rye and I've done pain au levain, so I wonder if this would be somewhere in the middle.

Thoughts on this? Is this too little rye to notice any difference? If I add more, by how much do you figure I should alter the amount of water?

 

DavidEF's picture
DavidEF

How do I get a softer crust?

I am trying to bake a soft sandwich loaf from sourdough, using this recipe: http://www.wildyeastblog.com/2011/07/14/soft-sandwich-sourdough/ but I don't have any powdered milk, so I leave that out. Also, I usually am scaling the recipe to make more than it calls for, and using a slightly higher hydration. The recipe makes about a 64% hydration dough, and I usually keep mine at about 70% hydration (counting only the flour and water, because I don't know how to calculate the other ingredients for hydration). It almost always turns out wonderful bread, but the crust is thick, and when I store it, it turns tough. I was wondering if there is a way to get a lighter (as in thinner) crust on my bread, or at least a crust that is not tough. Is that little bit of milk powder the magic ingredient that does that? I know I've read that milk does make the bread softer, because it inhibits some of the gluten formation. Help me out here, please! Susan, if you happen to be around, tell me what I'm doing wrong with your recipe!

One thing I have already tried is baking at a lower temp for a longer time. I've also tried baking with and without steam.

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