The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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andychrist's picture

Pineapple Yeast?

Found an aging half cup of pineapple juice in the fridge, had an aroma of ferment so I warmed it up on the stove top until it bubbled and foamed. Incorporated into another batch of sweet potato dough whose recipe I swiped from Floyd here. As you can see, got good rise in my briouche, nytzels and qaiseroles. 

Wondering now if if my SD starter might be so active because I cultured it using Debra Wink's pineapple/organic rye method. Tenant of mine being treated for Lyme told me his doctor instructed him to avoid any products that could contain yeast, which included pasteurized fruit juices from even freshly opened bottles or cans. So could there be enough living yeast in processed pineapple juice to alter the composition of the wee beasties in a SD culture? Thought that the growing medium determined the outcome, but is it possible that the pineapple introduces a strain of yeast that would not otherwise have been hosted by the rye, and that it could survive and multiply to become a significant or even dominant contender among all the other micro organisms? Would have thought that once it's initial source of food, the fructose in the juice, had all been consumed, the non-native yeast would have petered out. But if it does indeed persist, the subsequent starter might exhibit different characteristics than one begun with plain water. In which case then the pineapple juice has contributed more than just acidity!

Since it matured, I've always keep my rye starter refrigerated and feed it (about weekly) by first stirring in water cold from the tap before mixing in more rye meal until I have double the original volume, then take out half again for new dough and return the remaining amount back to the fridge. Interesting thing is, even cold like this, the starter always foams right up as soon as I stir in the water. Don't recall the simple whole wheat starters I maintained in the [now distant] past responding with such vigor. Which leads me to consider whether some strain of commercial type yeast (which as I understand is bred from fruit sources rather than grains) might have been introduced by the pineapple to my SD. Or do rye starters commonly behave this way? Thanks for any info about this. 















pizza fool's picture
pizza fool

Mill for sprouted, dried grains?

Howdy! Thinking about milling my own wheat flour, and anticipating Peter Reinfeld's new book this fall on using flour made from sprouted grains.  Part of me feels like I should wait and see if he recommends something, and the other parts of me hate waiting. I can't imagine spending more than $300 on a device to help me bake slightly more delicious bread once a week. Any suggestions?

risenshine's picture

What a wondeful website!

Hello Everyone ( around the WORLD! )

    I'm new to bread making.. or should I say I'm new to making bread the RIGHT way... I've learned more in an afternoon reading the "lessons" above and a few posts than I've ever learned before. I have a whole wheat Poolish for bread and one for baguettes, made for tomorrow's adventure! I also grind my own wholewheat and it was frustrating making bread. I think I understand now why I've had problems... This website is amazing!

    On a side note. It these troubled times so many are facing, it is so nice learn a basic but fundamental skill that creates so much joy. This is a happy website and may be a new haven for to get my dose of positive energy. I look forward to sharing my successes and mistakes with you all..


Tom -  Delaware, Ohio USA

Windischgirl's picture

ISO suggestions: Baking for a friend on the AT

A family friend is currently hiking the Appalachian Trail--brave woman!--and I would love to send her some homemade bread.  I need a formula that is both nutrient-dense, to give her good energy to hike, but also has good keeping qualities.  I'm thinking a recipe with a high percentage of sourdough, and perhaps some rye, would meet these qualifications, but I'm interested in what other TFL-ers think. 

Right now the contenders for possible recipes include Leader's Whole Wheat Genzano, or Hamelman's Five Grain Levain...however, I'm open to suggestions.

I have a good bit of spelt flour in my freezer, as well as atta, AP and WW are always available...but am currently out of rye.  Full compliment of grains, seeds, nuts available as well!

Ideas?  Suggestions?


Wingnut's picture

This past weeks baking

I have been layed up with a twisted foot so I have had a busy week Baking and Cooking.

The Bread is a new one for me in Hydration. 28% Whole Wheat Sourdough at 80% Hydro, one with Lemon marinted  Olives and Oregano. The next with Toasted Walnuts and Sage.

Mixing in the flavours…..

Proofed and ready to bake after 16 hours...

Out of the oven...

Crumb Shots...

Breakfast Snadwich…Bacon & Egg on olive toast

Leftover Dough made into Pizza...

Also made Char siu bao for the sainted wife...

Then a Pear and Hazelnut cake for her workmates...

And some ribs for good measure...

Cheers all,


Alamar's picture

Vegan Cinnamon Rolls

I really like the cinnamon rolls' recipe that included mashed potato and I forgot the name of the lady who originally posted it.  But I'd like to take her recipe and turn it into a vegan cinnamon roll's recipe.  I think I can simply use non-dairy milk in place of dairy one.  However, I'd like some feedback about egg's substitution in this case.  Flaxseed meal came to mind, but I honestly don't know if its outcome will be useful or successful.  I don't like using any egg replacer products that are sold at the supermarket either.  

I tried 3 different vegan cinnamon roll's recipes that I found on the web but these did not work out for me; the rolls came out tough, crusty and the final rising wasn't successful. The rolls did not rise while baking either.  

Any help is greatly appreciated!


crawford214's picture

eye infection

I just started baking at my job and after a week i acquired an eye infection. if  a natural spore from this region is harmless until fed into my starter, could this be a problem with my starter or just me?


John H's picture
John H

Dinner rolls

I've been working on making dinner rolls.  Loosely based on floydm's kaiser rolls (which are based on the BBA rolls).  What I've done though is use my sourdough starter to build the recipe.  

The basics:

90 gm 100% hydration starter (20 gm starter + 35 gm AP flour + 35 gm water - about 8 hours at room temp)

454 gm KA unbleached AP flour

200 gm water

Autolyze 30 minutes.    This is one issue - the flour/starter/water is pretty stiff.  I had a difficult time mixing in the final water/salt/etc.

9 gm salt

14 gm sugar

10 gm malt powder

14 gm oil

27 gm final water

1 egg

1 egg white


mixed in KA mixer and flour added until the dough formed a decent ball.  Probably 40-50 gms added flour.  I had to break up the autolyzed dough by hand, the mixer and dough hook weren't getting it done.


2 hour bulk proof

Separated and rest for 10 minutes

Formed into 8 rolls - flattened slightly and folded to center.

1 hour rest top down on parchment paper with poppy seeds

Turned over, covered with plastic wrap and retarded overnight in the refrigerator.


25 minutes on a baking stone at 425F


Very tasty - a little dense.  Decent amount of oven spring, but the rolls are somewhat flattened, not roundish like the hard rolls I remember.   I'm not sure I saw a 2x doubling on the 2 hour bulk proof.  I need a better proofing container and / or a better eye I guess.



TylerDavis's picture

poorly insulated ovens

I live in a very hot climate and hesitate to turn on my oven because it heats the entire house for hours afterwards.  Are all home ovens this poorly insulated, or do I just have a cheap model?  

I assume there is an airgap between the sheet metal layers.  Why don't manufacturers put and inch of Kaowool in there an sell it as an EnergyStar model?

firstoven's picture

Sourdough Crust

I'm new to baking.  I have been letting my dough rise in a linen lined banneton.  After baking, the crust comes out on the pale side with a sandy texture.  How can I get a more glossy mahogany crust?