The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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SulaBlue's picture
SulaBlue

"Seed Culture" vs. "Starter"

I am using Reinhart's method (based on Debra Wink's 'Pineapple Juice Solution') from the Whole Grain Breads book. I've completed the phases of the seed culture, but now I am looking at the Mother Starter section on pg 67. Again, I'm going to be faced with a HUGE amount of starter!


What, exactly differentiates the final stage of the 'seed culture' from a 'mother starter' that prevents me from using it as a starter, other than the hydration levels? I would, preferably, like to keep to a smaller volume of starter. I suppose, of course, that I could also simply half the ingredients listed and keep the same ratios. I would like, in the end, to end up with no more than about 2 cups of starter. While my starter is bubbly, it smells only lightly of beer atm - fairly young and weak, I think, after its last phase feeding. And yet it looks like he is taking it and easily quadrupling the starter? Can't I simply double it instead of quadrupling it without bad results? I have no idea why Reinhart has this idea that one needs to keep 6 cups of starter on hand.

SulaBlue's picture
SulaBlue

Sub for Molasses in Israel?

I'm trying to share my recipe with a friend in Israel - and got to the molasses and went &*^!@. She doesn't even know what molasses is. What's a substitute for that part of the world? If she were in the UK I might think treacle. What about honey? Am I correct that it's in there as a sweetener for both flavor and a sugar-boost for the yeast as well as to help with the caramelization of the crust?

ques2008's picture
ques2008

chocolate almond danish ring

Finally got myself an inexpensive digital camera and would like to show off one of my "creations" which is far from original.  I'm sure many of you have made this danish ring.  I got this recipe from www.cookscountry.com/recipe.asp?recipeids=3846&bcd=46152.  Cooks Country is a great web site, by the way, and would like to know how many of you are members and whether or not you use your membership.  They seem to have a gold mine of knowledge with truckloads of practical advice.  I'm thinking of signing up.


Anyway, I'm showing pictures of the (1) preparation for the dough where I slather it with the filling, (2) the finished product and (3) the product partially gobbled up.  I halved the recipe, and didn't quite succeed with the cutting and the turning upside of each slice, but the recipe gives a step-by-step.  I'll try it again one day, and hopefully, get the technique right!


Picture 1:  Prepping the dough.


 prepping the dough


 


2.  Danish ring fresh out of the oven:


danish ring as it came out of the oven


3.  And now, as it was partially eaten (closer look of slices - as you can see I did not quite do the slices with flying colors!)


partially eaten ring


 


 

burnit's picture
burnit

griddle bread?

Hi all


Went to a Gyro shop. They poured a flour batter like pancake on the grill. It came out like a muffin texture and would fold around gyro meat without breaking apart. It had a little corn meal in it also. I have not been able to find a recipe close to this. Any ideas? Thank you.


Hurk11


 

xaipete's picture
xaipete

My New Baking Stone

I bought a new baking stone at Sur La Table last week. It is a lot heavier and thicker than your ordinary baking stone (14 x 16 x 5/8). I'm really impressed with how it is performing. My oven is definitely getting and staying hotter and my breads are cooking more quickly and getting browner. My new stone, made by Best Manufacturers in Portland, OR, is lighter in color than ordinary stones and seems to be made of a different type of material. Anyway, I highly recommend it. It was worth the $42.


Baking Stone


--Pamela

teddybakes's picture
teddybakes

Hydration % question

I'm new with sourdough and awful at math, it makes a wonderful combination for it.  I have a question for converting a wet starter to a firm starter.  If my starter is at 100% hydration, that means I am feeding it equal parts flour and water....got that.  However, I am getting confused as to how to change it to firmer hydration %.   For example, if I want to change it to 70%, do I just feed it 100% flour and 70% water?   Do I need to adjust those amounts to take in account for the 100% my starter is?  I've searched around on the forums and I'm still pretty confused.  Sorry if this has been asked a million times before.   I appreciate any help....and I hope that I've worded this without being too confusing. 

amazonium's picture
amazonium

"Whey" to go!!

I recently made my first foray into the world of cheesemaking (with the end result being a beautiful and tasty mozzarella!) and had almost 3 quarts of whey with which to deal. Being the non-waster that I am I googled uses for it and read here that it is good for making bread. Oh baby, is it ever! I used my basic no-brainer recipe, substituted the whey for the water, and yowzers, it rose like crazy and  tastes wonderful! I have a quart of cream being 'cultured' at the moment and tonight I should have freshly made European-style butter to spread on bread. Mmmmmmmm. Plugra be damned! I think we breadmakers are an adventurous lot, so I highly recommend trying your hands at mozzarella and bread with whey!


Amaz

rolls's picture
rolls

anis baguettes - most beautiful bread but stuffed up scoring-

hi all i made anis's baguetttes today. i found it to be the best ever baguette recipe. the dough was beautiful and the baked bread was delicious. my only problem was with the scoring. it dragged. i may not be using the right tools. but still, even though it deflated i still got beautiful holes in my crumb, albeit, not like anis's!


i made up the dough as directed on previous posts by jane and david. slap and fold till comes together but still rough, then the three stretch and folds (which i did in the wide shallow bowl i used to mix the dough), during first hour. this is where the dough came together beautifully (very satiny). i just forgot to autolyse after mixing.shaping was simple, easy and fun. i shaped the same way he demonstrated in the youtube video.


this recipe is definately worth repeating over and over. i'd also like to try it as a boule or batard. has anyone tried this?


my scoring is still not working out for me. does anyone have any tips? i bought a packe of razor blades but maybe they are not sharp enough? i also have a bread knife and tomato knife. the bread knife works alrigh if i flour the loaf first (this is what i noticed).


thanks. would love to hear about everyone else's experience with this recipe.

JIP's picture
JIP

Seasoning Bannetons

I recently ordered a couple of 1.5 puond oval brotforms and was wondering something.  I have seen somewhere a description on how to properly season them in preparaion for the first bake. From what remember it involved oil and baking them at a very low temp.  If anyone remembers or knows where something like this is I would appreciate a link.  These are the first I have been able to afford and I don't want to trash them right out of the box. 

Floydm's picture
Floydm

m.thefreshloaf.com

I recently set up m.thefreshloaf.com so that I could monitor the site while away from the computer.  It isn't perfect, but it works fairly well on cell phones or other portable devices like the Kindle


I'll be surprised if there is a huge audience for this but, then again, it could be handy if you want to pull up a recipe or a photo of one of your recent bakes when you are over at someone else's house.

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