Just pulled these out of the oven an hour ago. The kitchen smells very nice on this winter day (even though it was 70 degrees yesterday)!
I started baking sourdough in the summer using Patrick Ryan's recipe and technique:
The recipe calls for kneading rather than autolyse and stretch and fold.
My first few bakes produced very decent results- lively, vibrant dough with great oven spring and a nice open(ish) crumb. My starter lived in th fridge and was fed roughly X1 per week when I was baking.
I have a Nutramill and have been baking for the last 3 years or so. 2 People now hve comitted that there is no gluton in my bread. They seem to be able to tell. One other source says gluton is developed by ageing the flour. Any commints?
For my bread i mix Hard Red and Einkorn, and use the flour as soon as it is ground. I proof the yeast and add an half an egg to help the lack of gluton. My dough is sticky but this seems to make the best bread easer to slice. The lack of gluton makes it weak and cakey but it is acceptable.
I'm switching from the 1847 Oregon Trail Starter made famous by Carl Griffith. I had obtained a free ($1 donation plus S.A.S.E) dehydrated sample from www.carlsfriends.net.
This is one powerful starter, especially when fed with whole wheat. It blooms quickly when fed, and you can use much less than you think you need. I kept over-proofing my dough, even with only 10% prefermented flour. (That's 20% wet starter weight to total flour, when the starter is hydrated at 100%.)
I know that deflating the gas brings oxygen into the dough and CO2 out, which is good for yeast development.
I have a calculator app for the amount of yeast in pizza dough. If I for example set that I want the dough to ferment 10 hours at 20 °C, then it calculates the right amount of yeast. After 10 hours the dough is ready to be baked. The calculator works really well.
Wouldnt it make more sense to adjust the amount of yeast with the calculator instead of putting too much yeast in the dough and deflate it from time to time to prevent overproofing?
Spontaneously I documented the maintenance of my starter.