The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thanks Yippee, for giving me the idea

althetrainer's picture
althetrainer

Thanks Yippee, for giving me the idea

I was checking out Yippee's blog and noticed she did a lot of recipes with water roux starter.  I always wanted to try that out so I did.  The first time didn't turn out because I made some mistakes measuring the ingredients.  Tried it again yesterday and they turned out all right.  Gonna love TFL because one can learn so much from each other.  Thanks Yippee!


 


Yippee's picture
Yippee

althetrainer:


You're very welcome.  I hope you enjoy your new recipes.


Yippee

althetrainer's picture
althetrainer

Hey Yippee, I really like the texture of the bread.  It's a sweet bread.  My 7-year-old loved it but my husband didn't like his bread sweet.  I would like to use the water roux start with my SD starter to make regular WW sandwich loaves.  Have you used SD with water roux starter?  I am going to experiment this weekend.  Gonna be fun.

Yippee's picture
Yippee

althetrainer:


My first ever sourdough loaf was converted from my 70% whole wheat sandwich bread formula.  Please see my blog entry:


090426 First Wild Yeast Bread - Two Builds


If you're interested, I'll supplement any additional information needed to make this loaf shortly.


Yippee

althetrainer's picture
althetrainer

Excellent!  Those looked very good and some of the pictures reminded me of whole wheat buns.  Hope you don't mind me running with your idea again.  I probably will just use my basic SD WW recipe and dump everything together.  I would never have your patience to check it every 15 minutes.  It would drive my husband and myself insane!  Will keep you posted.  You're awesome!


Yippee's picture
Yippee

 how it turns out and share your techniques.  Thank you.


Yippee

plevee's picture
plevee

Is this just water & flour boiled to a paste?

Yippee's picture
Yippee

is a mixture of flour and water in the ratio of 1(F):5(W) by weight heated up to 65 Celsius to achieve gelatinization of starch in flour, which presumably would retain more water in the dough. Bread made with this starter will have a softer and springier texture plus extended keeping time.


Yippee