Sourdough mini baguette's & Anadama bread
I thought I would try creating a blog of my bread making, starting this new year with my new Kitchenaid 600 pro and a new book, The Bread Baker's Apprentice. I am also determined to learn how to use baker's math, although I find it rather confusing especially when I am so used to looking and feeling the dough to see if it needs more water or flour.
I made 3 batches of bread this week. The first was my sourdough using a 100% starter of all purpose flour and water. Here is a picture of my active starter, plus a link to more pictures of how I feed the starter:
|From Feeding Starter|
I used this fancy recipe....
|From Sourdough Batch day 2|
What can I say? Basically when I measured out a cup of flour it gave me 148 grams, and I simply used that as the starting point for my bread. I've been making this same loaf for years and it works for me. My newest starter is about 3 months old and really starting to get some good flavor to it. I have pictures etc of the first days batch here:
|Just click on the link for all the pictures and explanations..... From Sourdough Rolls|
Since if you click on Sourdough Rolls above right under the picture, and it takes you to a zillion photos and exactly how I made this bread I thought I would leave it at that. I made a second batch also, but when I scored the tops I didn't do it well enough and while they turned out nice with good crumb inside I didn't like them as well. As with all good things, can't have great results every time....
Sidenote: I love whole wheat bread and used to make sourdough bread using 100% whole wheat, but it upsets my tummy now so I pretty much stick to bread flour and all purpose flour. I usually only make small rolls, since I make a 1/3 whole wheat for my husband who has trouble with white flours. I have been thinking of trying the whole wheat recipes again to see if by some miracle I can eat them again. I so miss the taste of a really good whole wheat bread.
More later..... Anadama bread