The Fresh Loaf

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Diary of First Attempt at Starters: Reinhart's Pinapple VS Ortiz's Cumin---Day 1

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Diary of First Attempt at Starters: Reinhart's Pinapple VS Ortiz's Cumin---Day 1

Welcome to my Lab of sorts.  For the next week or so, I will be documenting my progress on two different ferments I started at 12AM EST on March 6th, 2013.  The first is from Peter Reinhart's book Artisan Bread Every Day.  The other is from Joe Ortiz's The Village Baker. The reason I chose to do two different recipes at the same time was partly to see which process suits me best and partly to help insure that I'll have at least one to bake with at the end if one fails.  In addition, since they both use a unique ingredient (Reinhart's pineapple juice & Ortiz's cumin) I'm curious to see what the effects will be on each.  Below are the recipes I used and pictures of the finished products. Reinhart’s is in the red topped container, Ortz’s is in the blue one.

 

What a difference right?

Peter Reinhart's Recipe

Seed Culture, Phase 1: Day 1

3 1/2 tablespoons (1 ounce) whole-wheat flour, whole rye flour or unbleached bread flour

1/4 cup (2 ounces) unsweetened pineapple juice, filtered water or spring water.

In a small non-reactive bowl or a 2-cup glass measuring cup, stir the flour and juice with a spoon or whisk to make a paste or sponge with the consistency of thin pancake batter. Make sure all of the flour is hydrated. Cover the bowl with plastic wrap and leave at room temperature for 48 hours. Two to three times each day, stir the seed culture for about 10 seconds with a wet spoon or whisk to aerate it. There will be few or no bubbles (indicating fermentation activity) during the first 24 hours, but bubbles may begin to appear within 48 hours.

                 

Very Soupy. Not much to it. Drew a line on the container to keep track

Joe Ortiz's Recipe

Chef: Day 1

 ½ Cup (78g) organic whole wheat flour

⅛ tsp. cumin

¼ Cup (46g) spring water

½ tsp. organic milk

Combine flour and cumin in a non-reactive bowl.  Stir in water and milk until a small ball is formed.  Turn out onto clean work surface and knead briefly.  Place in a non-reactive container and cover for 2-3 days until doubled.

 

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12:00 AM March 7, 2013

Ortiz's starter has darkenend on the surface and flattened somewhat. Reinhart's--no change