March 1, 2016 - 6:32am
New from the Capital
Just want to say HEY to everyone - This site is fantastic! thanks for making it what it is!
I don't have much experience as a baker - only with soda breads. But I love to cook. I was fortunate enough to pick up some sourdough starter from a local baker in town so I have been taking care of it and will be jumping into the sourdough world soon enough.
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There is a recipe in the handbook "Overnight Whole Grain Sourdough with Wheat, Spelt & Rye". It may be a bit adventurous but I will jump in and see what happens. Im hoping to bake it this Saturday - it wants the bulk ferment to be overnight but I will probably start it early in the morning so I can bake it by the end of the day.
Thanks for the advice!
I am thinking of doing the odd thing a bit different from the recipe.
Dissolve the starter into the water, mixing in the flour and letting it Autolyse for a half hour. Then add the salt.
Also during the bulk ferment I plan to turn the dough every half hour.
I just signed up. The content on wood fired ovens did the trick. When Spring starts to show here I will need lots of help making an oven. Have wanted to do this for years. I hope you all will help me over the hump. My bread is all whole wheat high hydration. Be interesting to see how it does in wood fire oven and how the recipe might require modification.
Thanks for your interest.