The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

An already grateful newbie

cre8urlife's picture
cre8urlife

An already grateful newbie

Hi TFL!

I started making sourdough bread about a year ago from a levain graciously gifted to me by a friend. I soon bought Forkish's book and watched his videos, both of which greatly improved my results. I also have a new oven (Bosch), and it was a great improvement over the ~30 year old GE I had been using.

In recent months, I have been working on finding "my" recipe. I approached it like an elimination diet-I used just AP flour at first, then added white rye, and now use some WW as well. I pretty much stick to KAF for the AP and WW, but the white rye is typically whatever I find at Whole Foods.

I want to thank the forum for helping me with a glassy bottom problem. After reviewing several old posts here, my loaves this morning were greatly improved. I think the biggest issue was how long I was baking the loaves - I cut down and that seems to have helped. Besides, I am not a huge fan of the blackened flavors in longer bakes.

This is a great community, and I look forward to learning more here.

Marnie in California

nmygarden's picture
nmygarden

We're glad to have you with us. Your loaf is a beautie! We look forward to your posts and input.

Cathy

dabrownman's picture
dabrownman

Well done indeed!

Happy baking

Captain Foulweather's picture
Captain Foulweather

It looks tasty.  I  would like to recommend  Bread:a baker's book of techniques and recipes  by Jeffery Hamelman, which I consider my bread baking bible.  See if your library has it before you buy it, and if the library is like mine, they will add it to their collections if they don't have it. 

Keep up the good work! 

Regards, 

The Bateau Boulangere

CUISINED's picture
CUISINED

also,

Learn about Diastatic malt powder, :-)

cre8urlife's picture
cre8urlife

Thank you all for your welcomes and encouragement!