The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thank you, Lazy Loafer!

DesigningWoman's picture
DesigningWoman

Thank you, Lazy Loafer!

Wendy, I tried your Sage and Onion Levain for Thanksgiving and like the formula so much that I gave it another spin, this time with a seed soaker in place of the sage and onion. I'm loving it, so thank you for having shared your basic white formula!

I'm thinking of increasing the percentage of whole wheat -- or am I asking for trouble?

All the best,

Carole

hreik's picture
hreik

Those loaves are just gorgeous!!!  you should be so pleased.

hester

DesigningWoman's picture
DesigningWoman

"Gorgeous" is maybe a bit overstating it, but I'm very satisfied with these, especially the big one that I left a tad too long in the oven!

But I've been playing with add-ins, soakers and bulk fermentation times. I thought for sure that I'd pushed these way too far, especially for my T65 flour, but it would seem not.

More experimentation to follow ;-)

Happy baking.

Lazy Loafer's picture
Lazy Loafer

Those look awesome! I used a basic sourdough recipe (might have been the one from from Bread Magazine; can't really remember!) originally for the Sage & Onion bread, I think. It's been a while! Anyway, I often use a basic recipe like that and change it up with add-ins and different flours. So go for it!

Wendy

DesigningWoman's picture
DesigningWoman

I'm glad you approve. Now that I've figured out it's a 1:2.8:4 formula, I will be playing. Thinking of upping the whole wheat a tad, but it'll depend on time frames for bulk and proofing. And maybe if I get really good, I can up the hydration and it'll be 1:3:4, which is a heck of a lot easier to remember! 

Thanks again for sharing, and keep those loaves coming!

Carole