Im more of a reader than a poster but figure I may as well saw hello. Came across this sight in my early sourdough journey. As a person with multiple health conditions including a massive number of allergies there is never just a recipe I can follow as is so i set out to learn the science of ingredients and methods to more effectively substitute them.
I've been attempting to perform a Whole Wheat Poolish involving:
250g King Arthur Whole Wheat Flour
325g 2% fat milk
15g Honey for the yeast activation
A pinch of yeast????
I couldn't determine the mass of yeast since my scale wasn't sensitive enough below 2 grams. I let it sit in a 42 Fahrenheit fridge overnight for 8 hours and then relied on one hour intervals between 75 degrees Fahrenheit in the kitchen counter and refrigeration. This is so far how the poolish looks like.
Does the substitution of whole wheat and/or rye flour in place of WBF (say 10% ~to ~ 20%) change the hydration in a recipe?
For example, instead of 500gr straight WBF (other ingredients being unchanged):
50gr whole wheat flour
50gr rye flour
Do I need to add more or less water to achieve the correct hydration?
My dough feels slightly drier or stiffer with these substitutions.
I would like to introduce the newest member of our family. After callously throwing away Slow-Moe because I was sure I would never bake another loaf of bread (depression sucks.) Then mistakenly burning Sloe-Moe 2.0 alive, I give you Slow-Moe, "son of Jack" I was gifted a piece of "Jack" by a generous baking buddy. (Thank you Karen)
Big befuddlement! I wanted to make a sandwich loaf for a friend and followed Trevor's recipe, which seemed easy enough. I halved the recipe to make one 21cm loaf. The only thing I did differently was to let it bulk at room temperature for an hour before retarding it overnight (he does say in the comments that the dough can handle a retard of up to 24 hours). Took it out of the fridge, warmed it up for maybe an hour, preshaped, rested, shaped and proofed before baking.
I brew beer pretty regularly and one of the byproducts of the mashing process is a bunch of grain that's had all of the sugars removed from it. I usually compost it but every once in a while I dry it out in the oven and then grind it into a flour.
I've found that when added at about 10% to bread or pizzas, it gives a really nice nuttiness and boosts the whole grain flavor. Any more than 10% and it starts to make the dough very tough.
How quickly does a barm preferment, made from equal amounts of barm to flour by weight, take to activate and be ready to use in a dough?
...and just to be sure is the barm the froth on top of the brewing beer? Or will the beer itself, at this stage, have enough yeast floating about to activate a preferment? How long does it keep in the fridge?
Recently, I've been looking at bagel recipes and I've noticed that some of them call for a bulk ferment after kneading, while others shape the dough directly after kneading. Does the bulk ferment have a significant purpose? How does it affect the end product?
Also, if anyone has any good bagel recipes they could recommend, they would be greatly appreciated :)