The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
ryan_d's picture

Pate fermente sitting for 4 days, maybe longer.

April 23, 2007 - 5:07pm -- ryan_d

This past friday night I decided to make a pate fermente so that I could bake something hopefully tasty this weekend.  Well, this weekend became a bit hectic and I never got around to do anything with it.  Hopefully I'll be able to bake something this week but with work and finals coming up, I might not be able to until this weekend.  Is there anyway that I can store the pre-ferment or should I just toss it and start over in a few days.  I took it out of the fridge last night and it's smelling very very yeasty so I'm not sure if that's a good thing or not.

CountryBoy's picture

Clean Up

April 23, 2007 - 1:43pm -- CountryBoy

I have only been baking bread on a weekly basis for 5 months.  During that time I have made 2 major discoveries: 1) that a major portion of the bread making process involves the cleanup of doing same and that 2) no one ever discusses this aspect.  Do you folks know things that I don't?  Is there a way to make the cleanup, simpler faster?  I use a  wooden board to knead the dough on, but I guess I should use something else like marble to make cleanup easier.  There have to be simpler, faster, easier ways to clean up but I ain't got no idea of what they are.  Please advise........

L_M's picture

Travelling with a starter

April 23, 2007 - 9:51am -- L_M

I'm now on the other side of the world (for me at least) visiting family and I was so happy to bring some of my starter that lately seems to be more active than before... so I dried some and I also made a small amount of very stiff starter to take in my suitcase - so far sounds good - but... now my suitcase is lost!! I'm really wondering what to expect when/if my suitcase ever does show up. I'm having all sorts of flashes in my mind of it oozing out all over everything - yuck!! Well it will be a lesson to me for next time, that's for sure!


ehanner's picture

This is another in my series of large boules of whole grain sourdough. I may have finally found a way to make a crumb to complex. Using perhaps more rye than I should have, this is a little more dense than I like but still flavorful. My wife made me a tool to create a round slash for the top. She is an artist with all the skills to make what ever tools she needs for sculpting or jewelry making. I was doubtful that it work but alas, the proof is here for all to see. I'm resisting the call for a polka dot pattern (artists are a demanding lot).

Today I will be starting some Tomsbread 100%WW. I think I have decided that it is better from the standpoint of flavor to to use fewer types of flour and therefore develop a more distinct taste that can be identified. The same is true in European style cooking. Some of the best dishes I make are simple distinctive flavors that stand out on their own. Pizza is a good example I think and Focaccia with a little olive oil and tomato/balsamic vinegar topping. Or maybe a slice of Ciabatta dipped in expensive olive oil. Mmmm delicious!

T4tigger's picture

After looking at several other blogs showing amazing sourdough results, I'm feeling really envious!    My starter experiment is dying a slow, horrible death. (If figures that the 3 other starters I have took off in no time at all, but the one I share with everyone tanks!!)   I fed the starters again trying a reduced amount of flour and water to see if anything will change.  If not, I'm going to toss both of them and start over.

I did have a bit of success with my original starter, Boris, this weekend.    I was able to get a batch of English muffins and a couple of loaves of bread baked on Saturday.     I still can't get big open holes in the muffins, but the crumb on the bread was pretty good.



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