300g hundred percent sd starter
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I subbed 300 g of ative 100% starter for one Tablespoon of yeast. What do you think? I made adjustments to flour and water. Thanks Patrick from Modesto
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Drying your starter
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I just read a comment by Bettie (bwaddle) talking about drying out your starter in an oven overnight so that you can grind it into powder. Can you create comparible breads using your dry starter and your normal starter? Is this how commerial yeast is made?
This seems like an interesting topic to me, and I am curious if people have any experiene they could share.
Thanks,
Danny - Sour Flour
http://www.sourflour.org
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Doughnut pans
Spraying water in your oven
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Is spraying hot water on the sides of the oven bad? Will it break your oven down the line?
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TBBA Basic Sourdough - Flour Comparison
French Cheese Bread
So, I watched this video from KAF and decided to try to recreate the cheese bread they make in the class toward the end of the video. This may have been on TFL before, but I'm not sure. The final result blew my mind.
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Roasted Onion and Asiago Miche, don't have room in my fridge to do the 2nd proof?
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Hello,
I just shaped my boules for the Roasted Onion and Asiago Miche from the BBA. Problem is, I don't have room in my fridge to put both baking sheets in?! It's almost 2pm here in LA, and they've now been sitting out for about 30 minutes after shaping. Can I bake them tonight?? Should I be waiting for them to double??
Thank you!!
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Bass Ackwards PR 100% Whole Wheat Sandwich loaf
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I've been baking a lot of stuff out of PR's _Whole Grain Breads_. His 100% whole wheat sandwich bread is awesome. It calls for a soaker (made with ww and buttermilk and salt) and a biga (ww and water and yeast).
Through inattention (I blame Sportscenter), I tried a variant yesterday -- the soaker used water and the biga used buttermilk. I'm happy to report it came out just as good. :)
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Peach Cobbler Bread
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I'm so excited! I love cinnamon raisin bread but wanted to experiment. My friend had just cut up four peaches that weren't very sweet and were turning brown in the refrigerator. What to do, what to do? I decided to try and simulate peach cobbler, which is what we originally considered doing with the peaches. I tweaked and added a few things to a basic cinnamon-raisin bread recipe. The bread came out wonderfully sweet and would have easily made delicious individual peach-cinnamon cobbler rolls. It made two loaves.
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