Just to say hello I'm new and a little scared! I'll look around first before I try to post anything.
I have followed Forkish’s levain/starter process to the letter.
What I have at day seven is a slurry with a few bubbles in it. I went ahead and made the starter for the pizza dough. Again, I have a sort of slurry with a few bubbles.
The culture doesn’t smell bad, but it also has never risen. It’s “light” and “goopy” but it’s not rising.
I've stopped using my loyal sourdough starter because I'm now on a low carb / keto diet, because I'm diabetic.
Yeast is benficial for diabetes because it has organic chromium, which is far better than chromium tablets.
So I wonder if one can build wild yeast without flour?
Can we multiply Saccharomyces cerevisiae yeast from IDY yeast?
In case you missed my prior posts: if you're tired of gooey starters that die in the refrigerator, fail to raise your loaves, get moldy or generally don't do what they're supposed to, give this a try.
This starterless sour bread formula was developed by the USDA Eastern Regional Research Center in Wyndmoor, PA. It was developed several years after the landmark Kline & Sugihara study at the Western Regional Research Center in Albany, California which identified the bacteria found in San Francisco sourdough.
Can anybody make some suggestions about retarding dough overnight when there is no yeast in the formula. I have tried to do this a couple of times with some basic sourdoughs, but for the life of me, it seems to be very difficult to get there though to wake up again when I have pulled it out of the retarder.
Any ideas, suggestions, shared experience will be very helpful.
Happy baking everybody.
I'm relatively new to the sourdough world. I was hoping for some feedback on how my sourdough bread making is going based on the crumb. This was proved in a banneton that was too large I think which has added to making it underwhelming rise wise. Any feedback and areas I should aim to improve greatly welcomed! (I have messed up inserting the photo, apologies I'm new to the forum also)
I was just looking up ingredients for Dave's Killer Bread bagels of assorted flavors. Organic, nothing artificial,,,,The raisin bread lists "organic cinnamon drops", so I looked it up and found cinnamon oil and extract.
I'm looking to make Peter Reinhart's recipe for Portuguese sweet bread for someone, but they have a dairy allergy and the recipe calls for powdered milk. Reinhart notes that versions made with whole milk or buttermilk don't taste as good as the powdered milk version, so I've adjusted my expectations accordingly.
I know that powdered milk is mainly used to give bread a softer texture, and a little browner crust. So what would be appropriate to achieve a similar result? And texture aside, is there anything that might help approximate the flavor of powdered milk at all?