The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
swtgran's picture

gray sourdough English muffins

April 3, 2008 - 6:07am -- swtgran
Forums: 

I have made the sourdough English muffins posted on this forum and both times they were gray the next day.  The first time I just pitched them.  I didn't know why that happened and thought maybe it was because of the sourdough.  I have never had any trouble with that happening except to the sourdough English muffin recipe. 

JMonkey's picture

Advice on teaching a bread baking class?

April 3, 2008 - 5:29am -- JMonkey

For my child's school auction -- the big fundraiser -- I offered up a 4-hour bread lesson as an item. It was sold and, this weekend, I'll deliver the class.

I know some folks here have taught baking classes before. I'd be much obliged if those of you who have would share advice, tips, etc.

Thanks!

Bushturkey's picture
Bushturkey

I made this bread with a white leaven, elaborated to a starter, which was pre-fermented for 12 hours.

The finished dough had 108% pre-ferment starter, 30% wholemeal Spelt flour, 70% white bread flour and 75% hydration.

The flour and water were left to autolyse in the fridge for 12 hours before the starter, salt and a cold soaker of quinoa (I didn't weigh it so I don't know the percentage) were added and mixed.

The kinky loaf resulted from my transferring it to the oven. My "peel" - a wooden chopping board- was too big to fit and flip over in the oven and the dough flopped off the tile.

Spelt & quinoa loaves

Spelt & quinoa loaves

 The crumb texture is OK, I think (?).

The loaves - a kinky one and a straight one!: The crumb texture is OK, I think (?).

hokietoner's picture

Firm starter acetic or lactic? Conflicting sources.

April 1, 2008 - 8:19pm -- hokietoner

I've seen several places on this forum say that a stiffer starter encourages the creation of acetic acid which causes a more sour sourdough. (particularly here: http://www.thefreshloaf.com/node/1040)

However, in Reinhart's "Crust and Crumb" he says several times the opposite:

"[The starter] uses a firm mother rather than a sponge, which promotes the growth of the less sour lactic bacteria rather than the acetic bacteria that trive in the wetter medium..." (p79)

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