theresasc's blog

Here is the second loaf from this weekend.  Same formula as the first, only I ran out of time so it had to go into the fridge overnight.  Baked it this morning.  I do not think that I was as aggressive enough at deflating the dough with final shaping - the holes are irregular, some are quite large, and it looks like one of the slashes wanted to blow out.  I am thinking when I get to cutting the loaf through the big slash that there is going to be a large, empty hole.  Still have my shaping training wheels on:-)

Bake 1:2:3 sourdough again today.  This is my best looking so far.  I took AbeNW11's advise and did my build a little different:

10 g 100% WW starter + 15 g ww flour + 15 g water - This sat out on the counter, it went a lot longer than I had anticipated, almost 11 hours (work got in the way)

2nd build - all of starter + 40 g ww flour + 40 g water - on the counter overnight.

Early this morning:

120 g starter

240 g water

360 g A/P (I started using Dakota Maid and it is a nice flour to bake with)

10 g Blue Agave

There were so many wonderful looking breads with lots of stuff in them posted in the last week that I decided I wanted to play too.

I made pita bread using the recipe here on TFL.  It was way cool watching the pitas puff up in the oven.

I have been reading up about starters, decided to jump in and find out what it is all about.  I tried doing the 1 Tb. water & flour deal that was on a recent thread but did not have very good luck that way.  Then I read about the pineapple juice starter, so I started up two, one with AP flour and one with WW flour, only I used orange juice instead of pineapple juice.

I have been baking mostly the same bread since I started making bread with yeast this month. 

300 g AP flour

1 tsp yeast

1 tsp sugar

1 tsp salt

1 cup water

I tried a couple of new things today - and what is really cool is that they all worked!

1.  autolyse for 30 min.

2. did a french fold. 

3. used a brotform