Blog posts

I've been trying a couple of things: increasing sourness (based on what I've learned from Debra Wink, and other online references, varying hydration; and feeding portions of my favorite starter different flours, and developing it at different temperatures (part of the sourness investigation.). I've been doing these things one step at a time, so the results don't get clouded.

For the sourness experiments, along with Ms. Wink's super TFL postings, my other main source of information is:

The original blog post can be found on my website: http://www.foodbuzz.com/recipes/1765625-homemade-wheat-thins

Original blog post can be found on my website:
http://www.foodbuzz.com/recipes/1788878-homemade-whole-wheat-pasta

Tuesday, January 19, 2010
Homemade Whole Wheat Pasta

The original post can be found on my blog: http://www.foodbuzz.com/recipes/1765649-homemade-baguettes-and-rolls-

My attempt of french dimpled rolls last night , I would say turn out ok.  But I felt that I had to proof longer,  this is one thing I can't seem to get it right. The dough is a little dense, or is the roll suppose to be like that??

I went into a bakery to buy their rolls just to compare,  there's lots more holes,  the rolls felt much lighter.  As for the taste,  it was a little more salty than what I normally like,  I'd probably reduce it.  

For more details,  see attached.  

Now, before finding TFL I thought I knew a lot about bread baking, not so when you consider artisan style breads and sourdough starter.  I am a food storage fanatic, have 4 children and haven't bought bread for probably5-6 years.  Other than the occasional loaf during tax season (I am a cpa).  So, this is the recipe that I use.  I buy my white wheat from Montana Milling (high protien content) and grind it in my ultramill wheat grinder.  Now, I am sure you could just buy wheat flour at the store, provided it has a good high protien content.  Even though I feel I

I actually put this together, meaning to for a while, after dmsnyder mentioned Suas's whole wheat. This is my first try at a truly 100% whole wheat bread and both Adam, my husband, and I think it's a keeper, but with one change: it needs more honey.

Soaker

• 200g whole wheat flour
• 115g white whole wheat flour
• 35g gluten flour
• 260g milk

Biga

I'm very new at this artisan bread making but I'm very determined to do it right.

Barm
150 g Bob's Red Mill light rye
150 g water
75 g white starter @ 75% hydration

Dough
305 g barm
610 g water
915 g flour
22 g salt
3 g caraway seeds

Barm allowed to rise 5 hours. It was wetter than take 1, but I decided to just go with it and see what happened.

Dough very soft and sticky. Miserable to work with, but I persisted. Kneaded for 10 minutes or so.

Initial fermentation in greased bowl for 5 hours.

Proofed in two bannetons for somewhere between 2 and 3 hours (I know, I know: I should keep notes).