Since discovering the wonderful challenge of sourdough, I've experimented with a wide range of levain percentages, fermentation times, proof times, etc.
Most of the sources I've read have warned against too-high-hopes for sourdough ovenspring. Sometimes, a baker just wants to see that sourdough CAN really get a rise.
Also holes. Hammelman's whole wheat Levain, with a bit of spelt extricated from the depths of the freezer.
I am a Chinese ,and I just arrived in America last month to accompany my husband who studys further in NY.Before I went abroad,I have been interested in bakery and tried to do some cakes and breads. In Shanghai ,I was busy finishing my study so that there weren't much time for me to realize my hobby.Meanwhile,some ingredients are unavailable in shanghai. I'm glad that I have a better condition for bakery now.
I am a Chinese ,and I just arrived in America last month to accompany my husband who studys further in NY.Before I went abroad,I have been interested in bakery and tried to do some cakes and breads. In Shanghai ,I was busy finishing my study so that there weren't much time for me to realize my hobby.Meanwhile,some ingredients are unavailable in shanghai. I'm glad that I have a better condition for bakery now.
The Sourdough Seed Bread was one of the first formulas I baked after buying Hamelman's Bread, and I thought it was one of the best tasting breads I had every had. I believe it's been more than two years since I have baked it, and I wondered why I hadn't made it more often after tasting a slice last night. It is really good.
As I mentioned in my last post, I've been working on a Polish Rye recipe. I baked it again this weekend and this time took notes.
Preferment
Final dough
a sea of info. think i am more confused now . will have to wade through it.
thanx again zillfat
It has been my great good fortune to have interacted with a number of extraordinary individuals – some of whom have become my teachers (some in the area of baking). It has also been my great good fortune to have been able to bake in various kitchens and bakeries throughout my baking life to date.
I have never made beer bread before, so I had to do it, inspired by dabrownman's 16 grain and some other wonderful beer breads I have seen on this site. My husband is a real beer guy, so the first order of business was not to use a beer he wanted to drink. Someone got him some porter, and it is not his favorite, so I had my start. I should point out that I do not like beer, which is strange for a girl originally from Milwaukee.
The A&D 1200i is a great scale for the kitchen. It is a legal for trade scale accurate to plus or minus 0.1 gram and can weigh up to 1200 grams. At 453.59237 grams per pound you can weigh over 2 pounds. I bought the calibration weights and it is very easy to calibrate. The 4 legs are adjustable so that you can get it level quickly by watching the bubble and adjusting the legs as neccesary. It plugs in to any normal U.S receptacle. It costs around $300 with the weights and does not come with the very expensive battery.
