So, I found this recipe on the web called Berkeley Sourdough by Fernando Padilla, Boudin's Master Baker. I fudged on his sourdough starter recipe, which is interesting as it is a stiff starter. I made my seed starter using a little of my 100% starter to make one at 50% hydration. The recipes were in volume measurements, so I did a bit of guessing.
Not to be confused with the Ruth Bader Ginsburg Gang.
Having no experience with rye sour levains, I thought it was high time to get on the stick and rustle me up a dose. I think the idea came to me after seeing Varda’s recent comment and quest for NY rye. So off I went.
Carissimi Amici,
oggi voglio lasciarvi lo spunto per un dolce che ha accompagnato ed accompagna tuttora, molti pranzi familiari ed anche ottime colazioni.
La ricetta non è mia, ma di una straordinaria ed umile Pasticcera conosciuta tanti anni fa, quando durante le vacanze scolastiche andavo dalla zia e lei mi accompagnava sempre in un piccolo negozio, di cui ancora, nonostante gli anni passati, ricordo con struggente emozione ogni cosa.
This gorgeous book could not have come at a better time.
Not only are the photos stunning, the recipes are ones you will make.
Traditional and regional recipes with the odd twist.
I am in heaven!!
I love it!
But today is also about 2 new recipes…..Turkish Pide & Borek…
This bake incorporated a variety of odds and ends, along with some basics, and yielded a sandwich/toast bread loaded with flavor and texture, but soft enough for sandwiches. Based on a 3-2-1 formula, it went sort of like this (I say sort of, for the first few dry ingredients were weighed as they were combined, but the scale was set to ounces) No wonder the numbers looked way off! So, here is as close as I can get:
200g Spelt, Coarse Polenta and Oat Bran (combined weight, roughly similar quantities)
100g WW
150g BF
300g Water
150g SD starter
9g Salt
I just worked out how to resize my photos in my post, no more massive photos (I'm high fiving myself) lol. Is this a new feature or am I slow? lol. Too easy, click on photo, resize and drag :-)
Baked some white 53% hydration bread in my Romertopf, I seriously love how easy it is baking in these pots, love the cold oven starts! So quick and easy :-)
I made some bread yesterday. As always I started with approximate measurements and then went off on a tangent.
Monday Night
So I took 2 cups of white whole wheat flour, 1/2 c rye, 1/2 c corn meal, 1/2 cup buckwheat flour and mixed it up with enough preboiled tap water at room temperature to make a gloppy pudding like consistency.
Tuesday
I was using my oven for other baking goods today, I decided to make my bread simple for supper. Two 3-cheese and a mini whole wheat baguette.
помогите , пожалуйста , определить - что такое "cl" ?
25 cl - это сколько в миллилитрах , а 30 cl ?
Round two for the Overnight Country Blonde. A couple of changes this time. Because last time the bulk ferment kind of over proofed and it's getting quite a bit warmer now, I decided to bulk ferment in the fridge overnight. The final mix was at 8 pm, four sessions of stretch and folds and then in the fridge just before midnight. I then took it out and left it on the counter for four hours. Here is a before and after showing what it was like when it first came out of the fridge and after 4 hours:
