More tinkering with mixed starters. This time, along with the usual rye preferment, I decided to preferment the whole wheat portion of the flour instead of the usual white flour preferment. It worked out pretty well. Using two starters must be providing a greater margin for error because no matter how I tinker I always end up with something pretty good.
Over the past couple weeks, I’ve been on a roll….Well, actually, sandwich fillings have been on a roll literally. I’ve been making rolls, but that’s not a figure of speech of which I am aware. I suppose I could say I’ve been roll-playing. Anyway…enough tropes.
A couple weeks ago, I blogged on my attempt to make a San Francisco-style sourdough bread that had a crunchy crust, moderate sourness and a nice, complex flavor. (See My San Francisco Sourdough Quest).
My quest continued this weekend. The formula and method were amended in these ways:
A while ago, I learned how to calibrate my oven. The range goes from +30 to -35. I did this to get better results making pizza.
A couple of days ago it came to my mind that I could also use this to decrease the heat of my oven and use it as a proofer. Look at the different results with my oven as proofing box, at 80F and with some warm water at the bottom!!!!
Here are a couple of shots of the SD Raspberry Pancakes made for breakfast a couple of days ago. The spring was incredible !!! I used a starter that had been refreshed 3 days before some it wasn't in peak form. Made the batter the night before and let it sit in the fridge overnight. Very tasty too. Another blog on TFL, sorry I can't remember which, inspired me.
I have picking teketeke's (Akikio) brain on making a yeast water starter and baking bread with it. Akiko is a a generous person and very knowlegable about YW. Since I have minneolas in the back yard, I started my yeast water with them and apples. I was successful first time thanks to Akiko. I built up a levain over 3 days and started searching for a recipe to use it on. Zolablue's explosive spring Semolina Bread jumped out because the crumb I thought would work very well with the color of the TW. Here is my formula, Sorry it is not as
This is in reference to Chef Reinhart's Ciabatta with Biga. I think what helped me was to re-read the directions time and time again. And to watch different videos. I feel it was successful...thank you Chef.
Croissant Dough with a Sponge
My base recipe for laminated yeasted dough, with a couple of amendments. A bit of sugar is included, although my own preference remains a croissant without sugar. And I have adapted the formula to use a sponge where 20% of the total flour becomes pre-fermented.
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I have about 100 recipes and counting I want to try from old cookbooks as well as new cookbooks, not to mention all the recipes I have saved from various blog posts and websites. Having said that I decided to experiment on my own instead and came up with a variation of Peter Reinhart's San Francisco sourdough using durum flo
