Mini-loaf madness continues! This is Reinhart's basic sourdough, made from sourdo.com San Francisco culture that's been fed only with KA bread flour. With the addition of 5 oz of chopped dried figs and 4 oz of walnuts, the bread is excellent, but has no real sour. I'm not sure I'm continuing with this particular starter...
Sending this to Yeastspotting.
Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".
1) With semolina flour
AP Flour, 350g
Semolina Flour, 75g
ice water, 320g
salt, 10g
starter (100%) 150g
Dragels (dray-gulls like bagels)
My second attempt at bagels made with a Durum sourdough starter and Durum flour. Changes from first attempt; hydration lowered to 57% and honey substituted for molasses.
For 4 small baguette and 1 big loaf:
The “poolish” ferment:
175gr water
25gr rye flour
150gr Wheat, tipo -00-
2,5gr organic fresh yeast
For the final dough:
All of the “poolish” ferment
650gr fine spelt
350gr water
10gr organic fresh yeast
15gr salt
Here goes another pasta experiment. This time, I went with 100% durum wheat (other than a little KA that I used to flour the board and the pasta as it went through the machine). To make the dough, I combined 3 egg yolks (yolks only, trying for a very yellow noodle), the zest of 6 lemons, 1T each dill and basil, and 1.5t kosher salt in a blender, then mixed it into two cups of fresh-ground durum wheat (no sifting, 100% WW).
This is my take on Peter Reinhart's whole-grain struan. Instead of adding yeast, I made the firm starter using sourdo.com's San Francisco strain that I've been feeding nothing but home-milled wheat.
For the flour, I milled a mixture of 45% hard red wheat, 45% hard white wheat and 10% rye.
