If porridge loaves = “yum” and seeded loaves = “yum”, then porridge + seeds = “YUM” or “yum x 2”? Well, I’m not sure how mathematically sound that equation/formula/hypothesis (or whatever) is, but I decided to try it out.
Formula:
| Weights (g) | Final dough | % | |
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Levain (80% hydration) | ||||
Well I finally got what I was looking for with this bake! Pretty much the same mix as the last two bakes of this recipe, but somehow with the first two, I got lazy and used a muffin tin. Buns were fine, but not pull apart shred able.
Can someone translate: "Refresh 100% starter to yield +200 grams for the next morning. Overnight room temps can be 60F. Use 50 gm whole wheat, 50 gm AP, 100 gm H2O and 30 gm natural leaven at 100% hydrations." I REALLY want to make the steel cut oat bread posted here, but have only been baking for about 6 months and have not graduated to the % method... use recipes that prescribe grams. Can someone help?
This is a nice moist and flavorful rye perfect for a pastrami or corned beef sandwich.
The addition of the Greek Yogurt and potatoes really made this very moist and the combination of rye flour and First Clear made this extra tasty.
My last bread I made according to the source with Rye, Spelt & Wheat.
I had a lot of the oats and I want to use it in sourdough instead of wheat flour.
The experiment was not very clean, because my oven not accommodate to two loaves of bread, and one of them had to be in the proofers 1 hour more.
The result was a wonderful taste of bread! Do not be afraid to experiment :)
Ancient alien theorists have long thought that the wee beasties found in SD are really tiny aliens brought here long ago by more complex and intelligent space traveling ancient aliens. Lucy is a firm believer in these theories and has one of her own.
Today's bake was just a simple 1:2:3 sourdough with 11% rye, 11% wholewheat and the rest Hi grade flour. It was proof that my dried "backup" starter was still viable after a sample of it it failed to activate after longhaul international flights. Happy now my backup is viable, I added some freshly dried starter to my 'backup stash" and I could gift a loaf to a friend.
Leslie
Dear blog,
Just checking in today. I just cut into dabrownman's Deli Rye having baked it last night. It was 60% bread flour, 40% rye at 75% hydration. I used 15% levain at same ratios with about 7% bread spices and 2% salt. Total dough weight was 800 g. The flour came straight out of bags of King Arthur's finest. No sprouting, milling, or sifting. His recipe is here:
For those in the San Francisco Bay Area, North bay especially, Celine Underwood of Brickmaiden Breads is putting on three sourdough workshops this fall. I took the beginning workshop last October and loved it, and I'll be attending the advanced one in December this year. The info is at brickmaidenbreads.com, check it out!
Tom
