| Bread Flour | 100% | 1000g | 300g |
| Sugar | 21% | 210g | 63g |
| Salt | 1.75% | 17.5g | 5.25g |
| Shortening (butter / Margarine) | 5% | 50g | 15g |
| Yeast | 1.5% | 15g | 4.5g |
| Water | 58% | 580g | 17.4g |
| Milk Powder | 5% | 50g | 15g |
| 1922.5g (30g/ 64pcs) | 576.75 |
As a moderately experienced baker with instant yeast, but an utter beginner at sourdough, my experiments so far extend only to this. If you’re a person who thinks it’s simply not worth baking with sourdough unless you’re going to do a long ferment, slap and fold, and aim for a beautiful free-form artisan loaf, look away now:
200g starter (100% hydration, before feeding)
400g strong white flour
275g water
5g salt
On Saturday 1-17-2015 I baked this loaf. As I've mentioned previously I've been tinkering with Reinhart's BBA Basic Sourdough recipe. For this bake I aimed for 77% hydration:
10.2 oz preferment, 70% hydration
20.25 oz flour:
1.5 oz Arrowhead Mills Rye flour
1.5 oz Arrowhead Mills Sprouted Wheat flour
5 oz KAF AP flour
5 oz KAF White Whole Wheat flour
7.25 oz KAF Bread flour
16 oz water
0.5 oz salt
Hi :
I am starting to bake and do so awhile back. I want to do some sourdough breads that use starters from various places. In looking at the recipes some same use unbleached bread flour others say bleached is ok. I don't want to waste money buying the wrong kind. Thanks for any advise
Jim Cornwall
a simple, very clean, 4-ingredient pancake. it is wheatfree and perfect for those who are into clean eating and health.
1 cup sourdough (mine is a rye, hence wheatfree. sometimes i take two weeks of feeding to convert it fully to buckwheat for gluten-free option)
2 cups wholegrain buckwheat flour
2 - 3 cups of milk (depending on consistency of pancake that you like0
just a small dash of agave nectar. (or omit this if you like)
i mix them up, keep it overnight, and cook as you would any pancake!
A long weekend means just that much more time to experiment with intimidating techniques!
This weekend, I have baked two two-loaf batches of sourdough, using a formula that involves a short bulk fermentation and a long cold proof.
Levain
50 g starter (I have a rye and a white, and either will work great)
75 g AP flour
75 g water
(200 g total)
Final Dough
Levain
700 g AP fl
100 g WW fl
560 g water (water #1)
20 g water (water #2)
10 g malt/sugar
19 g salt
Any "mix-ins" imaginable, really!
Bought a pullman pan so I could attempt to make a better version of store bought sandwich bread requested by family members. Used the recipie from K A flour website for small honey oat pain de mie substituting white whole wheat for half the unbleached white.
Only managed 6 buns as i had to hand crank 100g whole wheat berries.
100g Bread Flour
100g Fresh ground whole wheat
1/2 tsp yeast
2 tbsp brown sugar
3/4 tbsp butter
1/3 tsp salt
1/2 cup water
Tangzhong (10g bread flour, 50g water)
180c convection oven for 18 minutes
I've been meaning to start a blog ever since I registered here, but life has got in the way. It's not as if I haven't been baking. Barring a break over Christmas, I have (it's a curious thing that, while the festive season sends many people into a frenzy of baking and cooking, it seems to have the opposite effect on me - I want a break!).
