Blog posts

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Note : "The method"  edited on 11th Oct. '11.  Sorry I forgot to write you need to lower the temperature of the oven after 20 minutes! Sorry!!!!!!!!

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I seem to be going through a “dud” phase – two below the average sourdoughs in the row. Tried a multigrain rye, and it was a disaster, all grey inside and looks like a brink. Another rye this morning – same problem, haven’t cut it yet, but it doesn’t look promising.

To cheer myself up I’ve decided to make a pie – can’t recommend a better way to cheer you up. Wonderfully tangy and full of blueberry goodness, it was gone in less than 5 hours :)

It's funny how things come together some times. Katie, one of Andy's students in college developed this recipe that Karin (a German baker transplanted to Maine) baked and posted last week. It was a beautiful loaf. About the same time a new poster from Iceland ( Schrödinger's O...) presented a beautiful bread with a natural expansion instead of slashing.

I am still new on bread making - 4th week in now. And I am learning more and more. I thought I would give the seeded multigrain sourdough a try from wild yeast blog. I subbed in pumpkin sesame sun flour poppy and flaxseeds in the soaker. I also subbed the course rye for fine rye. The mixture was pretty wet... it was sticking to my bench and hands.

Sending this to Yeastspotting.

Index for my blog entries

Hi there,

Does anyone have any input on this:  I just started two cultures, one Bahrain and one San Francisco.  They launched just beautifully at first but after checking on them in the fridge for a few days I see that the hooch is on the bottom of the mass not on top!  Also they small a bit "stinky" as opposed to the crisp sour bite that I've experienced in the past when proofing these cultures.

Any feedback would be appreciated!

thanks, Penny

I was so taken by Arlo's recent blog post of his Pain de Urban that I knew I had to make it immediately.  I highly reccommend this loaf to anyone. Many thanks to Arlo for the recipe and the inspiration.  :) Arlo, your original recipe now has a variation.  It came about by happy accident when too much water glopped out of the container while I was measuring.  Hence I have called it:

(music starts) "Daddy's Little Baby Loves Sour-dough Sour-dough;

Daddy's Little Baby Loves Sour-dough Bread" (music ends).

JonnyP

This is my first take on Peter Reinhart's Levain based bigas in (Wholegrain breads). Instant yeast was added to the final dough, though. The flavor is clean, with no sourness at all! pleasent flavor, with soft crumb, and crackly thin crust.  I have baked an identical bread from this recipe previously with yeasted biga Here.

Ingredients: (Makes 1 medium loaf)