Sorry for the delay. I thought I would have a chance to post day two right away. I am now in day three of the creation of the starter. So let's catch up!
Day 2
I've found that the new year means I'm still going up the learning curve on my sourdough loaves. The continued low temperatures here in Kansas combined with above average barometric pressures gave me an opportunity to observe first hand some of the effects of weather on my starter and in the behavior of flours.
To continue on my last post, I experimented the gentle S&F technique on this classic recipe from Hamelman's [i]Bread[/i], page 164.
It's the time of the year where blistering cold winds sweep the city and the surrounding mountainside. Rest assured, no matter how many layers you put on, the cold will penetrate them and get to you eventually. I'm certain that the freezing temperatures are partly to blame for me baking a dense Schrotbrot this week... I had a careful look over my kitchen shelves, pencil in hand, and jotted down potential ingredients for a solid log. I had a vague idea of what I wanted, but this turned out quite good I think.
This week's Schrotbrot:
Here are some of the breads that I bake regularly and offer to customers!
Recipies are surely to come.
Rick
Wake and Bake Bread Company.
L to R; Back Row: Mixed-Grain Levain, Sourdough Rye, Pain Au Levain.
Middle Row: Pain Au Levain, Sourdough Rye, Mixed-Grain Levain.
Front Row: Pumpernickel Rye
This is my first post on here, with much more to come I hope! :)
Just thought I'd start by posting a pic of some Stout Beer Sourdough Rye Baguettes I made with a homemade stout beer.
They turned out wonderfully!
Rick
Wake and Bake Bread Co.
Inspired by Farine's beautiful Sweet Potato Bread, I made a few adjustments and am calling this bread, "Warm Comfort Bread."
It all started with that chestnut pie I made, amazing pie really, how can it not be? It had chestnut cream, chestnut puree, candied chestnut, creme fraiche, mascarpone, heavy cream all loaded in one flaky all butter crust!
Introduction to bread baking
Bread has been baked since 4000 BCE. Keep this in mind while reading this and other bread books or information. So really all you need is some simple tools, flour (in this intro flour quality won't be a huge issue), salt, water, an oven, and most importantly time.
Tools
