I have been exploring the delicious world of porridge breads lately but today I decided to venture away from that...sort of. When I first started baking bread, apart from the therapeutic value of the process, my motivation was primarily nutritional.
A Johannesburg filling station keeps passing motorists entertained with its daily ration of aphorisms. I think this one is worth repeating, even if it's not new!
just spent 30 min trying to lose amazon ad. Keeps popping up and won’t close. Anoying
It's been a while since I've been here, but not since I've made bread. I've got a pumpernickel on the counter, a sourdough slow fermenting in the fridge, and a soaker/biga combo for a whole wheat sesame sandwich loaf I'll make tomorrow. With nothing to do I'm considering making a partial whole wheat hokkaido milk roll...
In any case, I'm realizing that I'm just not the sort of person to faithfully keep a baking log. But perhaps I can give an impressionistic account of the current state of my bread baking journey.
Another in Abel's ongoing postings of embarrassingly wonderful bakes: His Ziggy stoneground loaf from mid-January caught my fancy, and I was sure that when the time was appropriate, I'd try my hand at his scoring technique here. Well, the time is appropriate. With neighbors coming over for some wine, bread and cheese this afternoon, I figured, why not now?
My starter has stopped doubling in size. I usually feed 50g if starter with 80g strong flour, 20g wholemeal and 100g of water. Any recommendations? Should I go back to 50g starter, 50 strong flour, 50g water.
Second question if I used rye flour to feed my starter what would the impact be to both my bread and starter?
Thanks
I’ve been experimenting with different flour combinations lately. The two recipes below are what I baked the last two Saturdays. The onion rye SD was inspired by Ian’s rye porridge recipes and I modified dabrownman’s bran leaven method to put into use in the cinnamon SD.
50% rye with onion and potato
For the dough
50% dark rye
20% whole spelt
30% whole wheat
95% whey
12% starter
I’m so excited that this forum affords me my own blog! What a unique and valuable perk!
As I continue My self-guided tour of the baking and bread world, I sometimes become frustrated with the lingo of baking. Not because I don’t understand the words. I’m a linguist at heart, and sometimes (especially when I’m writing a recipe), I can look at my musings for hours, trying to decide which word is best.
the loaf
crumb
detail crust - cracks
detail crumb - rim
I started building a starter for a weekend bake over the past few days, but on Friday morning got a bit ahead of myself and created a bigger amount of starter than I normally do.. I find feeding 1:4:4 works for my kitchen temp and starter strength when I'm feeding every 12 hours.. but then I came home late Friday night to this..
