Blog posts

It is really odd and slightly annoying that the spell checker wants to replace kamut with kaput.  Is this a pre-judgment before the start?   But, after seeing the results that Michael Wilson achieved with his similar White Spelt Bread here

http://www.thefreshloaf.com/node/29146/100-white-spelt-100-hydration

After recently making spice buns using the recipe for "multipurpose sweet dough" on page 130 of Crust and Crumb by Peter Reinhart with so-so results I tried a modified version of the recipe.  Others almost universally include eggs in recipes for similar doughs, but Reinhart does not.  Assuming eggs might have have been inadvertantly left off Reinhart's ingredient list, I included 2 eggs (~100g) in my latest batch.  This resulted in a much nicer dough, soft and kneadable where the previous by-the-book dough was so dry it wouldn't come together in the mixing bo

This is my first blog entry. I have visited this site a few times over the past year, but only joined today (Sept. 4,2012). My name is Christopher and a I bake mainly sourdough breads to sell at a local farmers market on Saturdays. Actually, my wife does the selling and I generally sleep in the truck.....Friday is always a long night!

I look forward to exploring this site and perhaps getting to know people on here.

Christopher

Hello all,

Maybe the forum is a better place for this, but I wanted to introduce myself and ramble a bit.  I am a new sourdough baker (and currently have no interest in yeast breads) with about 10 loaves under my belt.  In addition to being a lover of sourdough, I am also a stay-at-home dad with a 4 month old daughter, an avid cook, home-brewer, urban gardener, beekeeper, and chicken-raiser and love cycling, hiking and backpacking.  Also, I love to learn and tend to throw myself into new hobbies.

Biga acida

• 20g lievito naturale
• 200g '00' flour
• 80g cold water

Lievito dissolved in water first then mixed with flour to create a very dry dough. Pin rolled until smooth. Rolled flat, ~4mm thick, wrapped in cling film and refrigerated for 2 days before removing and left overnight until mature.

Final dough

Sending this to Yeastspotting.

Click here for my blog index.

Last weekend I baked some of the best rolls I've made to date using instant yeast instead of my usual sourdough or yeast water.  I didn't have time to refresh my starter which is why I had used the instant yeast.  I wanted to try a similar formula using a combo of sourdough starter and yeast water levain.  I decided to leave out the cream and the eggs for this version since I didn't

wondering if anyone can tell me how to convert nancy silverton starter to 100% starter?

Typo after typo,  My left fnger doesn't know what my right finger is doing.  This is way worse than dyslexia, which I had but sold to Lebanese rug trader and a lot more painful too.

With plenty of rye, WW and semolina bread in the freezer we baked off another as close to white bread as we ever make for the bread winners daily lunches.   My wife prefers Oroweat whole wheat bread but we are slowly winning her over to SD bread in the 25%-35 % whole grain range.