I had a good experience that reminded me of the reason why natural leaven is so much superior to commercial yeast and how using different flours add to the depth of flavor.
Well, after some helpful advice and some more recipe reading for process, plus a little more thinking about what I want out of this recipe, here's take 2. I've evened out the hydration so it stays closer to 80% until the last of the flour goes in, which is about as stiff as I can still work with it and not have to resort to actual kneading until it's time.
This has been such a weird week. My wife is off to visit our daughter in Texas and eatng great food off of food trucks in Austin without me…… while I am eating curries, stir fries and smoked meats. I’m not sure who got the best of that. But the really odd thing was the turn that Lucy took.
This Sweetie Pie is basically a Tartine style loaf employing 100% hydration rye sourdough with added raisins, pecans and mashed sweet potato - yum! I found the recipe here:
http://girlmeetsrye.blogspot.com/2014/04/sweetie-pie.html
A wee burst of summer
Buttermilk Aromastück brot fueled by the grainy sweetness of an Aromastück concoction, prepared from rye&wheat, straight off the grinder stones. This comes together with oatmeal porridge, buttermilk and a dark wheat flour levain for a full spectrum of aroma/flavour. Hybrid leavened, 0.4% fresh yeast. 20% buttermilk.
Are now two. The world has lost a great amateur baker, and an even greater big sister. Our sister Barbra died today... we will continue to bake with her forever. I am thinking I have to master her Tartine loaf... I am really going to try. I know many of you know my sister through this site... She was such a fan, and she contributed so much! The work of her hands and her heart were a blessing to many. She will be missed.
Diane and Helen, proud to be her sisters!
I am getting my chops down now on the Country Blonde. I like the flavour, crust and chew of the crumb. This was aslo my first attempt at David Snyder's San Jose Sour Dough. My SJSD needs work, but this is a nice tasting bread! I need to work on my shaping and scoring. At these high ambient temperatures 45 minutes was too long and the loaf tough to score with a lame. Forty minutes would have been better.
I've been baking sourdough for about nine months, and totally have the bug, thanks in part to all the help I've found on here. Would love some feedback on my first baguettes.
The thin ones were made from the san joaquin sourdough, and the larger ones from the tartine recipe in book one. I prefer the flavour of the san joaquin, although the crust on the tartine one was lovely. I followed both recipes precisely with no tweaks. San Joaquin was in the fridge for precisely 21 hours.
Crumb shots!
Looking at my picture, I am realizing that my boules are starting to look all the same! I am going to have to start practicing different scoring patterns for variation.
