i here can oneone help me out if i add to much of L cystiene to my dough what faults will i get in the hole process
Since my Danish pastry adventure last week, I’ve been keeping it simple. Last Sunday I baked some of my San Francisco Country Sourdough (8.5% whole wheat, 6% whole rye, 40% liquid levain, 75% hydration). I’ve reported variations on this formula before, for instance here (http://www.thefreshloaf.com/node/22679/spring-air…and-oven). Last week I used bread flour in the levain instead of all purpose, to get a bit chewier crumb.
I've just returned from my first visit to Aspen, CO.
I went with my daughter to visit the new vacation home, she's been busy decorating.
She showed me all over Aspen, wined and dined me day and night. It was an amazing week, I came home with the 'Rocky Mountain Highs".
The weather, town, new home and food were all so beautiful! And, we missed 'The Blackout"...
Feeling a little guilty, I baked the boys some sourdough bread before I left...'Robbie, my grandson requested 'sourdough'!
I considered throwing this idea out there as a hypothetical but never got around to it. So, I went with my preferred method: bake first, ask questions later. The question that led to this formula went something like this: Instead of adding yeast to a rye sourdough, as so many book formulas do, what would happen if I added some whole wheat starter?
When I was young fresh fruit was a great treat and not common in Icelandic diet. Today fresh fruit of many sorts is readily available year round allowing one to bake galette year round!
Pastry:
1 cup flour (125-130g)
4 oz. cold butter unsalted (113g)
pinch salt (or more if you like)
ice water (30-50ml, enough to make pastry workable)
can someone help me out here if i was to make a loaf off bread and didnt add no ascorbic to the mixs can someone explaining why the ingredient or the proess has caused the fault
thanks
This time last week I had just started a new responsibility. Having been in Colorado a solid week and a half and started working at an old bakery in an institution of a hotel I came to find my days off horribly split across the weekend. Friday and Sunday off? What would happen, pray tell, to my Saturday? Fortune has turned her most beautiful face my way and I came to find that I would have two days off, in a row no less! It was simply cause for celebration. That being said, I decided to bake bread.
makes a 1 1/2 pound loaf(680g)
1 cup sourdough starter
1 1/2 teaspoons sea salt
1 tablespoon sugar
1 cup milk
1 tablespoon melted butter
1 1/2 cups whole wheat flour
2 cups unbleached all purpose flour
playing with my new favorite flour, very nutty tasting flour, makes fantastic bread loaves.
made with a rolled oat and honey preferment....i'll post the recipe in a bit..
