by George, I think I've got it!
A lot has been said regarding using the liquid wild yeast or water yeast for sourdough and thought I would give you an idea of the results that I have been getting. I use a double feed for my bread and by that I mean that I refresh the yeast water routinely and when I am ready to bake, I take 1 part yeast water and 2 parts flour, or there abouts. I don't really measure to the inth degree just generally use a 1/2 cup measure and fill the container and add that to my yeast water and stir.
I started baking bread in 1969. As a new bride I wanted to continue the family tradition of making Swedish Rye Bread.
A few years ago I was looking for ways to share my love of baking with my grandchildren. Here are some "fun buns" I have created.
Simple Multi Levain Builds for SD &or YW
[Updated: 110519-0940]
A great deal has been written about methods to build, or refresh, leavains. It is not the purpose of this posting to say here is a “better way”. The sole purpose here is to say here is a very simple way, if you want to build any desired amount of levain for a loaf you wish to try.
After realizing that we preferred tangy sourdough breads to milder fruit yeast loaves, I banned my apple yeast water into the no-see area of my refrigerator - the place where stuff goes that is hardly ever used. Bad conscience made me feed it together with my other two starters before I went on my trip to Germany, but after I came back I forgot all about it.
Yeast Water Examples with Photos TFL Links Only [Updated: 110605-0720]
This is a follow up on my Yeast Water & Other Wee Beastie Bubbles (No Math) posting at the link below:
http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math
I am on a quest to duplicate, or at least create a reasonable facsimile, of the Arizmendi/Cheese Board corn-blueberry muffins. I have The Cheese Board Collective Works which does not contain this recipe, to my irritation, but which can serve as a useful guide! My most recent attempt is documented here:
Preheat oven to 425. Thoroughly oil or butter a muffin tin. This makes 6 large or 9 medium muffins.
Mix dry ingredients in a bowl:
CHALLAH made of white flour mixed with semolina flour.
Soft, rich and lightly sweetened CHALLAH
Here are my experiments of David's miche that is absolutely delicious and became my most favorite hard bread. I, who was not a big fan of sour flavor in the bread look for sourer taste in this miche now. I think because of my raisin yeast water doesn't get so sour like acetic acid, it is more like malic acid when I retard it.
David's miche here: http://www.thefreshloaf.com/node/21644/miche-hit
How I made these miche:
No 1. 4/19( Started at 8 AM) to 4/21:
