I found one lonely six-pack of Oktoberfest at a local market and gave it a home and a higher purpose. To make it extra festive I threw in a shot of Jaegermeister, too. I've made bread with beer and I've made bread with liquor, but this is the first time I've used both.
I didn't get around to posting yesterday, but I made my 5th weekly batch of Hamelman's baguette's with Poolish.
I had a whole story about what I changed from last week and why, but accidentally hit reload and lost it all. So I'll be brief. The changes this week:
I was inspired by how simple this 1-2-3 Sourdough recipe was, but my first try was less than successful (OK taste, but dense brick crumb). So, taking the advice everyone was kind enough to offer, I tried again.
Yesterday I made another [u][url=http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/]Vermont/Norwich Sourdough[/url][/u]. I basically followed the recipe, but used medium dark rye flour instead of whole rye.
Karin's post was so tempting and seemed clear. I did my best to follow her method. I do think that the proofing times were a bit long for my kitchen temperature yesterday (80F,) which only emphasizes the lesson about being able to judge these things for oneself. The cold soaker, the whole wheat starter and the spices combined into a very tasty loaf. Constructive criticism welcomed. Thanks, Karin.
This is a seeded levain bread baked from Hansjoakim's recipe here. Boy was it tasty! Rye, though at 15% was pronounced, and had a wholewheat aftertaste. The seeds i used where flax, and sunflower.
I involuntarily differed from Hans recipe. Due to my hectic schedule, my rye starter was overripe, and so was my Rye levain. I had to add commercial yeast to get this bread going, so the sour tang was not as intended by hans' recipe.
I planned to try proth5's sourdough baguettes this weekend, per Brother David's recommendation. And that turned out to be an especially good idea. It's rainy. My wife and I both have colds (or maybe we each have half of the same cold). Perfect time for chowder. And we have several pounds of Alaska Halibut in the freezer, caught by our neighbor. And chowder just needs to be accompanied by baguette.
Is there any advantage in making a sourdough starter using Nancy Silverton's labor intensive method or Peter Reinhart's more simplified one?
Hi all,
I'm getting tired of repeating myself on "Pretzel-Related" threads where discussion of "Lye" is concerned and I always have to resist the temptation to turn the whole discussion into a Chemistry lecture. I decided a few days ago to do a little "Kitchen Science" and do an incomplete, but slightly more detailed explanation of what alkalis are all about
