After my previous 40% Beremeal (barley) sourdough (http://www.thefreshloaf.com/node/66746/40-beremeal-vssdr), I repeated it almost exactly - but with half amount of Beremeal, and I slightly reduced the hydration, in line with reduced amount of whole grain flour. Also doubled for two loaves. Formula: https://fgbc.dk/149f
This is Hamelman's Golden Raisin Bread. The baked loaf tasted very nice. I used organic raisins and some seemed to erupt through the surface in the oven. I increase the raisins next time. The crumb was nice and light for this bread. I'll post the formula below.
This is the basic process for a just-sprouted whole urad idli w/ coconut tamarind chutney. See the making-dosa-starter discussion for more detailed writeups.
This is a bread with a special ingredient, fermented bran and cornflour. It is what remains from making borsh. This thick mixture is your new borsh starter, called husti in Romanian. Romania has a tradition in using it for diets, traditional home medicine and even for beauty treatments. Why not adding it in bread then?
I think most sourdough recipes/ methods/ techniques come from professional bakers or people writing books that are baking so much bread that they might as well be professional bakers. I am not sure these folks are writing to solve my needs. I want a nice loaf of sourdough bread every couple of days, with minimum effort.
My current solution is to take a bit (~100 grams) of the dough from my current batch of dough, and put it in a storage container in the refrigerator before setting the dough to bulk ferment.
I’ve posted a previous purple sweet potato sandwich loaf which was enriched with brown sugar and butter. I wanted to try making a loaf with the sweet potato but without the animal fat enrichment of the butter and using honey instead of brown sugar. So based on the formula that Maurizio posted on theperfectloaf.com I added mashed purple sweet potatoes to his formula and made adjustments to incorporate the sweet potato.
So in a previous blog entry, I copied over a journal I was keeping about trying to start a starter from scratch. Don’t read it, it’s not worth it.
The long and short of it is: though I have about a decade of experience baking with sourdough and maintaining a starter, I’d never started a culture from scratch. Oh, I’d tried, but always gave up and bought some or acquired from friends, etc.
These are a traditional Christmas time dessert from Provence France. They are a vegan brioche so rather than butter there is olive oil used instead. This recipe was posted by Melissa over on Breadtopia and I followed her excellent formula. I did make some changes. I did not have ground anise so instead used Chinese Five Spice. Also instead of just orange, I used a combination of Meyer Lemon and a smaller amount of orange. Pompe å L’Huile recipe
Ingredients
Hi,
I'd like to know if anybody making the wonderful recipes from K Forkish's book Water, Flour,Salt, Yeast has saved the leftovers of the levain, after taking what is needed mixing into the dough, to use it the next day or even 2 or 3 days later.
As I posted the other day, I had some beremeal, flour from an ancient variety of barley, I wanted to try using in a bread. And I also wanted to try Abe's very simple sourdough recipe (http://www.thefreshloaf.com/node/66384/very-simple-sourdough-recipe). And although combining two unknowns (new ingredient and new process) - what's the worst that could happen?
