If you haven't tried David Snyder's SF Sourdough bread technique yet, you really should. It is a crusty, tasty bread that is very forgiving to make. I have made it a number of times, and have been making some small adjustments to fit my schedule and my tastes. In the last two weeks, I baked it twice and thought I would share some photos.
I was commenting on txfarmer's very nice 30% rye sandwich bread that we use left over cream to make ice cream in AZ when it is scorching hot in the summer - instead of pechy scones like she does. The batch finished yesterday, after a 2 day process, came out better than usual because we managed to have most everything on hand to put it over the top.
The first day is used to make the ice cream base:
I love a good country bread as I think most people do. It is one of the most fun, beautiful and often times challenging styles of bread to make. However, I find myself becoming bored of the standard 10% whole wheat flour in the formula. In an attempt to changes things up I will often raise or lower the percentage of whole wheat in the dough. As little as a 10% change can have drastic effect of flavor. I've also tried putting all the whole wheat in the starter, something that adds quite a bit of sourness to final flavor.
After getting back from Houston where it rained cats and dogs, I had to bring it back to Phoenix since we have been dry for a year. It has rained just about every day since returning. It is monsoon but yesterday, we had to get nearly 1.5" of rain at home where we only get 7" a year. The clouds were ominous.
Then they got orange in a pinkish way as the sun set.
Just captured a new sourdough starter culture in Prague, Czech Republic. The first loaf was a lovely wheat with solid rise for a baby, and now, I'm feeding the culture whole rye and buttermilk to make a classic Eastern European Pumpernickle loaf. This sourdough starter from Prague is going to be a great wild culture for home baking!
For the first time in a few months, I baked some Tartine Basic Country Bread. It remains among my favorite breads for crumb texture—it hits the perfect point for me between light/pillowy and chewy.
We are back home (as of last weekend) from a week with 18 Snyder family relatives in Ft Bragg, a few days in Prague and 4 days with 62 of Susan's family members, coming from 7 countries, in Warsaw, Poland.
I just had to share: Brother Glenn teaching granddaughter, Naomi, to shape bagels.
David
I have some left over brisket and pulled pork in the freezer I defrosted to for this weekend so I wanted to make some rolls that would be good for sandwiches. I have been experimenting with my Wild Yeast Water Starter over the last month or so with some mixed results. My last experiment to convert a recipe for New England style hot dog buns to WYW ended up with bread sticks so th
