After a long time being intrigued by artisan bread baking, I finally decided to give it a go. I think I got it from my father, but I usually dive in head first and think "go big or go home."
I purchased excessive quantity of malted coarsely-chopped wheat grains in brewery supplier’s shop.
After milling this grain in flour it was not clear how one can use these quantities (1 kg) since we add only 1% of diastatic malt to dough.
After searching and thinking I created a recipe by myself, receiving golden, crispy and very healthy crackers. It’s wonderful to eat with home-made cheese, cream cheese, salty dip or jam.
Ingredients:
What to do with your starter excess? I always feel bad just pouring it down the drain. However sometimes I have to pour out the full cup of each starter to make room for the cup of new feeding that has to get added in. Even when I do use the pour off for sourdough pancakes, there is often a good 0.5-1 cup of excess re-fed starter in the proofing bowls. In either case, I hate to pour good starter down the drain. If I follow the recipes in books like Tartine they really are only using a very small fraction of the total starter, albeit for great recipes. I w
I've read this website and blog for years. Over those years I've tried lots of different breads from lots of books. I haven't made a truly serious study of it. I'm not baking multiple loaves a week, nor am I going through formal training to become a baker. However I do have lots of books and recipes that I've tried repeatedly. The first bread I ever made was a focaccia bread from a recipe I found in a USENET posting way back in the early days of the internet. It was all I could find at the time. Throughout college I used that plus the recipe for fre
After about 22-23 hours in transit from Johannesburg, which includes a 4-hour layover in Atlanta, I arrived in Kansas City just after noon on Friday. It's a wonderful thing. And kinda weird at the same time.
No baking this weekend. That will probably wait until next weekend. Meanwhile, I've been keeping busy with things like buying a pickup, getting a new cell phone, catching up with friends and neighbors, revisiting some favorite restaurants, yard work, sleeping, etc.
Dal titolo - 470°C la temperatura del forno il fase di riscaldamento.
[color=blue]From the title - 470°C (880°F) the oven preheating temperature.[/color]
I have been working on learning to mix, shape, ferment properly, boil and bake Bagels. Everyone in our household and all of my friends and neighbors likes these delicious breads and are happy I have taken up with this obsession.I have migrated to using Hamelman's formula for home bakers which makes 12-120 gram bagels. It's a very simple ingredient list, adding only malt powder to the basic 4. When I am making a batch destined for my In-Laws, I swap whole milk for 20% of the water to make the crumb softer. There are lots of bagel recipes out there.
I baked this yesterday - but we ate it today, so I hope that counts!
Another version of Jan Hedh's Lemon bread, with less lemon and added lemon thyme
Ingredients:
100g 100% white starter
180g durum flour
180g white strong flour
50g rye
130g water
100g cider
25g EVOO
8g salt
zest of half a lemon (would use more in future)
leaves from 6-8 sprigs lemon thyme (would use more in future)
