I often ask for requests but seldom get one. "Oh whatever you want to make" is the most common. This time around the lovely lady requested a Sour Wheat bread. I was thrilled. I decided I'd build a new formula just for this/her. And since I'm so happy with the results I thought I'd share. A note on how my spreadsheet functions. The
People often criticize the Forkish method of managing one's starter. For example, if you were to make his double-fed sweet levain according to his instructions, you would throw away everything but 50 grams of your starter that you fed 24 hours ago, feed it 250 grams of flour and (200 grams of water) for a total of 450 grams of levain.
Hello all TFL'ers. I stepped away from baking bread for awhile and just started again about 18 months ago, but this time with SD. I want to say thank you to everyone that posts on this site. What a wealth of information, passion and willingness to share. There are many folks here that have inspired me to keep learning and challenging myself. I felt after "lurking" on the site for so long that I'd log-in. My hat goes off to Floyd for such a great site that he tirelessly maintains. (IMO). Until next time.... happy baking.
Everyone, have a fun trick and yummy treat!!
I am honored to be participating as a recipe tester for Stan Ginsberg's upcoming bread book featuring rye breads. We are not legally allowed to share or discuss the actual recipes we are testing, but fortunately we can at least wet your appetite with some photos.
After 3 weeks of baking fruit, nut and seed bread, Lucy had enough of these experiments and decided to go back to another experiment that she wasn’t quite happy with the last outcomes. This bake goes back to the multigrain SD breads using home sprouted, dried and milled flour but also using the same sprouted multi-grains as whole berries.
Some changes I made for this bake of 3-stage pain au levain
-Levain chef premiere fermented for 3 hours
-Included a 2 hour RT autolyse without levain
-bulk fermentation lasted 45 minutes
-hydration increased to 72%
-used "high extraction" flour blend: 50% whole wheat, 50% all purpose
-Shaped into 1 miche, 1 boule, and 1 batard
some crumb shots
When my son's family visited us in August he brought some "Canadian & very strong white flour" purchased in the UK can anyone please tell me anything about this flour - is it similar to what in the UK is described as "Strong white flour" and here in France TYPE 65?
A further question Farine de Ble Noir which I think is Buckwheat flour - rye flour or not? - various websites indicate it is but don't answer the question directly!
Right now I certainly have the will to bake, and some interesting new books to bake from, but am so busy with work and travel that I'm not finding time to bake much at all right now. Above is the one sourdough boule I made last week. It did come out pretty nice, I gotta admit.
This weekend's travel took me past Bread Farm in Bow, Washington, which is always worth a short detour to visit.
