Blog posts

Hello,

I’ve really been enjoying baking over the last few weeks, with local flour and eggs.
Here are a few things; I'll try to keep it short :^)

to catch up on. First off I got a new SD starter going using sourdoughlady's technique.  I used minneola juice instead of pineapple since I have citrus in the back yard. Here it is in the middle of the Minneola / Apple Yeast waters teketeke helped me get started .

You just have to have some hummus with that great Pita bread you just made but don't buy that crud in the store that is just horrible and full a so many bad things, foul smells and  unusual tastes.  Make your own it is easy!!!  Here is how.  Simmer off till tender 1 1/2 cups of  dried Garbanzos (about an hour) that you soaked overnight in some home made chicken stock to cover and a bay leaf.  Let the beans cool in the stock in the fridge and drain off the liquid and reserve it in case the hummus is too thick or, better yet, to make garbanzo

Hi

Here my first go at an all sourdough loaf. No commercial yeast to be seen. I baked this loaf using the San Francisco Sourdough Loaf recipe from Peter Reinhart Artisan Bread Everyday book. This is my first go at a just soughtdough recipe and I am quite happy with the results. I think then time I wont use a loaf pan and try a boule shape or batard shape. Please have a look and let me know what you think. Cheers

Loaf:

More tinkering with mixed starters.  This time, along with the usual rye preferment, I decided to preferment the whole wheat portion of the flour instead of the usual white flour preferment.  It worked out pretty well.  Using two starters must be providing a greater margin for error because no matter how I tinker I always end up with something pretty good. 

Over the past couple weeks, I’ve been on a roll….Well, actually, sandwich fillings have been on a roll literally.  I’ve been making rolls, but that’s not a figure of speech of which I am aware.  I suppose I could say I’ve been roll-playing.  Anyway…enough tropes.

A couple weeks ago, I blogged on my attempt to make a San Francisco-style sourdough bread that  had a crunchy crust, moderate sourness and a nice, complex flavor. (See My San Francisco Sourdough Quest).

My quest  continued this weekend. The formula and method were amended in these ways:

A while ago, I learned how to calibrate my oven. The range goes from +30 to -35. I did this to get better results making pizza.

A couple of days ago it came to my mind that I could also use this to decrease the heat of my oven and use it as a proofer. Look at the different results with my oven as proofing box, at 80F and with some warm water at the bottom!!!!