Hi
I am prettty new to baking, i have only been doing it since about January of this year. I am still learning the ins and outs and all the little secrets of making a decent loaf.
Please have a look at some of the loafs that I have here and let me know what you think. I am very open to feedback.
Thanks
Allan
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Formula
Overview | Weight | % |
Total dough weight | 950g |
|
Total flour | 555g | 100% |
Total water | 400g |
This weekend produced a sourdough with candied orange peel, cranberries and pecans, and rye sourdough crackers.
It seems that days and weeks really flies lately and I don't have enough time to write about all the breads I bake. To get upto date, I'll make a resume with the most important breads I've baked in the last days/week:
Not much novel in my baking life lately.
Last weekend I tried bagels using 50% Type 85 flour and 50% High-gluten white flour (Sir Lancelot). The results were ok, but not as good as my previous formula (75% High-gluten flour and 25% bread flour). These were too extensible (could have lowered the hydration with the lower gluten flour blend) and the ends didn't want to cohere. The flavor was nice, but I think I'll stick with the proven recipe.
This was going to be a blow-by-blow account of reviving a starter that had been dried for travel. Yeah, my eyes are starting to glaze already, too. So this will get more of a Readers Digest treatment. And I'll try to stay awake until the end. What you do is up to you.
Here's the back story: Man lives in Pretoria, South Africa. Man has sourdough starter. Man will repatriate to his home in Kansas City. Man does not wish to lose his starter or begin a new one after his return.
Still with me? Good.
This is my salute to the land of pinyon pines and sage brush, aka home. I can't resist buying locally gathered pine nuts every autumn, even if it means shelling them myself. Of course, shelling them myself means my fingers smell like pine pitch for days but that's half the fun - at least I don't have to go out and fight the squirrels for them.
