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adding malt to sweeten sour sourdough

ejm on 19 Jan 2008 at 15:54
[center]wild yeast bread[/center] I have really been struggling to get our wild yeast bread to be less sour. This time, I added malt powder to give the dough a little sugar rush. I contemplated adding a bit of baking soda as well to bring the acidity down. But not really knowing the science of it, I decided against it.

Sourdough Couronne

Toast
bshuval on 19 Jan 2008 at 14:12

This weekend I decided to bake a couronne. I used my sourdough for it. I am not entirely happy with the shape, but the crumb and taste were great. I've written about it at length here.

For now, here's a picture of the finished couronne:

And here's a picture of the crumb:

No Knead Bread

Toast
Anonymous on 19 Jan 2008 at 10:13
Hello Everyone,
 This week with much skepticism I decided to try the master boule recipe from Artisan Bread in 5 minutes a Day.
  I mixed the dough 3 days ago in a 6qt. plastic food bucket, and set it out to rise on the counter. Boy, what a high riser! Before the dough started to collapse it had practicly risen to the top of the bucket. I did not punch the dough down and immediatly put it into the fridge.

Pierre Nury’s Rustic Light Rye - Leader

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zolablue on 19 Jan 2008 at 00:04

This is a new recipe I made from Daniel Leader’s book, Local Breads, for a Parisian loaf of Pierre Nury’s who is a recipient of the prestigious Meilleur Ouvrier de France award, as noted in the book.This is a very rustic light rye considered to be his signature loaf and is compared to Italian ciabatta.

Whole Wheat, Soy, and Tofu Cinnamon Rolls

tattooedtonka on 18 Jan 2008 at 17:03

This recipe is from "Hodgson Mills Whole Grain Baking" book.  I was reading this book last night when I came across this recipe.  After reading it over I thought, why not.  I like Cinnamon Rolls. 

Heres the recipe:

For the Dough:

Yeasted Apple Cinnamon Cake.

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Thegreenbaker on 18 Jan 2008 at 09:05

 

It got a little mangled as I didnt line the tin and it stuck. :S But, How delicious.

I have always wondered what I would do to make a cake minus the raising agents! Some one posted I think on here their version, it was I think Nectarine? I may be delusional so who knows.

I found the recipe, and made the cake and it is almost gone (and it isnt even 24 hours old!

 

Wholemeal Oat Bread

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Thegreenbaker on 18 Jan 2008 at 08:42

I baked a fair amount this week, so this is the first of two or three posts.

 

Wholemeal Oat Bread.

Pre soak

1cup Rolled Oats

1 1/2 cups just boiled water

1 1/2 teaspoons salt

1 teaspoon honey (or sweettner of your choice if you choose to even add sweetner)

 

Dough

1 1/2 teaspoons yeast

1- 1/12 cups water

3 cups of wholemeal flour. (high gluten/strong/very strong)

1 - 2 cups extra for kneading.

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