This week was the 6th week for the rye starter being undisturbed in the fridge. O\It is also the last week we will bake from it as well since it is almost down to nothing. It needs to be refreshed back up to 125 G and restored in the fridge for another 6 weeks of no muss, no fuss, no waste and no maintenance starter control.
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 350.00 | Semolina, unenriched | 63.64% |
| 175.00 | Wheat flour, white, all-purpose, enriched, bleached | 31.82% |
| 25.00 | Wheat flour, whole-grain | 4.55% |
| 450.00 | Water, tap, drinking | 81.82% |
| 10.00 | Salt, table | 1.82% |
| 37.00 | Seeds, sesame seeds, whole, | |
Reblogged from: http://wildeconomies.wordpress.com/2014/04/30/interview-with-olivier-part-3/
We went a bit off topic after the point where I left off, so, getting back to things…
Reblogged from: http://wildeconomies.wordpress.com/2014/04/29/interview-with-olivier-part-2/
Part 1 here: http://wildeconomies.wordpress.com/2014/04/28/interview-with-olivier-part-1/
When we left off, Olivier and I had started talking about multinationals’ hold on the free exchange and cultivation of seeds.
Having incorporated Quinoa into bread baking, this week I incorporated some left over from making black bean soy milk into bread. it gives a distinct taste of black beans, not as strong as its boiled n drain, but it is subtle enough for you to taste it.
So before we move on to bread thats what i did with the black beans. I soaked it overnight, added equal parts of water to the soak beans and blend it with a handheld mixer. Drain it and repeat the process 3 times. You will have black soy milk and pulps.
This recipe is from fellow TFL regular David Snyder. As many of you know his quest for the perfect SF style Sourdough has benefited us all and this latest version has an increased hydration level. The original post is here. I followed his directions and ingredients closely with the exception of the rye flour. I used my own freshly ground whole rye flour and increased the amount in the main dough to 11 grams and used 11 grams less of the whole wheat flou
| Main recipe | ||
| Weight | Ingredient | Baker's % |
| 180.00 | Wheat flour, white, all-purpose, enriched, bleached | 68.44% |
| 83.00 | Wheat flour, whole-grain | 31.56% |
| 170.00 | Water, tap, drinking | 64.64% |
| 40.00 | Yogurt, plain, skim milk, 13 grams protein per 8 ounce | 15.21% |
| 30.00 | Oil, rice bran | 11.41% |
| 5.00 | Salt, | |
Lately I have been spending a lot of time baking - a lot of time trying to execute well and less time thinking about new breads. But last week as my daughter was helping me at the Cambridge farmer's market, she jolted me out of my complacency by saying that she didn't like my pain au levain and that it was boring and I should rethink it. Aren't kids wonderful? So that sent me off browsing and thinking in the few moments when I wasn't baking, and I landed on Maggie Glezer's Thom Leonard's Country French Bread. I had no intention of making the huge lo
I was excited to find that my local indian grocery story carries 5lb and larger bags of semolina flour. I've been buying smaller bags from the single store in the area that stocks it at a much larger price. This was the first time I used it in bread, and it worked out really well.
I followed the recipe unaltered and folded them into 'shapes from baguettes according to Reinhart's instructions.
