What is your go-to bread/s within your own comfort zone?
I have recently seen a panettone recipe video by Joshua Weissman on YouTube. What made me curious was that he uses his regular liquid sourdough starter that he converts into a stiff 50% starter and refreshes it every four hours a few times to stimulate yeast activity and remove acidity. While his process is similar to preparing a lievito madre, it is not lievito madre, just a stiff sourdough starter. He also uses a very small amount of commercial yeast in the recipe, which can be left out.
So I should've taken a picture. I do not neglect my starter, it feeds me like 2 breads a week.
I took it out of the fridge today and noticed something pink. At first I thought it was mold, but it didn't smear or smudge when I got it out with the knife.
It literally looked like pink strand of hair, or linen or something.
Would you still consider the sourdough safe? I have dried back up, but I'll be sad since this is my first starter.
Hi guys, need your comments on the crumbs of this sourdough which I made it last weekend. The details of the sourdough are as follows:
1) As cinnamon (1%) inhibits the yeast activity, i increased the levain to 20% and lengthen the bulk fermentation to 4hrs at the ambient temperature of around 82F.
2) The hydration of the bread is 72%. The raisins (15%) that I used were soaked in dark rum since last Christmas. I pat dry them using kitchen towels before i add them during the lamination stage. The amount of walnut is also 15% of the total flour used.
This applies to the U.S., and some orher countries, but not Canada.
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Just received this from my son:
Much nicer than the other three I already have and a half quart bigger to boot!
I sense a 2 kilo boule on the horizon... :)
My first post! I need some help with my baking with the Challenger Breadpan. I’ve been baking sourdough for a year now and I get wonderful results in my enameled and ceramic Dutch ovens. However, my Lodge combo cooker and Challenger Breadpan I just got are causing me problems.
Here are the two recipes I use for basic sourdough that I have had good results with in the Dutch oven: