The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
The Roadside Pie King's picture
The Roadside Pi...

Hands on laboratory practice.

Day #1 begin the three step leivin build

Day #2 complete leivin fortification, main dough build/fermentation, and cold retard

Day #3 The end game (Bake).

After putting Slo-Mo through his paces he performed admirable. He had more than enough power of provide the lift requirements. It was a bit challenging working with the sticky 80% hydration dough. Working with Maurizio's almost as highly hydrated doughs was a good primer. The stepping stone method I call it. The deep rustic wood fire coloration is just what I was going for! The depth of flavor is amazing. Enjoy the photo montage. 

 

 

 

dlassiter's picture

baking powder versus baking soda

March 5, 2024 - 7:30pm -- dlassiter
Forums: 

Several recipes I've used require BOTH baking powder and baking soda. Baking powder is clearly a leavening agent. What exactly is baking soda FOR? These recipes use buttermilk, which is somewhat acidic, so I suppose baking soda could also act as a leavening agent. But why use both? Why not just use baking powder?

ElleGaunt's picture

Questions: Whole grain starter, vitamix milling

March 5, 2024 - 5:11am -- ElleGaunt

Background: I have successfully cultivated and baked sourdough breads with all purpose flour and water starters from scratch. It was a crazy process and I was glad to have a good guide because days 3-5 looked like something that may kill me.

Purpose of Post: I’m now looking for advice from people who have successfully cultivated wild starters using rye and wheat berry (both in one starter), and also people who mill flours using the Vitamix dry container.

Specific Questions:

seasidejess's picture

starter went proteolytic?

March 4, 2024 - 11:07pm -- seasidejess

Hi friends,

So for my last 3 bakes, the gluten degrades during bulk fermentation.  The dough still makes decent bread if I handle it gently and put it in small pans (flour weight 360g for each loaf) but the last 460g-flour-weight loaf I made was similar to a moist dense rye in texture.  Still tastes good but not the desired outcome.

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