Portuguese Wild Yeast Sweet Potato Starter
This topic was posted on the weekly Washington Post food chat. The OP provided a link to the method and I thought it might be of interest to some here:
This topic was posted on the weekly Washington Post food chat. The OP provided a link to the method and I thought it might be of interest to some here:
I am on vacation this week and managed to squeeze in a weekday bake.
Sorry no crumb shot as this was a gift for a friends birthday.
73% hydration 10% whole wheat ...20 hours overnight in the refrigerator.
Cheers,
Rick
I am an avid bread baker in the USA. I have been making a no knead dried cherry walnut bread in a dutch oven for a couple years in the USA. I always use King Arthur unbleached all-purpose flour there. But when I try to make here in Spain I have tried the Harina de Trigo. The dough turns out SO wet. It still tastes very good but, the crust turns out quite hard. I am thinking that I need to try a stronger flour, like Harina Fuerza but I am not sure. Can anyone on this forum help me with this?
So there's this deli rye I bake regularly (a 45% rye spin on Ilya Flyamer's fantastic formula.) It's always been super tasty & dependable. And it was very flexible, working just as well if I let the levain sit for 8 hours or 18.
https://www.janiesmill.com/blogs/recipes/hearty-bialys-from-maritime-bread-co
86% whole wheat and 14% whole rye at 76% hydration. The formula calls for blending two different whole wheat flours but you could probably get away with using one for all the whole wheat flour. Here's my first batch:
Whole Grain Bialys - Janie's Mill from Maritime Bread - Photos
Hi everyone,
I am happy to have discovered this forum! Right up front, I am NOT the baker! My lovely wife is the one who does the baking, mostly sourdough and variants, breads, rolls, even pancakes and waffles! If she can get sourdough in it, it gets made! She also has exceptional pie and desert abilities. Just ask me...
Anyone have a great sourdough rye roll recipe that makes nice soft rolls? I'd love to have a copy of the recipe if you'd be willing to share or direct me to the recipe.
I've been look around and haven't been able to find one.
Thanks !