The Big Bread Thread.

[mightymonoped]

I think that's a happy sourdough culture. Certainly nice and active. The sure sign is the holes in the bread. That just doesn't happen with baker's yeast.

Well, that's not quite true, it can happen but not usually deep into the loaf. That said I am not sure these cuts are deep into the loaf.

Nice. I need to get to work on the next effort. In danger of being beat. Can't have that!

Treat it mean and keep it keen


Sent from my iPhone using Tapatalk

[User211]

Secret weapon. Had it ages and never really read it.

Been having a read. Looks good there's a lot to learn in here.

[User211]

Website of the book.

https://www.sourdough.co.uk/

[guy]

Thanks for the link - had a quick look and seems very interesting/useful

[mightymonoped]

Website of the book.

https://www.sourdough.co.uk/

Cool, just been having a look. Thanks


Sent from my iPhone using Tapatalk

[User211]

Decided to follow what the lady in the book says to the letter.

Never done this before so it is high risk.

Miso and sesame bread.

White starter. Put 25g in the square tub with 100g water at 30 Deg C and 100g strong white flour last night at 12am.

[User211]

The leaven this morning at 8:30 am.

Very nice and active. Doubled in volume.

[User211]

700g white and 300g sifted wholegrain in a bowl with 640g water at 30 Deg C plus the leaven. Hand mix for two minutes.

This is plain weird as the dough stiffens so markedly as you mix.

[User211]

Cover with wet tea towel and try and keep the temp between 23 and 28 for two hours.

I've put the bowl in the sink with warm water.

Note we haven't added salt yet. This is the autolyse process. Google it.

[struth]

the starter looked nice n healthy. starting to look like ive developed an intolorance to yeast of all kinds. any leavened yeast bread is out. other wheat products seem ok like pasta. sad as bread is one of my favs.