Bread - What are you baking today…..
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@Chap impressive bread making. What’s ur background in this? Steady dental hands? There’s more to it than that!
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@Chap impressive bread making. What’s ur background in this? Steady dental hands? There’s more to it than that!
Thanks @Matty123 no just a passion for good food and some try and error (I didn't post my failures ;))Right on. I love working with rye and whole wheat. The dough is so tight and nice to form. Longer bench times but delicious
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All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.
Can I get your recommendations for a good starting point @Giles @Chap @Matty123
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All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.
Can I get your recommendations for a good starting point @Giles @Chap @Matty123
Welcome to the club buddy
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All right… I’m in. Hipster baking Ground Zero in the neph household. I’ve been reading lots og starter recipes for beginners, there is a lot of variation. From flours used to timing to extraneous ingredients like raisins.
Can I get your recommendations for a good starting point @Giles @Chap @Matty123
Starter: 3 Table Spoon of Wholemeat Rye Flour + 3 Table Spoon of Water 27°C, mix it gently in a jar and put a lid on it but not tight, store it at warm place (not on a radiator, that's too hot), jar and spoon needs to be very clean, sterilise with boiled water prior
add the same amount of Flour and Water 24 hours later
add 100g of Flour and 100g of Water 24 hours later and so on
after 4-5 days you should have your starter to make your first sourdough bread
if you don't need the whole amount of starter you can now store it in the fridge and need to "feed" it only every 5-7 days to keep it alive and reuse it for the next bread -
I am far away from having much expertise and am a beginner too… what seems to be an important point to start a good fermentation process are the natural yeasts and bacterias in the flour. Therefore natural, organic wholemeal flour seems to work better and Rye is the easiest to start with. To avoid the bad guys (bacterias), jar and spoon should be as clean as possible...
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https://www.bonappetit.com/recipe/bas-best-bread
This one might match your ingredients
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Well in the store cupboard I have organic whole meal wheat flour, and wholemeal rye flour that isn’t organic… and I’m not going down the shops. A mix maybe?
You can try both… I won't mix. You can do a Rye or a Rye/Wheat bread with a Rye starter or a Wheat bread with a Wheat starter. Or if you do want to make a bread without a sourdough starter you can as well try Matty's recipe although I would prefer fresh yeast... but that's just my 2 cents.
If you want to make a sourdough or Levain bread you need a starter...
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I’m going to start to make a sourdough starter tomorrow using this:
https://bread-magazine.com/sourdough-starter-tutorial/
Similar to your recipe @Chap
I haven’t decided on rye or wheat as I have two kilos of each and can score more on Monday, so probably rye.
@Matty123 I may try that poolish based recipe concurrent to the starter making process.
Thank you all gentlemen.
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