Bread - What are you baking today…..
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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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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.
Very good… this should work! Good luck... and enjoy, it's fun
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My Levain at day 6. Aliveand kicking
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@Chap would you mind sharing some of your recipes? If you have to translate them then don’t worry!
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Sat wheat. Autolyse
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Bulk fermentation completed:
Ready to divide:
Shaped:
As I have mentioned to @Chap before. I do not knead (nor do I use a machine to mix), the Ken Forkish method eschews kneading. He teaches the pincer method combined with folding. And because kneading bores me rigid, I like him…...
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I’m reading and re-reading the recipe from the above link and the King Arthur Flour recipe which are similar, but I have a dumbass question.
I begin the starter in a 500ml mason jar, after three days when I start to feed it I will mix some of the OG starter with fresh flour and water in a clean bowl. Then I get rid of the remaining starter. Before transferring the new mix back to the mason jar, should I clean the mason jar first?
