Bread - What are you baking today…..
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@Streetwise:
One of the things that he says, which I find very interesting is that you should consider both time and temperature as ingredients….
Oooooh! I know nothing about baking, but I’m going to shoehorn that little pearl into conversation as soon as I can.
Hahahaha, me too!
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Oi @Giles - where's my lunch? ???
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Fed my starter for the first time. It was bubbly af. Going to keep feeding it for four days I think. One question, all the web stuff I’m reading is American and they use terms like “general purpose” flour, or “bread flour”, which is distinct from wholemeal flours. I have no idea what this is in Norwegian money. I’m assuming it is not the finely milled white wheat flour one would use when baking white loaves or buns?
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Use wholemeal to start it going, you need as unrefined and unbleached as possible. Once it's on a feed only basis a mix of wholemeal/White is fine.
For a white flour, you want a strong flour.
If you go here and look at the flours they sell, they will tell you which each is good for, so you can use that as data…
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I’m gonna make that bread today and tomorrow. Didn’t feed my starter like the recipe but here’s to deviance
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Fed my starter for the first time. It was bubbly af. Going to keep feeding it for four days I think. One question, all the web stuff I’m reading is American and they use terms like “general purpose” flour, or “bread flour”, which is distinct from wholemeal flours. I have no idea what this is in Norwegian money. I’m assuming it is not the finely milled white wheat flour one would use when baking white loaves or buns?
Bread flour has 17.5% Protein. Look for that or higher. Unbleached flour is less protein than the bread flour.
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After starting to read this book today, I realized that I had lunch in Ken's Artisan Bakery about a year and a half ago, in Portland. Book is very informative. I forgot to mention that it was excellent, I had a Croque Monsieur and we took some breads and deserts to take to our friends home.
