Bread - What are you baking today…..
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So yesterday morning I made my first few loafs, actually 4 because I didnt like how the first one looked the finished productis in the pictures. Second batch of 2 looked so much better than the first. I did just a basic bread while I wait on some sourdough starter.
I gotta say for my first attempt, although ugly it wasn't that bad[emoji38][emoji38]
Book came in a few minutes ago too, fresh from Amazon. Thanks for the enable to pick it up. I'll be looking at that shortly
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I had a failure today. My last bake has been hailed by all who tasted it as the best bread they’ve ever had and I wasn’t going to argue. So I took out some starter yesterday evening to make a new levain. Fast forward to this morning and I’m preparing the other ingredients. I take out the levain and there is a mass of brown, beer-like, stinky, liquid on top. It wasn’t like that last time. Can I assume something got in there that shouldn’t have?
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Q. My sourdough starter has dark liquid on top. Did I damage it?
A. The dark liquid is a form of naturally-occurring alcohol known as hooch, which indicates that your sourdough starter is hungry. Hooch is harmless but should be poured off and discarded prior to stirring and feeding your starter. If hooch is forming on your starter regularly, increase the feeding frequency and/or move the starter to a cooler spot (70-85ºF), to slow things down. -
Did anyone here who has an Egg (the BBQ one!!!) tried to bake bread in it? We did Pizza several times on a pizza stone in ours with great results… tihinking about giving bread a try.
I've got a BGE and I've been thinking about this. I feel like it may add some cool flavors to it. If you do it let me know how it goes
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New starter in the works, 100% spelt. I’m essential so still working but why not experiment a bit? This is at day 5 I think?
And this weeks bread, white sourdough with a touch of whole wheat. I’m working through a 50 lb bag of bread flour, so this will probably be the main recipe I make (or others that are predominately bread flour with some added specialty grains) until I can find ap at the stores.
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@neversummer that is all looking trés nice. I need to try some different starters I think. Spelt up next.
My levain for today’s bake is looking better this morning. Rye starter fed with bleached white flour. I’ll be using the same flour on a 10:1 ratio with some «dala» landshvete.
