Bread - What are you baking today…..
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@neph93 What did you think of working with spelt vs wheat?
I enjoyed it. The starter took a while to get going and it wasn't quite as badass a spelt loaf as your recipe, there was a solid portion of strong white bread flower in there too. But I found the same thing as with working with other heritage corn types, it starts off a little loose and difficult, but stiffens quickly after the first folding and becomes fun to work with. It was mostly for shits and giggles, but both the process and the result were pleasing. I'll probably do it again.
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Made a potato bread today, reduced the flour, boiled a large potato, mashed it, used 3/4 cup of it, used the potato water. Once sliced I will photo it.
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Thanks @neversummer for sharing your recipe… when I get my Spelt-Starter a bit more lively I will try it...
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@Giles Limited edition women's t-shirt!!!!
Worked out pretty well and no harm in trying.
I added Roasted garlic oil to my last batch and it killed the rise. I obliterated to loaves of sourdough. I've always worked in places with a baking and pastry chef so my expertise isn't in breads and pastries. Add to that my short attention span and dislike for reading and following directions, and well, see the above result of bread. Having another go at it today. However i'm starting with basic flour as I limit my store trips, and have to make a special trip for quality flour (one issue with the U.S. is most people prefer All Purpose flour for flavor and texture.
80% Biga….
@jordanscollected I tried to do an IH (with limited success
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Potato bread came out great. My favorite so far.
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Great efforts everyone, thread makes me hungry for a sandwich!
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My Biga did its job overnight…...
I'm so envious of how you can open the double doors out onto the back garden. That kitchen really is lovely.
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I googled it….
