Sourdough breadmaking
Discussion
andyA700 said:
The Count said:
Looks really good, what does it taste like?Have you knocked anything up recently?
Another crack at the Tartine wholewheat recipe.
Used more water this time and structure managed to hold up. These are very distinctive in taste to the standard tartine recipe. Really good with a soup or cheese.
Looking at mine and others' loaves over the thread it's interesting the differences in shapes and colours between posters. It seems that people have their own signature appearance
oddman said:
Another crack at the Tartine wholewheat recipe.
Used more water this time and structure managed to hold up. These are very distinctive in taste to the standard tartine recipe. Really good with a soup or cheese.
Looking at mine and others' loaves over the thread it's interesting the differences in shapes and colours between posters. It seems that people have their own signature appearance
Can anyone recommend some good quality strong flour and rye flour for sourdough baking.
I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.
Anywhere online people can recommend?
I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.
Anywhere online people can recommend?
The Count said:
oddman said:
Another crack at the Tartine wholewheat recipe.
Used more water this time and structure managed to hold up. These are very distinctive in taste to the standard tartine recipe. Really good with a soup or cheese.
Looking at mine and others' loaves over the thread it's interesting the differences in shapes and colours between posters. It seems that people have their own signature appearance
If you haven't had success with regular white sourdough, I'd recommend making a success of 'Country Bread' before trying whole meal.
Whole meal flour needs more water and the bran in the bread disrupts the gluten so is more challenging to get a decent structure.
Challo said:
Can anyone recommend some good quality strong flour and rye flour for sourdough baking.
I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.
Anywhere online people can recommend?
Rye flour doesn't have the right combination of the glutens to contribute to structure.I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.
Anywhere online people can recommend?
I use Allinsons Very Strong White Bread Flour and Strong Whole Meal Flour for my bread. Widely available and does the job.
I use Doves Farm wholemeal rye and their spelt flour to feed my starter
oddman said:
The Count said:
oddman said:
Another crack at the Tartine wholewheat recipe.
Used more water this time and structure managed to hold up. These are very distinctive in taste to the standard tartine recipe. Really good with a soup or cheese.
Looking at mine and others' loaves over the thread it's interesting the differences in shapes and colours between posters. It seems that people have their own signature appearance
If you haven't had success with regular white sourdough, I'd recommend making a success of 'Country Bread' before trying whole meal.
Whole meal flour needs more water and the bran in the bread disrupts the gluten so is more challenging to get a decent structure.
oddman said:
Challo said:
Can anyone recommend some good quality strong flour and rye flour for sourdough baking.
I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.
Anywhere online people can recommend?
Rye flour doesn't have the right combination of the glutens to contribute to structure.I’m getting back into bread (got a bread baking book for my bday) and want to stock on on some flours to get baking over winter. I have Sainsbury, Tesco, Aldi nearby and not seem much choice.
Anywhere online people can recommend?
I use Allinsons Very Strong White Bread Flour and Strong Whole Meal Flour for my bread. Widely available and does the job.
I use Doves Farm wholemeal rye and their spelt flour to feed my starter
Challo said:
Thank you. I was wondering what to use to feed my starter. It’s ok with strong bread flour, but never get the big volume other people get.
Wholemeal rye flour has its own yeasts/bacteria so is a good choice. I scrape out the jar and add roughly 40g rye, 20g spelt and 60g water.This gives a roughly 10:1 Flour:Starter which will only need a feed every couple of days. It would last a week in a fridge. To wake it up after being in the fridge or boost it the day before making dough I use a 5:1 ratio ie. weigh 10g starter 30g Rye 20g Spelt and 50g water.
After a while you'll have a unique culture with it's own yeast/bacterial ecosystem and it's own healthy smell. Mine is a bit odd - smells like nail varnish/thinners
Challo said:
CongratulationsWell done for being bold and going for a dark one. I bet it tastes good.
Have you got a lame (razor on a handle) for slashing the dough? A good deep slash (oo er) all the way across would stop the crust cracking
The Count said:
andyA700 said:
The Count said:
Looks really good, what does it taste like?Have you knocked anything up recently?
oddman said:
Congratulations
Well done for being bold and going for a dark one. I bet it tastes good.
Have you got a lame (razor on a handle) for slashing the dough? A good deep slash (oo er) all the way across would stop the crust cracking
Yeah I have a blade but wasn’t deep enough with the slashWell done for being bold and going for a dark one. I bet it tastes good.
Have you got a lame (razor on a handle) for slashing the dough? A good deep slash (oo er) all the way across would stop the crust cracking
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