Golden Beets
Golden Beets with Garlic and Rosemary
Showing posts with label Sour dough. Show all posts
Showing posts with label Sour dough. Show all posts
Monday, August 27, 2018
Sourdough Baguettes
My version of Maurizio's Sourdough Baguettes.
For the in-depth original formula visit Leo Maurizio, at the Perfect Loaf.
Tuesday, August 29, 2017
naturally leavened, white Maltese bread.
Will Falzon, Method 100% naturally leavened Sourdough
Will F. Method 100% naturally leavened, white Maltese bread.
Flour 100% ( Including flour from starter )
Starter 33% ( 100% hydration )
Water 67% ( Including water from starter)
Salt 1.6%
Sugar 2.5%
Butter 2.5%
Milk 1 TBS @ 600G total flour
The final dough was built with two additions of flour and water keeping the braum at near 100% Hydration. Then the addition of the remainder of flour and the other ingredients.The final dough was kneaded into a fairly smooth elastic ball, then fermented till nearly doubled with one stretch and fold after about two hours. the fermented dough was shaped and proofed till near double then baked at 475f for 30min. total time from start to bake about 11hours.
Flour 100% ( Including flour from starter )
Starter 33% ( 100% hydration )
Water 67% ( Including water from starter)
Salt 1.6%
Sugar 2.5%
Butter 2.5%
Milk 1 TBS @ 600G total flour
The final dough was built with two additions of flour and water keeping the braum at near 100% Hydration. Then the addition of the remainder of flour and the other ingredients.The final dough was kneaded into a fairly smooth elastic ball, then fermented till nearly doubled with one stretch and fold after about two hours. the fermented dough was shaped and proofed till near double then baked at 475f for 30min. total time from start to bake about 11hours.
Thursday, April 20, 2017
Sour dough starter; how to, step by step.
How to make a sour dough starter. Step by step.
The pineapple juice method was borrowed from a post in the fresh loaf by Sourdoughlady. My thanks, sourdoughlady! See her detailed step by step guide here.
Slow-Moe 2.0 the saga continues.
Well I am back in the bread baking saddle again! Slow-Moe 2.0 will be born today!
Day 1: - 2T whole wheat flour, 2T pure pineapple juice. This is the method I used some years ago, with great results.
Bread making with natural leaven, is as much science as it is art. This is why, an organized lab / kitchen is so important. Have everything you need for a formula, at the ready!
Day 4: there has not been much activity since day one. I pushed on anyway. At noon, I discarded all but 32 grams of the starter. I add to this 32 grams of WW flour and 32 grams of water. I noticed that the starter no longer looked to be 100% hydration. I realized
that the remaining 32 grams of starter contained 16 grams of flour. I added an additional 16 grams of water. At 5P.M. I checked on Slow-Moe, to my delight, I see the first sign of life! Look for yourself. Smile.
Day four thoughts:
Patience is a virtue.
My starter is at day five, Slow-Moe2 is looking active and smelling delish! However, still far from a stable strong starter. I needed to bake something, quick bread was just the ticket! One spur of the moment Irish soda. bread.
Photo #1 - Slow-Moe2 at day five after 40g/40g/40g feeding. Such a happy little guy!
Photo #2 - Good housekeeping recipe, Irish Soda bread.
#Sourdough #NaturalLeaven #SourdoughStarterfromscrach
Monday, April 17, 2017
Welcome to my healthy cooking Blog
Welcome to my healthy cooking Blog. This is where I will be sharing my personal journey, creating meals that feed the soul, while enhancing health.
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