Comments on: Sourdough Dreams http://www.saltshaker.net/20080720/sourdough-dreams Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 21 Nov 2008 04:23:55 +0000 http://wordpress.org/?v=2.6.2 By: SaltShaker » Blog Archive » Bread Porn http://www.saltshaker.net/20080720/sourdough-dreams#comment-167519 SaltShaker » Blog Archive » Bread Porn Tue, 02 Sep 2008 02:29:39 +0000 http://www.saltshaker.net/?p=922#comment-167519 [...] Buenos Aires - More recent bread experiments… [...] [...] Buenos Aires - More recent bread experiments… [...]

]]> By: dan http://www.saltshaker.net/20080720/sourdough-dreams#comment-150563 dan Mon, 28 Jul 2008 12:56:29 +0000 http://www.saltshaker.net/?p=922#comment-150563 With a bit more experimentation, I'm leaning towards the "flour" as the culprit, though I'm still at a loss to explain why the recipes in this book require less water on my part for the flour here than more, which is what has happened with virtually every other bread recipe I've tried here. I re-tried making the baguettes, but this time adding the liquid a little at a time until I got the consistency that he described in the book. And, indeed, after kneading in the mixer for his recommended 8-9 minutes, the dough was exactly the consistency of the inside of a marshmallow. Which also means it's really sticky. And, in fact, though they baked up beautifully as you can see, they literally absorbed the parchment paper into their base, I couldn't remove them, and had to simply slice off the bottoms of the baguettes... a shame! Still, the flavor was great, I'll be doing these again, probably with a little more modification, and using a silpat for the baking. <center><img src="/wp-content/sourdough8baguettes.jpg" width="480" height="360" alt="round two baguette trials" /></center> I also tried one of the recipes from the whole grain bread section, not using the liquid sourdough starter. A corn-rye, absolutely delicious (though very dense and chewy, something he stated upfront), and this is where I began to feel that the flour is more the issue - since this dough is only part wheat flour, and a good percentage corn and rye, and the quantity of liquid he gave was much closer to the amount that worked to get the consistency he talked about. It was still off by about 20-25%, but that's down from 30-35% on the other recipes. <center><img src="/wp-content/sourdough9cornrye.jpg" width="480" height="360" alt="corn rye" /></center> With a bit more experimentation, I’m leaning towards the “flour” as the culprit, though I’m still at a loss to explain why the recipes in this book require less water on my part for the flour here than more, which is what has happened with virtually every other bread recipe I’ve tried here. I re-tried making the baguettes, but this time adding the liquid a little at a time until I got the consistency that he described in the book. And, indeed, after kneading in the mixer for his recommended 8-9 minutes, the dough was exactly the consistency of the inside of a marshmallow. Which also means it’s really sticky. And, in fact, though they baked up beautifully as you can see, they literally absorbed the parchment paper into their base, I couldn’t remove them, and had to simply slice off the bottoms of the baguettes… a shame! Still, the flavor was great, I’ll be doing these again, probably with a little more modification, and using a silpat for the baking.

round two baguette trials

I also tried one of the recipes from the whole grain bread section, not using the liquid sourdough starter. A corn-rye, absolutely delicious (though very dense and chewy, something he stated upfront), and this is where I began to feel that the flour is more the issue - since this dough is only part wheat flour, and a good percentage corn and rye, and the quantity of liquid he gave was much closer to the amount that worked to get the consistency he talked about. It was still off by about 20-25%, but that’s down from 30-35% on the other recipes.

corn rye

]]> By: nancy landi http://www.saltshaker.net/20080720/sourdough-dreams#comment-146932 nancy landi Mon, 21 Jul 2008 20:33:09 +0000 http://www.saltshaker.net/?p=922#comment-146932 I love your articles!, all of them! greetings from Orlando Nancy I love your articles!, all of them!
greetings from Orlando
Nancy

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