Be careful for what you ask, goats are all around, just saying.Yeah - sorry. I hadn't logged in when I initially replied and my autofill picked the wrong email. I've asked that the duplicate be deleted.
Be careful for what you ask, goats are all around, just saying.Yeah - sorry. I hadn't logged in when I initially replied and my autofill picked the wrong email. I've asked that the duplicate be deleted.
Holy cow, oven spring much man! Beautiful, and I like your poolish makeup, and the use of milk. Is this a particular style - e.g., N. Europe farmhouse tradition, etc.?
Very nice Hanglow, thanks for sharing.
My apologizes, I probably should not post when distracted/brewing. I will circle later to see if I can make sense of my previous post.Yeast has maltase, so it can convert to maltose. I think that it also has an invertase but I might be wrong, and that's in the flour. The flour has amylases for conversion as well. It also has proteolytic enzymes.
Not clear on what you're saying here, ba-brewer:
Yeast has maltase, so it can convert to maltose. I think that it also has an invertase but I might be wrong, and that's in the flour. The flour has amylases for conversion as well. It also has proteolytic enzymes.
Not clear on what you're saying here, ba-brewer:
My apologizes, I probably should not post when distracted/brewing. I will circle later to see if I can make sense of my previous post.
Very nice Pete!
Looks awesome. Can you (or have you) shared the recipe?View attachment 673455 View attachment 673456 Yeasterdays loaf, the starter was a bit past it prime(started to drop) but wanted fresh bread so used it anyways. Funny how the soft texture continued. Tried a different scoring pattern too.
I do a 1,2,3 ratio of starter,water,flour, light on salt for the wife at 1.7%. That loaf I did a stretch and fold no-knead thing for a couple hours ever 20 to 30mins. Allowed to rest until doubled, then formed into a loaf. Proofed for about hour then baked on a sheet pan at 450F with steam for the first 10min. Removed water and lowered temp to 400F for 20min.Looks awesome. Can you (or have you) shared the recipe?
So this is the first loaves from the starter I posted the other day. I was going to do a single one pound loaf but forgot to put the starter into the fridge again so did two.
View attachment 559162 View attachment 559163 View attachment 559164 View attachment 559165 View attachment 559166
sort of Italian-ish bread using 1:2:3 start:water:flour
100gm starter
200gm water
300gm king Arthur AP
5gm salt
7gm sugar
15gm extra virgin olive oil
I was curious at Kevin's fast fermentation times - I wonder if it would break down the starches in flour unaided.
I think the major lifting is done my the things added to flour. Some of the pizza flour don't have it and that is why/how they can do the long ferments without it completely loosing it's structure. I know some yeast can convert starch but I don't think it is too common or normal for bread yeast. I had a diastaticus contamination which some can convert starches. That had me looking to see if I was polluting my beer from my sour dough starter. Had my starter tested and it came back negative for diastaticus.
Sorry about the other day, I was brewing and seen the post above by Cock Robin and made a hasty post. My comments were in regard to the yeast breaking down the starches.Yeast has maltase, so it can convert to maltose. I think that it also has an invertase but I might be wrong, and that's in the flour. The flour has amylases for conversion as well. It also has proteolytic enzymes.
Not clear on what you're saying here, ba-brewer:
Sorry about the other day, I was brewing and seen the post above by Cock Robin and made a hasty post. My comments were in regard to the yeast breaking down the starches.
Most of the yeasts we use for brewing do have the ability to convert starches on their own. One exception is diastaticus variant strains, and not sure if all can. A simple test to check for diastaticus is to add suspect yeast to a starch solution to see if ferments.
The "heavy lifting" of my previous post was referring to the enzymes that are added to white processed flour to get them to break down the starched in a timely manner. Some flour list enzymes in the ingredients but King Arthur flour list malted barley flour.
I believe diastatic malt powder and malted barley flour would be the same thing, but don't really know. I have only used the unmalted flour a couple times for making pizza. It is my understanding it is helpful for the long cold ferments people do with pizza dough. Something about the unmalted flour effecting the browning of pizza crust cooked at lower temp home oven too.Had not known or forgot about diastaticus variants - thanks. Just read on WL that many have been more or less normalized as "high attenuators" and others truly are a bad bug in the brewery. Very interesting. I have to dig out some texts again!
Is the added product you're talking about diastatic malt powder? It's interesting to me because you see it used a lot in Raymond Calvel's bible, the Taste of Bread, but particularly when starting up a new levain. I get a lot of flour from Central Milling out of CA, and a lot of the flours they offer are both malted and unmalted of the same variety - e.g., whole malted, whole wheat. I'm getting some malted "Type 85," actually, in a trial of 10#, to compare with my own blend, a calculation meant to approximate the ash (to a lesser extent, extraction) specs of T80 Flour. Many don't like such a high-ash flour as a baseline flour - most prefer a whiter if not truly white flour, but I like the rustic quality of this higher extract "bise" flour, midway between white and whole wheat.
I've never seen much difference in performance between malted and unmalted versions of the same flour.
Thanks for the info!
Bakers' dry (diastatic) malt powder contains malted barley flour as the "active ingredient," but is cut with plain flour and dextrose. This dilution makes it easier for the manufacturer to standardize, and for the baker to measure, the product.I believe diastatic malt powder and malted barley flour would be the same thing, but don't really know.
The texture of that looks great. And an awesome rise. Your ww loafs always look great. Any thoughts on ratios of ww to white flour. Also was hoping you could lean me in the direction of a serviceable cutter form like yours. There are a lot of options not sure which work. Thanks.
Super lazy loaf with 10% dark rye and 10% mixed seeds (white/black sesame and flax). I just mixed everything together at the start—no levain, no autolyse. Just week-old starter straight from the fridge, with an 8-hour bulk fermentation at room temp and then a 17-hour proof in the fridge. Turned out to be my best result yet.
Absolutely stunning. Sounds like you have a greedy little starter culture if it rockets like this with fresh food - beautiful spring and crumb! No cultured yeast - all just levain culture? Well done. One of the most gorgeous looking boules I've seen.
So, dark rye - I use local, comes out to a medium. Mind saying what source you're using for your dark?
And your base flour - was this just an everyday bread flour at 11.7-12.7 or so, or something like the KA "Bread Flour" at 13.7%+?
Hey there. Yep! No cultured yeast, just my sourdough culture (actually half and half of two cultures I keep running in parallel, 50g each). My base flour was indeed KA bread flour, and I used Bob's Red Mill for the dark rye.
Thanks for the compliments, btw! I'm really pleased with how it came out, myself.
This is the Instagram post that inspired me to try this technique/recipe: https://www.instagram.com/p/B-cDh2wJiuT/
Your two starters in parallel - a wheat and a rye, by any chance? I maintain 3, though I may just bail and build as needed: I maintain a stiff wheat, a liquid rye and a liquid wheat. I may just use the liquid wheat and go from there.
I maintain 3, though I may just bail and build as needed: I maintain a stiff wheat, a liquid rye and a liquid wheat. I may just use the liquid wheat and go from there.
I used to always have multiples going, but not for a long time. I just have one now, though it readily morphs into different forms. I'm pretty sure this one started (been a long time) as a liquid, all KAF AP. For longer storage, when I'm not baking often, I'll store it as a stiff white sourdough in the fridge (this is also the form I generally use for leavening sourdough-only breads.) It can quickly transition, in a feeding or two, into anything I want, and may spend an extended period being maintained in a different form. If I'm on a rye bread kick, it may live as a Sauerteig, liquid or firm; if I'm just using it as a handy preferment in place of yeasted sponges, it may live in a poolish-like state; sometimes it spends time being fed whole wheat.... As long as I have the culture being kept alive, the details of its daily life seem not to matter much.
2 cups KA Bread FlourWould you be willing to share the recipe for this wonderful looking cheese bread?
Loaf de jour,
Welcome!Hey everyone. Somehow I didn't see this thread. I've been brewing for about 7 years and baking sourdough every weekend for the last year. Fun, complementary hobbies.
Enter your email address to join: