Search results

I'd try Melana's advice. I had the nail polish smell when I was feeding mine Whole wheat. I'd had just about given up on it when it went away. I'm not sure what did it, but I do remember I kept a small amount and discarded the rest. Isn't Sourdough starter Lactobacillus?

don't lose faith. Salvage the loaf with some slapping and folding. Don't let it get ya down. It always seem like that stuff happens at the worse time.

I was thinking the same thing.

congrats on the bread maker.

I see. I used honey in one loaf and it was the best one I've made to date. The holes were almost as nice as some of yours but not quite.

Thinking about using beer in my next baking session. Is it just that easy, beer instead of water? What's the max abv I should use? I should report the anise and chocolate bread smelled really nice and tasted good but had a acrid after taste. I'm pretty sure it was the grain so next time...

There are a lot of different ways to accomplish a loaf of bread. Think simple to start. basic bread. You shouldn't need a lot of ingredients. My basic loaf is sourdough starter, flour, water and salt. I baked that four times before I changed anything. This video probably helped me the...

That weave you made looked great. I still can't quite figure out how you did that.

That loaf is a beautiful!

Chef Rex. After thinking about it for a while I tried to keep the proportions to a 50/50 blend. I'm thinking maybe next time I can just feed my extra starter the rye flour and then go back to my normal loaf recipe. Then the next time I bake I can start stepping it up 1/4 cup each time...

I didn't follow a recipe. I'd guess I used a cup of rye flour. I didn't think it was too much rye flour. Dog biscuit recipe 1 cup peanut butter 1 cup milk 2 cups whole wheat. 1 Tbsp baking powder 375 for 20 mins or until done. I usually cook them till golden brown.

I baked some new breads this time. Onion herb, Pale chocolate grain and anise, Rye and rye rolls, Oatmeal and honey. Also made another loaf of raisin and walnut. I have to admit the rye turned out harder then I thought. It didn't get any oven spring at all. It felt right but as it proofed...

You should be fine. I'd buy a bench capper. I've never used a wing capper. Mines 80 years old and still works great. If you end up with another wing capper, check ebay I see vintage cappers sell for less then 20 all the time. :mug:

Fed my starter. I have a friend coming over tomorrow for a brew day/ bread day.

I was reading this morning and came across someone saying to use less starter and a longer rise(18-24 hours) for a more tangy loaf.

count me in.