111–120 of 124 posts
Feature request: adjust timing automatically given a humidity + temperature measure.
Feature request 2: fetch ambient humidity and temperature automatically from users' GPS and time of day. ;-)
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That's the most difficult part for me. We need more than a schedule - we need instructions how to modify the schedule and perhaps ingredients based on what we get. The "Quarantine bread" receipt was wonderful last week. This week, for some reason it turns out terrible (dough very sticky, bread burnt on the outside, etc.) No idea what went wrong and what I should have done to fix this.
As someone who's been baking for a while (both sourdoughs and breads made with commercial yeast), there's a lot of learning to be done through trial and error, and it's difficult to communicate the nuances of how the dough feels or looks via instruction. Temperature and humidity can change day-to-day (and certainly week-to-week) in a residence. Same with the temperature of "cold" water coming out of your tap. A therm…
Or you could also learn how to make mixed 4/3 rye/wheat sourdough with a natural starter, which requires no scheduling at all. Just mix it in the morning and put it in the oven some time in the late afternoon/evening. I've been doing it for years and it's the only kind of bread that I can make on a regular basis. It's something you can actually do daily, not an additional hobby. Ingredients: * 400g full-grain rye flo…
Nice! A couple questions for you... - to clarify, is the "wheat flour" whole wheat or white? If the latter, all-purpose or high protein "bread" flour? - do you think it makes much of a difference if the levain is rye based? My understanding is that if the amount of levain is small relative to the overall amount of flour in a rye-based bread like this, it doesn't much matter fermentation-wise. I've read that rye flour…
I think the levain should be rye-based, but I do not have data to back that up. Never tried anything different.
As to the quality of rye flour in America, the organic one from Hodgson Mill was good and very comparable to what I use in Poland. The non-organic one less so.
I think the dark bread you described resembles a pumpernickel, but I'm not sure. I never liked pumpernickel much.
Oh, I forgot one important thing in the US: the water in your tap! If it's chemical plant waste like in many places, it can't be used for bread baking. Specifically, if it's chlorinated, you might get away with keeping some in a jar waiting for the chlorine to evaporate. But if chloramines are used (like in San Diego, for example), you're screwed. I had to buy a good activated carbon water filter before I could bake bread in San Diego. I think it's a good idea anyway.
Or you could also learn how to make mixed 4/3 rye/wheat sourdough with a natural starter, which requires no scheduling at all. Just mix it in the morning and put it in the oven some time in the late afternoon/evening. I've been doing it for years and it's the only kind of bread that I can make on a regular basis. It's something you can actually do daily, not an additional hobby. Ingredients: * 400g full-grain rye flo…
Rye flour is vastly under-appreciated in my opinion. Love that stuff. For a lot of things you can't really get away with fully replacing wheat flour, but you can usually do half / half with good results. I haven't made sourdough for a few years, but I think I was either doing 1 : 1 : 1 (white, wheat, rye) or 2 : 1 : 1. Also, the easiest way to create a sourdough culture is literally just mix rye flour and water in ro…
Once you get a good one, maintaining it is rather easy, though. Feed it every day, and if you forget for a day or two, it doesn't matter that much. It's fairly abuse-proof: for years I even left a portion of dough as the levain for the next bread, which you should not do, because it contains salt (which slows the development of either yeast or bacteria, don't remember now). Everything was fine.
It's all pretty magical: the levain doesn't spoil, because of the low pH. The bread also keeps for a long time (a week, easily).
Or you could also learn how to make mixed 4/3 rye/wheat sourdough with a natural starter, which requires no scheduling at all. Just mix it in the morning and put it in the oven some time in the late afternoon/evening. I've been doing it for years and it's the only kind of bread that I can make on a regular basis. It's something you can actually do daily, not an additional hobby. Ingredients: * 400g full-grain rye flo…
The theory goes that full-grain flours tend to inhbit gluten development, so the crumb ends up being finer-textured and the oven spring not that dramatic.
I’m from Australia, and this site uses a weird imperial mix and metric measurements. Weights are in grams, but temperature is in fahrenheit (I think, doesn’t actually say). Please use one measurement system make it consistent, as well as switchable. Thanks.
It’s Canadian style
In Canada the temp is in C, but some weight measurements are in lbs.
Are the amounts on the website broken or am I slightly dense? The "Overnight Weekend Bread" recipe ( http://www.breadscheduler.com/#/recipe/5bac85f720211052e0b70... ) instructs you to create 500g-550g of levain (the amounts in the overview and the step-by-step instructions don't quite match for me). Then, in the "Mix Dough" step it tells you to use 108g of the levain. What happens to the rest? Are you supposed to thr…
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I am just trying to create my first loaf using sourdough so I have no experience on this (I will bake tomorrow) and I have read a book that says that the more you leave the dough the taster it becomes. The normal recipe is to leave 24 hours the dough in fridge and it says that you can leave it for 48 or even 96 hours :)
Leaving dough out too long will overproof it. Leaving it out not long enough will not rise enough, or, in the case of sourdough, not develop that sour taste people are looking for. Your first loaf is unlikely to come out great, if your starter is not matured yet - because the yeast/bacteria ratio in it is unlikely to be optimal.
Or you could also learn how to make mixed 4/3 rye/wheat sourdough with a natural starter, which requires no scheduling at all. Just mix it in the morning and put it in the oven some time in the late afternoon/evening. I've been doing it for years and it's the only kind of bread that I can make on a regular basis. It's something you can actually do daily, not an additional hobby. Ingredients: * 400g full-grain rye flo…
Got a crumb photo? The theory goes that full-grain flours tend to inhbit gluten development, so the crumb ends up being finer-textured and the oven spring not that dramatic.
Or you could also learn how to make mixed 4/3 rye/wheat sourdough with a natural starter, which requires no scheduling at all. Just mix it in the morning and put it in the oven some time in the late afternoon/evening. I've been doing it for years and it's the only kind of bread that I can make on a regular basis. It's something you can actually do daily, not an additional hobby. Ingredients: * 400g full-grain rye flo…
What sort of container are you using for the rise/bake? I use a similar low-effort recipe for focaccia but I find it tends to stick to the tin.
Given the number of questions, I think I should write up a quick manual on practical bread baking, submit it to HN, and watch it get noticed by no one :-)