SourDom's blog
by SourDom { 2009 November 12 }
BackgroundThere is often talk on the forum about the hydration of doughs, and the advantages and disadvantages of higher or lower hydration.Read more...
by SourDom { 2009 November 12 }
BackgroundRead more...
by SourDom { 2006 November 25 }
This weekend I have tried another version of the a l’ancienne formula to make Ciabatta.
Starter - as before
Dough
200g starter
425g water
340g white flour
160g 00 white flour
10g salt
3g malt
I mixed as before, and the next evening folded at hourly intervals for 4 hours.
Then the dough was divided in two and roughly folded before bei...
by SourDom { 2006 November 24 }
have been playing around with two different things - Peter Reinhart’s pain a l’ancienne, and some of the techniques discussed in the Jim Lahey recipe in the New York Times.
This is the result ‘Pain au levain a l’ancienne’, a sourdough version of the Reinhart recipe at 80% hydration with almost no kneading.
Day 1 evening
Starte...
by SourDom { 2006 September 17 }
One of the things that puts people off baking at home is the amount of time that it seems to take. Everyone loves the smell of freshly baked bread, and the idea of baking your own loaves, but the time involved can seem overwhelming. That is the attraction of bread machines and ‘quick loaves’ I suspect, but the danger is that t...
by SourDom { 2006 September 10 }
What you will need:Read more...
by SourDom { 2006 July 23 }
Note: yeast is used in this tutorial to create a practice dough as it is assumed that you do not have an active sourdough yet. Sourdough bread does not contain commercial yeast. What you will need:Read more...
by SourDom { 2006 July 8 }
What you will need:Read more...
by SourDom { 2006 June 30 }
Contents:What you will need Background Recipe Troubleshooting Looking after your starter Glossary References What you will need:Read more...
by SourDom { 2006 June 11 }
(This was first posted in the ‘home sourdough’ section of the forum on 3rd June.)
This is the first in what I hope will turn out to be a series of experiments with a basic recipe. (Apart from anything else I am going to use this to work towards better sourdough baguettes). Read more...
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