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wild yeast http://sourdough.com/taxonomy/term/581/all en Loaf #7 http://sourdough.com/blog/loaf-7 <p>I spotted the below recipe on another site, thought I&#39;d give it a go.<br /><br />Bread Flour - 470g<br />Rye Flour - 65g<br />Water - 300g<br />White sourdough starter 100% Hydration - 200g (I used my 50/50 - wholemeal/white @ 100%)<br />Salt - 15g<br /><br />1. Mix all ingredients except the salt in a large mixing bowl.<br />2. Cover the bowl with a wet towel and leave at room temperature for 30 minutes.<br />3. Add salt.<br />4. Knead the dough by hand for a 5-8 minutes.<span class="read-more"><a href="/blog/loaf-7"><strong>Read more</strong></a></span><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="800" alt="" src="http://sourdough.com/bread/blogs/8655947393_8aa8261eca_c_0.jpg?1366190609" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="800" height="534" alt="" src="http://sourdough.com/bread/blogs/8653882155_dc6bf4f8f5_c.jpg?1366190619" /> </div> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="534" alt="" src="http://sourdough.com/bread/blogs/8654991966_b09b66c0ed_c.jpg?1366190679" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="800" height="534" alt="" src="http://sourdough.com/bread/blogs/8654195721_719604d10c_c.jpg?1366190737" /> </div> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="800" height="287" alt="" src="http://sourdough.com/bread/blogs/8655953253_6b218ff9f9_c.jpg?1366190770" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_photo" width="800" height="480" alt="" src="http://sourdough.com/bread/blogs/8657074904_37e7cf81e3_c.jpg?1366190800" /> </div> </div> </div> http://sourdough.com/blog/loaf-7#comments Sour Dough Sourdough wild yeast Wed, 17 Apr 2013 09:27:05 +0000 jaywoo 5748 at http://sourdough.com Hot Cross Buns http://sourdough.com/blog/hot-cross-buns-0 <p>Today I had a bit of fun...</p><p>I made two batches of Hot Cross Buns</p><p><img alt="" src="http://digitalorthodoxy.com/wp-content/uploads/2013/03/IMG_4706.jpg" style="width: 400px; height: 533px; " /></p><p>Batch 1 was using dry yeast using the recipie from Emmanuel Hadjiandreou&#39;s book &quot;How To Make Bread&quot; (ISBN &nbsp;9781849751407). I added about 50g of Yoghurt to Emmanuel&#39;s recipie.</p><p>Result: almost perfect, soft, great crumb, buns rip apart and are very easy to eat... perhaps too easy.<span class="read-more"><a href="/blog/hot-cross-buns-0"><strong>Read more</strong></a></span></p><div class="field field-type-filefield field-field-photo"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_photo" width="1224" height="1632" alt="" src="http://sourdough.com/bread/blogs/IMG_4706.jpg?1364476513" /> </div> </div> </div> http://sourdough.com/blog/hot-cross-buns-0#comments Bun Easter hot cross buns Sourdough wild yeast Thu, 28 Mar 2013 13:15:14 +0000 digitalorthodoxy 5694 at http://sourdough.com Combining starters http://sourdough.com/forum/combining-starters <p>I was feeding my starters and was pouring off some of the two I&nbsp;have going.&nbsp; I decided to combine them to make sourdough pancakes and the whole thing flopped.&nbsp; It was possibly that I didn't let the mix proof long enough but I also wondered if using two different starters had something to do with it.&nbsp; Maybe they killed each other?</p><p>&nbsp;</p><p>Any thoughts?</p> http://sourdough.com/forum/combining-starters#comments Starters & Levains starter wild yeast Mon, 02 Apr 2012 03:37:39 +0000 sweethearth 4618 at http://sourdough.com Doubting a starter http://sourdough.com/forum/doubting-starter <p>&nbsp;Hi to everybody i just found this community and i think it's amazing. I'm just growing my live starter since around 15 -20 days and i think it has been more like ups and downs. So i don't know if i can you that or not.&nbsp;</p><p>My Starter is made from rye and obviously water: i had few days when it doubled its size, but after a bit went back to normal size leaving bubbles on the top. Other days it doesn't double, but grows just a bit and bubbles on the top. So i don't know if it's ready or not, if it has to be double to be used or not. The smell is nice vinegarish and apple.<span class="read-more"><a href="/forum/doubting-starter"><strong>Read more</strong></a></span></p> http://sourdough.com/forum/doubting-starter#comments Starters & Levains live yeast rye Sourdough wild yeast yeast Sun, 04 Sep 2011 08:58:09 +0000 ReyKey 4042 at http://sourdough.com