Does anyone out there have a copy of Bread Alone
by Leader, Daniel & Blahnik, Judith (1993)? I have a couple of
questions as a result from trying to follow some of the recipes --- and
now that I have met this group I can ask the questions.
I basically generally make more "healthy and rustic" whole grain and rye breads, and in an attempt to make more "light white" bread (my hubby's words), I have been experimenting with making a white starter and a white levian --- with, to date, pretty terrible results (I am ashamed to say) --- baggettes made with a poolish, however, no problem!
Anyway, 1st queston: on Page 111 Leader says "all of the recipes in Chapter 7 will work as straight sourdough breads" --- the problem with this is that there is no recipes in Chapter 7! Does he mean Chapter 6 (traditional wheat breads all made with a poolish)? If so, do I just transpose the quantity and hydration of the poolish (normally about 8oz with about 150% hydration) with my wholewheat chef?
Speaking of the chef - any clues why my chef seems to die as I try to convert it from whole wheat to white flour? (I am using Arrowhead Mills, organic unbleached white) The same chef went great guns going to rye.... is it because I am not using 20% bran wheat flour and just using plain ole white?
Second question on Leader: I have read and re-read the section on making the levian --- but it seems to me there must be a simplier way to just convert a healthy chef into a levain --- I've tried a couple of times now (and like I said had abysmal results, and please don't ask for pictures - :barf: I am too ashamed! ). I know what you're thinking - it would have been easier to just follow the three day instructions --- but I don't want to use even "a pinch" of dry yeast - it seems like cheating
. The problem with Leader's instructions (besides the pinch of dry
yeast) is that he says the "full batch" (pg 185) and does not give the
actually weight or hydration of a "full batch". I am assuming a "full
batch" of chef is 12 oz (weight not fluid), adding 6oz white flour to
make an 18oz white levain - perhaps I'm wrong. For me this makes a really stiff little
dough ball - and if I use my white starter with white flour it just sits there like a
fossilized turd. Any clue what I am doing wrong --- it is really
starting to frustrate me, while also compounding my belief that 'white'
bread is no good for you anyway 
!
Thanks for any advice,
Catharina
PS: for some reason the font colour option disappeared from the toolbar --- please pretend this posting is in blue ink - I like to use blue.
I basically generally make more "healthy and rustic" whole grain and rye breads, and in an attempt to make more "light white" bread (my hubby's words), I have been experimenting with making a white starter and a white levian --- with, to date, pretty terrible results (I am ashamed to say) --- baggettes made with a poolish, however, no problem!
Anyway, 1st queston: on Page 111 Leader says "all of the recipes in Chapter 7 will work as straight sourdough breads" --- the problem with this is that there is no recipes in Chapter 7! Does he mean Chapter 6 (traditional wheat breads all made with a poolish)? If so, do I just transpose the quantity and hydration of the poolish (normally about 8oz with about 150% hydration) with my wholewheat chef?
Speaking of the chef - any clues why my chef seems to die as I try to convert it from whole wheat to white flour? (I am using Arrowhead Mills, organic unbleached white) The same chef went great guns going to rye.... is it because I am not using 20% bran wheat flour and just using plain ole white?
Second question on Leader: I have read and re-read the section on making the levian --- but it seems to me there must be a simplier way to just convert a healthy chef into a levain --- I've tried a couple of times now (and like I said had abysmal results, and please don't ask for pictures - :barf: I am too ashamed! ). I know what you're thinking - it would have been easier to just follow the three day instructions --- but I don't want to use even "a pinch" of dry yeast - it seems like cheating
. The problem with Leader's instructions (besides the pinch of dry
yeast) is that he says the "full batch" (pg 185) and does not give the
actually weight or hydration of a "full batch". I am assuming a "full
batch" of chef is 12 oz (weight not fluid), adding 6oz white flour to
make an 18oz white levain - perhaps I'm wrong. For me this makes a really stiff little
dough ball - and if I use my white starter with white flour it just sits there like a
fossilized turd. Any clue what I am doing wrong --- it is really
starting to frustrate me, while also compounding my belief that 'white'
bread is no good for you anyway !Thanks for any advice,
Catharina
PS: for some reason the font colour option disappeared from the toolbar --- please pretend this posting is in blue ink - I like to use blue.
Category:
Replies
Regarding the stiff levain, Leader mentions is Local Breads that the French levain bakers control/limit the sourness of theit breads with a stiff levain. So that part seems to be right for you.
Cheers,
Tony
[/quote]
[color=blue] Thanks Tony - that's kind of what I was thinking too. And it was confirmed last night when I added some whole wheat into the jar and the little beasties went crazy (like they were breathing a sigh of relief and saying 'thank you'). Today I will buy some different flour and make something small and white-ish - like a pizza base or something. Maybe the flour problem is at the root of the levain as well --- but I would still like to know/understand the flour/water/beastie ratio.
Thanks again,
C[/color]
Also In Tehas... Arrowhead Mills has a great line of Flours that your beasties will adore. Stay away from the bleached or Bromated White Bread flours that they carry at some of the warehouse stores. Bakers Choice... Requires some choice words I think....:(
One more that is often overlooked Is Gold Medal Unbleached AP and Bread Flour... Found at most Larger Grocery Stores.
May all your doughs rise Higher! :) By the way I have His newest book from the Library. Local Breads...
Terri