Sneakeater Posted February 19, 2019 Share Posted February 19, 2019 We suffer for our stomachs. Quote Link to post Share on other sites
voyager Posted March 17, 2020 Share Posted March 17, 2020 Store was sold out of all bread, tortillas, naan and friends yesterday. Needs must today. We may be seeing more and more self-reliance as days go by... 1 Quote Link to post Share on other sites
StephanieL Posted March 18, 2020 Share Posted March 18, 2020 N is going to get her sourdough starter up and running again soon. 1 Quote Link to post Share on other sites
Behemoth Posted March 18, 2020 Share Posted March 18, 2020 I just activated a dried one I got from a friend five years ago. Will probably use for the first time today or tomorrow. Quote Link to post Share on other sites
Abbylovi Posted March 18, 2020 Share Posted March 18, 2020 I’ve been baking and cooking like crazy, including two sourdough loaves: one country and one pumpkin. A friend passed along a great recipe for crackers using discard. Instead of herbs I used everything bagel seasoning and it was sensational. https://littlespoonfarm.com/sourdough-discard-crackers/#wprm-recipe-container-585 Quote Link to post Share on other sites
joethefoodie Posted March 18, 2020 Share Posted March 18, 2020 I have a rather nice order arriving from King Arthur today. I'm going yeasty easy. Quote Link to post Share on other sites
Behemoth Posted March 18, 2020 Share Posted March 18, 2020 I just activated a dried one I got from a friend five years ago. Will probably use for the first time today or tomorrow. And my social distancing gift to self just arrived — new bread book. Recipes and tips from the German national bread baking team. I don’t have a mixer so this project will do double duty as an exercise regimen... Quote Link to post Share on other sites
voyager Posted March 18, 2020 Share Posted March 18, 2020 my social distancing gift to self What a fabulous concept! Many thanks. Quote Link to post Share on other sites
bloviatrix Posted March 19, 2020 Share Posted March 19, 2020 Passover starts in 3 weeks, I have a little over 5 pounds of bread flour and yeast that need to be finished before the holiday. Some bread making is called for. Hoping my little sous chef will help me make some challah tomorrow between his classes and my conference calls. Quote Link to post Share on other sites
Behemoth Posted March 22, 2020 Share Posted March 22, 2020 My first attempt at sourdough rye did not go well. I misread the recipe and started with the maximum amount of water. The pre-dough was completely unworkable. Rather than risk wasting more flour, I decided to start over. For the next attempt I went for a wheat/rye mix (Weizenmischbrot). But as backup I also prepared poolish for Peter Reinhardt's ciabatta. The wheat bread worked extremely well, and now I have way too much bread.I have to say after living in Germany for 11 years I understand what expats say when they mean the main thing they miss is proper bread. Bread here is simply different: it is almost always based on some part sourdough, includes almost always some proportion of rye, and is almost always started in a hot oven which is then turned down for a longer bake, resulting in a thick crust that protects the crumb from drying out and adds a crazy amount fo flavour. The wheat recipe was really good.My proofing baskets were a little too big so the loaves were flatter than they should be, but that crust!Just ordered myself my first stand mixer (Ankersrum) and will try the rye again. Also with a proper machine I can make proper bagels. 1 Quote Link to post Share on other sites
Sneakeater Posted March 22, 2020 Share Posted March 22, 2020 While I recognize it isn't Germany, I remember the first time I went to Switzerland the thing I most couldn't believe was how good all the bread was. Quote Link to post Share on other sites
Anthony Bonner Posted March 22, 2020 Share Posted March 22, 2020 So I've been screwing around making vollkornbrot from two peter Rinehart recipes and both never cooked. Even when the internal temp hit 190 still way too wet And suggestions? Quote Link to post Share on other sites
joethefoodie Posted March 22, 2020 Share Posted March 22, 2020 Couple of things - the first time I tried to make a 100% rye bread I think I tore my rotator cuff trying to knead the thing - it was after I took a rye bread class from Simo Kuusisto, he of Finnish "ruis" fame. How about bringing that internal temp up top 200℉ and see if that helps? I'm super impressed with everyone and your sourdough attempts, successes, etc. As we move on into the unknown, I plan on doing some baking too...I just think I'm gonna stick with yeast risen stuff, and work with bigas and poolishes. I get much more consistent results that way! Quote Link to post Share on other sites
Behemoth Posted March 22, 2020 Share Posted March 22, 2020 I don't know the Reinhart recipe, but in the German book I'm using for a whole grain loaf they start the bread in a 250° C oven for 10 minutes then turn the heat down to 220° (bread still in oven) and bake for an additional 50 minutes. Interesting fact regarding mostly rye breads. My book says these are only ever made with sourdough, as the acid helps to reduce the effect of enzymes in rye that otherwise prevent a stable structure from forming during the rise. Quote Link to post Share on other sites
Behemoth Posted March 22, 2020 Share Posted March 22, 2020 While I recognize it isn't Germany, I remember the first time I went to Switzerland the thing I most couldn't believe was how good all the bread was. The German-speaking Alpine regions have similar style bread. It's really regional, e.g. it'd hard to find the Bavarian "Bauernbrot" styles in North Germany, and conversely I still haven't found a decent "Schwarzbrot" here in the South. Quote Link to post Share on other sites
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