splinky Posted November 16, 2024 Share Posted November 16, 2024 you are making me miss bread Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 11 Share Posted January 11 On 3/29/2024 at 12:56 PM, StephanieL said: A woman who used to run a brewery with her husband outside of Boston until the pandemic put them out of business is now based in the Bay Area and running classes on how to make bread using brewers' spent grains. N and I went to a class at Almanac Brewery in Alameda a couple of days ago and had a lot of fun. I made chocolate-cherry and she made rosemary & sea salt. You first tour the brewery and learn about the breadmaking process, and then make the dough, which gets its first rise in the car on the way home and at home while you're getting your oven and such set up. Then you knead the dough, give it its 2nd rise, and bake it in a Dutch oven. The breads are huge, but they came out quite well. We took more spent grains home and froze them for later use (they go moldy very quickly, so you have to freeze them right away). Grainbakers Breadmaking Classes at California Breweries I finally got around to making the first of the loaves with the frozen spent grain. It's a little wonky looking, and I think some of our yeast is out of date, but it rose fine and it smells great. We'll see what it taste like. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted February 2 Share Posted February 2 Can someone eyeball this recipe and confirm for me that the hydration is way too low? My poor loaves are like bricks. https://www.kingarthurbaking.com/recipes/extra-tangy-sourdough-bread-recipe#review-section Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 2 Share Posted February 2 (edited) I think I'd be aiming for somewhere between 68 - 70% hydration. Not knowing what the hydration % of your starter is, I'd venture a guess that you could definitely up the hydration level of the overall dough. In their (King Arthur's) main baking book, their sourdough has a hydration level of 69%. Their starters tend to be 50%. Edited February 2 by MitchW Quote Link to comment Share on other sites More sharing options...
small h Posted February 2 Share Posted February 2 Yeah, that's what I thought. I'm pretty sure the starter is 50% hydration. The dough turned out like a rubber ball. Looks like there is panzanella, crostini and strata in my future! Quote Link to comment Share on other sites More sharing options...
Anthony Bonner Posted February 2 Share Posted February 2 50% is a pretty dry starter. I bet they spec 100% hydration - which gets you a total hydration of 63% which is about right. Especially given the overnight ferment. ETA: yeah the starter they spec is 100% Quote Link to comment Share on other sites More sharing options...
small h Posted February 2 Share Posted February 2 So what does that mean in grams? My starter weighs about 250g. I just fed it 250g flour & 250g water. How hydrated is that? Quote Link to comment Share on other sites More sharing options...
Anthony Bonner Posted February 2 Share Posted February 2 100% assuming you used the same 1:1 ratio originally. Quote Link to comment Share on other sites More sharing options...
small h Posted February 2 Share Posted February 2 (edited) Okay, thanks. I didn't start the starter, so I'm not sure how it started. It's pretty soupy and very lively. Edited February 2 by small h Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 2 Share Posted February 2 38 minutes ago, Anthony Bonner said: 50% is a pretty dry starter. I bet they spec 100% hydration - which gets you a total hydration of 63% which is about right. Especially given the overnight ferment. ETA: yeah the starter they spec is 100% Truth - I was looking at something totally different when thinking I was looking at the starter info. However, their classic sourdough recipe (at least as it existed when this book was published over 20 years ago) still seems to be like 69% hydration. My sourdoughs tended to look like this... Quote Link to comment Share on other sites More sharing options...
small h Posted February 2 Share Posted February 2 Not gonna show anyone the whole loaves, because I want to preserve the illusion that I know how to bake, so here's a picture of an egg & cheese sandwich made with dense-as-a-black-hole bread that a knife can barely cut through, and also it takes a month to toast. 1 2 1 Quote Link to comment Share on other sites More sharing options...
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