Camas Country Mill isn’t just name-dropped by pizzaiolos, bakers, and chefs across Portland its flours appear in breads and pastries served everywhere from Blue Hill at Stone Barns to Tartine Bakery
Greeting everyone. I'm so glad I've found this forum. I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. I've had great success with half a dozen same-day breads outlined in his book. But my woes have begun with the overnight bread,Twice now I've made an attempt and twice my dough in the morning is still a sticky mess after
Kooky
Any solid vegan books?
I m sure I could adapt Flour Water Salt Yeast, but still. There are some modern nuances, like flax eggs, use of silken tofu, avocado which I have used to keep cakes moist. Now that I will be milling my own flour I d love to own a vegan baking book.
Experimentation is great but I m not rich enough to waste food and I don t do this for a living to where my few successes could earn me money.
When I buy a book, I cook the entire thing, I have used 3 books for 95% of my food the past 3 years. Cooked them front to back, many recipes dozens of times. I just find them to be cohesive. Blogs are great, Googling recipes is great, but they lack that tangible thought process that goes into a good book, a thread holding it all together, no matter if one chapter is filled with bagels and pretzels and the other is whole wheat loaves, then pastries, sweets. there will be something to unite them all.
You ve noticed the very normal life cycle of a starter (or levain using Forkish s preferred terminology). An initial burst of activity and after day 4 a quieter period. Some even go to sleep but it seems yours didn t quite go that far and just quietened down. Yours seems healthy and is on the right track. Recipes for creating starters rarely describe this and just assume it ll go from strength to strength but as living things they rarely follow recipes exactly. If I were you I d carry on but use a smaller jar/tub and a 1/4 of the amounts he recommends. No need to waste huge amounts of flour when less will work just as well.
Levain mix: 1:1:1 versus FWSY 1:4:5 thefreshloaf.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thefreshloaf.com Daily Mail and Mail on Sunday newspapers.