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I have been milling my own whole wheat flour for my weekly sourdough baking and have been using commercial bread flor as my main flour with around 15% of my home milled unsifted whole wheat flour.I'm milling with an older lee impact mill.I have read over and over how the bran weakens the gluten, making for a weaker dough.I'm not real clear if it's the physical SIZE of the bran ....
I was told that a FreshLoafer had asked about my method of sourdough maintenance. Now that my baking is done at home as needed, and not as daily production, my method might be pertinent to some FL bakers. During my first baking job, I worked for a German woman in Northampton, Massachusetts. We used a rye culture for all the breads rye, whole wheat, white. Before leaving that ....
Hello!I am in England.I am a long time home bread baker.I bake according to family demand, or my own therapeutic needs!Regulars are boules, pains, focaccia, sticky buns, tin loaves, pizza.Sourdough mostly, but yeast, too.Here to lurk, learn, and chat. ....
Decided that a combo of Parmesan and Rosemary is what was needed for this weekend’s loaves. Of course, this has porridge in it. I added olive oil to it and skipped my usual yogurt in the dough. Recipe Makes 3 loaves Porridge 100 g large rolled oats200 g water30 g Virgin olive oil Add-ins200 g Parmigiano Reggiano, grated coarsly 3 g rosemary, chopped finely Dough800 g strong ....
1) Autolysation. If the longer you do it, the more strength it builds, why not autolyse overnight or even longer, adding the starter next day? Why do recipes usually call for a half hour or an hour? Is it possible to over-autolyse?2) Different recipes call for different amounts of levain. What's the rule for the amount of levain used in a recipe? If I use 20% levain, how will ....