I bought a few wood pulp bannetons last week because I felt that making the main score in my sourdough was often kind of difficult - sometimes the blade of the lame would drag a bit. I’ve been lining my baskets with a flour sack towel. Since I started using the wood pulp bannetons, the loaves release easily and score VERY easily - I think because the wood pulp has absorbed more moisture than the regular cane bannetons, as I suspected would happen. But now I notice that the crust of the bread no longer has many blisters, and it is a little harder after baking. The decorative scoring doesn’t exp ..read more

This is the comment thread for the Breadtopia blog post originally published here: Breadtopia – 20 Jul 24 White Kamut Sourdough Bread White Kamut sourdough bread is a delectable alternative to conventional white bread flour. Enjoy the buttery flavor and hint of sweetness in this ancient golden wheat. Even with a long cold final proof, the resulting bread has minimal-to-no sourness. To leave a comment, click the Reply button below If you do not see the “Reply” button, you will need to log in or register an account. Please click the blue “Log In” button in the upper right of the page. 2 posts ..read more

This isn’t bread exactly, but if you’re like me: in a heat wave with bananas turning brown on your countertop in the blink of an eye, maybe you’ll want to try this recipe I modified from Sally’s Baking Addiction. More banana, oil instead of butter, whole wheat flour instead of all purpose flour. Preheat oven to 425°F and line a 12-muffin tin⁠ Whisk the dry ingredients in a bowl:⁠ 190g whole wheat flour (1 1/2 cups) *I used a mix of extra milled hard and soft wheats⁠ 1 tsp baking soda⁠ 1 tsp baking powder⁠ 1/2 tsp salt⁠ 1 tsp ground cinnamon⁠ 1/4 tsp ground nutmeg⁠ In another bowl, mix the w ..read more

I have been making a sourdough bread from a New York Times recipe. I am using 700 grams of basic bread flour and 300 grams of turkey red flour and 770 grams of water. And, based on the breadtopia videos that I have watched, dough (when it comes out of the fridge before going in the oven) should really be able to hold its form. However, my dough doesn’t hold its form very well–and definitely not like in the videos I am watching. And, I am wondering–is the problem I am having simply a function of an over-hydrated dough? The NYT recipe has a 77% hydration (based on my calculations), and that does ..read more

Right after I bake, my bread tastes creamy and mild. Several days later I notice it becomes noticeably more sour. It takes me 4- 6 days to eat one loaf. 1 post - 1 participant Read full topic ..read more

Hi, I have had my starter in process for roughly 15 days. In that time, I had the initial bloom at around day 3, but now it’s been flat and runny (think runny pancake batter). I went through and read some of the other starter threads and saw it might be due to over hydration. I did a 60% hydration mix last night (9:30pm central). Much to my happiness, the dough had risen in 12 hours. I didn’t stir or feed at hour 12 to see if it would keeping rising. The question at hand is how do I proceed with feeding it after I determine when it starts to fall? Most recent feed was 1.0.6.1 (starter, water ..read more

This is the comment thread for the Breadtopia blog post originally published here: Breadtopia – 13 Jul 24 Whole Grain Ice Cream Sandwiches These ice cream sandwiches incorporate nutritious whole wheat flour into the soft, delicious chocolate cookie of the store-bought classic. Keep a stash of these homemade ice cream sandwiches in your freezer to enjoy all summer. To leave a comment, click the Reply button below If you do not see the “Reply” button, you will need to log in or register an account. Please click the blue “Log In” button in the upper right of the page. 1 post - 1 participant Rea ..read more

Just took my very first loaf of homemade sourdough bread out of the oven and I couldn’t be happier! 1 post - 1 participant Read full topic ..read more

Pima Club and White Sonora are soft white wheats I’ve been using interchangeably. Both are grown in the American Southwest and have a soft creamy flavor. Soft wheats are recommended for pastry and tortillas – and bread if you keep the hydration down and consider using tips from this article about baking with low gluten wheat. I have been meaning to slurry test the two wheats for a while and finally got around to it this week when developing a whole wheat ice cream sandwich recipe using soft wheat. Here are the results. I combined 40 grams flour and 30 grams water for 75% hydration mini doughs ..read more

Hello I’m new here. Having a love affair with sourdoughs, I decided to start baking my own So on my very first attempt I started a starter with 25g Rye 25g Whole 50g Water. I kept in the oven with the light on since I’m in winter and currently outside is 8 degrees Celsius. In 12hrs approx one of the starters quadrupled in size. I saw in a YouTube video that this is quite rare on day one (imagine at the very first attempt) I don’t think this is right, so I need some help from the experts Fun fact. Both starters were made exactly in the same way, the only difference is one jar is bigger tha ..read more