Finally think I nailed it! 2 posts - 2 participants Read full topic ..read more

I’ve recently been interested in using my sweet rice flour (aka glutinous rice flour) as the tangzhong in my milk bread. Sweet rice flour’s starches are almost entirely amylopectin, whereas most other flours are a combination of both amylose and amylopectin. The idea of a tangzhong is to gelatinize the flour prior to adding it to the dough. This gelatinized flour helps to prevent staling. Staling is said to be a combination of drying out along with crystallization (hardening) of the starch. Amylopectin is highly branched while amylose is mostly straight chains without many branches. Crystals f ..read more

Hokkaido Sourdough Whole Wheat Milk Bread by @DennisM (8x4x4 pullman pan) Sweet Levain Ingredients (total 150g) 71g Fine Ground Organic Whole White Wheat 31g water 14g brown sugar 14g white A/P starter Mix together let sit overnight on counter or proof box at 78F. Should have a sweet smell with a slight tang. Dough Ingredients 325g Fine Ground Organic Whole White Wheat 100% Scalded milk 250g or as a substitute 125g Half & Half and 125g water 66% 1 whole large egg 57g 18% 12g Milk Powder 3% 30g Honey 9.2% 8g Table salt 2.4% 30g Salted butter 9.2% 12g Vital Wheat Gluten 3% 150g sweet lev ..read more

In making bread dough, has anyone experimented with using the “corny water” from canned organic sweet corn instead of some water? I typically eat fresh veggies, but occasionally get canned sweet corn with no added sugar/salt. The packing water was actually tasty and thought it could yield some addtl food for the yeast and addtl flavor to the bread…is this idea worthy? Please chime in! 3 posts - 2 participants Read full topic ..read more

I am experimenting with sourdoughs…and working with a basic New York Times sourdough recipe that includes 300 grams of a whole wheat flour (and 700 grams of “regular” bread flour). I have now made a batch of sourdough bread with the Yecora Rojo and another batch with the Heirloom Red Turkey as the whole wheat flours in that recipe. They’re good, but I actually found the Heirloom Red Turkey to be a bit too “grassy” in smell and taste–perhaps a bit too strong for me. So, I am looking for a whole wheat flour that is mellow and perhaps even has a slight hint of sweetness rather than earthiness/“gr ..read more

Hi! Has anyone used 00 flour in sourdough bread recipes? If so, can you please share your experience in details? Thanks! 1 post - 1 participant Read full topic ..read more

This is the comment thread for the Breadtopia blog post originally published here: Breadtopia – 20 Apr 24 Sourdough Cheddar Dill Scones These whole wheat cheddar and dill scones with sourdough discard are flaky, flavorful, tender, and moist; everything a homemade scone should be. Enjoy them right out of the oven or warmed in the microwave for 5-10 seconds. They make a scrumptious... 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 ..read more

Hi everyone, I have a question regarding vacuum dough for pastries. I am working on my Cannolis and been studying this video (search in YouTube for “tcfdfsJGmLk”) At around 01:10 in the video they are sealing the dough for the shells in vacuum before letting the dough to rest in the fridge. Can anyone explain the purpose of the vacuum sealing and is it recommended? Thanks! 3 posts - 3 participants Read full topic ..read more

I Am brand new to making sourdough bread. I’ve been having a lot of success using my discard, but my first attempt at actually making a loaf was miserable. It seems like it took all day long to get to the baking stage. I was using the recipe for country loaf from Tartan Bread, which has a 75% hydration rate. This recipe makes two loaves. I baked my first loaf last night, and the flavor was okay the crust was beautiful, but while it did rise a bit, it didn’t rise as much as I would have liked, and it was rubbery. When I did a little research it was pretty obvious that I had not let it ferment i ..read more

I’m in the process of reviving an old basic formula that I used years ago and it is not going well. All things considered I am stumped. FORMULA: 70% Hydration Biga/Poolish (made with UB AP & 12% UB BF) not together but have made both variants. (Average 12hr old at 68-70°f 500g Flour -UBAP-Bleached and Un bleached Bread 12% and Bleached HG 14% (all in separate attempts) 100g Biga 360g H20 and 390g 11g Salt 2.5-3g ADY I have a bunch of photos of the results and way more info but I first wanted to ask a few questions. I have only recently baked using a Dutch oven for bread, in the past this f ..read more