Forum Replies Created
AdministratorJuly 7, 2020 at 11:31 pm
This post got lost in the list of approval posts Jeanette, sorry about that.
Your test loaf looks lovely. Larger holes are from hydration, proper fermentation and proper shaping. It’s also necessary to have a really hot oven stone to help the dough do a great oven spring.
AdministratorMay 29, 2020 at 1:40 am
Hello Leontine, I am sorry I missed seeing this post. How is your starter doing now?
AdministratorMay 29, 2020 at 1:39 am
Hello Jordan, I’ve used it over the years. It has enzymes that help the starch break down into sugars that the yeasts can feed on. It helps with flavor and a colorful crust. Most bread flour already have added enzymes, malt etc for that very reason.
You can use very small amounts in your dough to improve crust color, flavor and enzyme activity, but if you overdo it, your dough will ferment too quickly, the gluten will break down and be a sticky mess.
If you try it, use very small amounts in your dough to see what happens and adjust as you experiment. Use 0.05% of flour weight or less.
AdministratorMay 6, 2020 at 4:16 am
Hello Shawn, welcome to The Baking Network. It’s the silver lining to this current mess that we can all bake more often!
AdministratorMay 6, 2020 at 4:15 am
Hello Karen and Kim, welcome to The Baking Network. I look forward to seeing some bread photos soon! 🙂
AdministratorMay 6, 2020 at 4:14 am
Hello Leontine, nice to meet you! Sounds like you have some baking stories to tell. 🙂
AdministratorJanuary 30, 2020 at 5:28 pm
Hi Kim, since Udemy changed the way promotions work, the discount is no longer available. Here’s a link you can use to see if they have current promotions: http://northwestsourdough.com The way it works now, you just need to check back once in a while until they do have a promotion.
AdministratorApril 27, 2019 at 10:20 pm
It’s the nature of all bread products. Bread is best the first day and you can leave it out uncovered and unstored. After the first day the moisture gravitates from the inner crumb to the crust (it actually does this the first day as well but is more pronunced after the first day).
On the first day after baking, I leave my bread that we are planning to eat out on the counter top on a board or a cooling grate. Once it is sliced, we turn the loaf over and rest it on the sliced end so it doesn’t dry out. At the end of the day I put my loaf into a plastic bag and we just expect the crust to be soft the next day. You can always toast it to have the crunchy crust back.
The rest of the loaves I bag after they cool completely and freeze. When I want to use them I either take them out and let them thaw and then slice or I thaw them and then run water over the crust briefly and bake at 350F for about 15 minutes. This will give you back your crispy crust and and seem almost freshly baked.
Some bakers store their loaves in bread boxes (unwrapped or wrapped) and some use paper bags instead of plastic but the bread will stale more quickly.
AdministratorApril 1, 2019 at 3:31 pm
Hi Wayne, welcome!
AdministratorMarch 1, 2019 at 2:54 am
It’s great to have you join us Aileen!
AdministratorJanuary 23, 2019 at 6:32 pm
Hello Al, For long term storage, either keep it in the fridge and feed it at least once a week, or keep it at room temperature and feed it twice a day.
The best place to get started on techniques for a really “sour” sourdough see my course: Bake San Francisco Style Sourdough Bread
AdministratorJanuary 23, 2019 at 6:29 pm
Hi Gladys, just keep feeding it, it can take some time to mature.
AdministratorJanuary 23, 2019 at 6:28 pm
Hi Al, welcome to The Baking Network. 🙂
AdministratorJanuary 7, 2019 at 5:37 pm
Hi Mark, thank you for posting and welcome!
AdministratorJanuary 5, 2019 at 4:34 pm
Hi Terrie, some of the formulas have a printable pdf version, others do not. In the case of formulas without a pdf version, you will have to copy and paste.