Page 1218 - Bread News Today

I have been running my sourdough starter for about 18 months. Initially I fed it 100% wholemeal rye flour. I liked the way it didn't go stringy and was easy to measure out. It always smelt quite acetic when done, but I could change that by feeding it with wheat flour at lower hydrations prior to using it in a bake.

Since I stopped eating meat, I hadn't been to Chipotle. But yesterday I got a beans and cheese quesadilla there and rediscovered my love for their chewy, steamed tortillas.

Almost any bread flour, from white to whole wheat will do.Here's where I got my inspiration, but exact measurements/weights are not given: https://madhurasrecipe.com/breads/how-to-make-chapatiFor a variation, see: https://madhurasrecipe.com/breads/plain-paratha-marathi-recipe(Chapati / paratha, to-may-to / to-mah-to.) There is a video in each one too.Here are some formulas

Preface: I have made made multiple starters and baked with sourdough for six years.I wanted to make a new starter since I wasn’t sure about the properties of my current one after periods in the fridge, unfed on the counter a day and feeding workflow. It rises well and works great in a dough, but I wonder if it’s become too acidic.I used 50g water and 50g wheat, same as I feed

I just made a tartine-style boule450g Bread50 WW100g Leaven375g water13g saltAutolyse 1hrBulk with 5 S&F 4 hrsOvernight final proof in 37 F FridgeBaked dutch oven style in conventional oven The crumb was fine, crust delicious. I didn't have any trouble shaping my boule, but the spring in the center deformed the rest of the loaf. I've been using this oven for a while and have

Hello all. Ive been cooking professionally for many years and was thrown in to the bakery for a couple of them, the result I know know enough to be dangerous and I bake like a chef rather than a baker. I used to put all kinds of things in my breads to pair them with the sandwich of the day and just because im overly experimental...my question is this, I once used left over

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