Brod Taylor News Today

We check out the Sourhouse Goldie, the Brod & Taylor Sourdough Home and The Breadwinner to see which keeps your starter happiest.

We check out the Sourhouse Goldie, the Brod & Taylor Sourdough Home and The Breadwinner to see which keeps your starter happiest.

I saw that Brod & Taylor came out with a manual dough roller (Japanese RS201), available in 12" & 15.5" sizes:https://brodandtaylor.com/products/dough-sheeter-largeVideo:https://youtu.be/BLINDZCtoJMBasic specs:* Wide selection of 10 easy-to-change thickness adjustments from 1 mm to 17.5 mm* Sheet approximately 250–300 g of dough at a timeI saw another manual dough roller on

I finally screwed up enough courage to attempt the Latgalian Rye from Stanley Ginsberg’s website. It’s a more complicated recipe with several steps at elevated temperature. But @Econprof, @Martadella, and @squattercity have all made some beautiful looking breads.I don’t have a Brod & Taylor proofing box, so I had to improvise using appliances that I do own. The specifications

This boule was made from 100% whole wheat flour using dual sourdough/lactic starter. Whole wheat flour: ‘Caputo Integrale’ with germ and bran (13% protein)Sourdough starter: Whole rye, 80% hydration, 18C, refresh rate 50% once daily, phase 60%Lactic starter: Sourwort Made EasyVital wheat gluten: ‘vwg’ 80% protein (optional but helps) Total Flour in recipe (350g)326g whole

In this short post I describe how I prepare sourwort (lactic starter) nowadays for bread making with emphasis given to starter freshness and simplicity of technique.Only a small quantity is prepared at a time just enough for a single bake (no propagation, no fridge storage, no additives). Made and used fresh each time ensures greater control over starter behavior, robustness

Evidently I missed the initial press release about Brod & Taylor's new dough sheeter. It's a hand-cranked tabletop model. The first production run sold out and a second run is in the works. The $595 price tag is still too rich for me, since it would only see very occasional use. But, it might be right up your alley. Paul

I'm thinking of making red rye malt from Rus Brot's Youtube channel (https://www.youtube.com/watch?v=CTa19hYag4Q) using my Brod & Taylor proofer. It requires keeping the malted grains at 80C (175F) and 90C (195F) for several days. Does anyone have experience using the Brod & Taylor at high temperatures for such a long period of time? I'm a little worried about its ability to

I got the Brod & Taylor proofer, which so far seems to work well. No more checking temps and flipping the over light on and off, or opening and closing the oven door. There is an usual technique in the Country Sourdough recipe that comes with the machine B & T Proofer Instructions/Recipes. After mixing the levain and letting it ferment for ~12 hrs, they say to mix the flours

As a home baker in Japan there are quite a few constraints that can make baking more challenging than baking in a full western kitchen. With a bit of effort and improvisation good bread is still quite achievable. Let's start with fermentation. For the first few years I've used a digital temperature controller connected to a kotatsu (traditional heated table) to maintain a