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300g BF200g Water30 g leaven6g salt2 hr Bulk Fermentation;Overnight retard ref; 30min shaping and rest; 2hr proofing; 240C dutch oven 20min, 25 mi

Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife. Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component. The grains were milled to pass through a #40 sieve. Result was about 95% extraction. The bran collected was then scalded and used in the

This Double Chocolate sourdough bread is perfect for breakfast or as dessert. It’s also a perfect gift idea during the festive season too!

-1 hour rest after adding salt b4 doing 1 S & F -5 hours Bulk Fermentation @ 24c deg -2 sets of coil folds -no pre-shape, rested on banneton for 30 minutes  -16 hours cold retard   Baked on steel plate covered with stainless steel bowl for 20 minutes @ 250c Deg, another 25 minutes @ 230c Deg uncovered. Share

March 10, 2019 - 5:22pm barryvabeach Results of % Rise during Bulk Ferment Experiment Danny had suggested an experiment on the impact of different % increase in volume during Bulk Fermentation on the final loaf.   proposed-experiment-bf-rise I decided to try the test, though due to scheduling issues, and a few math errors, it did not go as planned.  If you want the short answer,  I did not see any material difference.  My wife said they all tasted the same.   I normally use home milled winter white wheat, but went with KA BF and KA WWW because that is more readily available.  My final...