Bread Project....
Jan. 21st, 2019 08:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mdehnersMy mundane project for the yr is Bread Baking; trying new(well, new to me;>) flours, and mostly using a starter. For my Jol present I ordered a French culture from Sourdough International. I chose this one mainly because it' supposed to be the least "tangy". San Francisco's Bakeries competition to have the "tangiest" Sourdough Breads cured me of the need for Pucker Power;>!
After I got the culture activated(it came dried)I divided it into two and one I slowly adapted to Whole Wheat Flour.
For my 1st loaf with this culture I used a basic no-knead White Bread recipe; replacing 1/2 cup Water and 1/2 cup AP Flour with a cup of starter. Mixed it last night and this AM Baked it.
The bread itself is a great success! Great crust, crumb and taste! The only problem was mine by using Parchment Paper to decrease the bread sticking to the pan. In that it worked perfectly! However, the paper stuck to the loaf, giving the impression of a large, White cupcake;>!
Next time, I'll just grease the pan as I've been doing since the 70's. Sometimes "hacks" aren't the help they're presented as....at least in your conditions!
Cheers,
Pat
After I got the culture activated(it came dried)I divided it into two and one I slowly adapted to Whole Wheat Flour.
For my 1st loaf with this culture I used a basic no-knead White Bread recipe; replacing 1/2 cup Water and 1/2 cup AP Flour with a cup of starter. Mixed it last night and this AM Baked it.
The bread itself is a great success! Great crust, crumb and taste! The only problem was mine by using Parchment Paper to decrease the bread sticking to the pan. In that it worked perfectly! However, the paper stuck to the loaf, giving the impression of a large, White cupcake;>!
Next time, I'll just grease the pan as I've been doing since the 70's. Sometimes "hacks" aren't the help they're presented as....at least in your conditions!
Cheers,
Pat
