During a recent hot spell, my various sourdough starters were left out of retard. Neglected, under fed, they reeked of acid on my return. I slowly got them on recovery with some feedings, feeling guilty as failed loaves were chucked, pay back from my abuse I guess....
After struggling to brew some beer at home, I had left-over "spent grain." Looking online for ways to use it, I tweaked one and added levain, as well as beer to replace water. Resulted was a very moist loaf full of malty flavor.
To most bakers, beer is viewed as liquid bread. Though it's fermented, making it is a longer process involving boiled liquids and malted grains. The fermentation begins with a small amount of yeast that is left to sit until the bottling process. For the final...
While maintaining my wild yeast ferment, I played with the sponge method, using rye which took well to the yeasts and sugars, I actually listened to the bowl and heard crackling pops of the yeasts fermenting! I split the sponge into two different doughs, one with...
While maintaining a wild water pre-ferment for a few months, I finally got a handle on its feel and use. I had some exceptional results recently, using it alone and directly in two different doughs. In one loaf of seeds, I joined the pre-ferment sponge with my own...
For a while I had a mason jar of wild water ferment with barley seeds. In the past, I have used it to bake some great breads, but of late wasn't paying attention to it. The result? It sort of died off. So I took about a hundred grams of this ferment, added cut-up...
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