Any Home Bakers Here?

[ronott1]

So, I took my starter out of the fridge and let it warm up in front of the wood stove. Stirred it really well and then took 12 oz out to discard (it was really runny), then fed the starter with 1/1 flour and water.

So, Ron, are you saying I could have used the discard to raise the bread? I did't think it had enough oomph to get the job done. I'm having temp issues this time of year, so needed to feed starter but needed to get kitchen up to a reasonable temp (40*) this morning. When I separated the discard, we were up to about 75 and after warm water to the dough we were at like 78* for the dough. Temp in the kitchen eventually rose to 85* and then started to cool.

I'm still learning to manage temp with a wood stove.

You can use both fed and unfed starter for bread. It will be a bit slower to start for the first rise but will be normal by second rise.

Using yeast if fine though--changes the flavor profile a bit so it will be a bit less sour. Oh and the crumb will have a different texture. It is all tasty!

 

[rjohns39]

You can use both fed and unfed starter for bread. It will be a bit slower to start for the first rise but will be normal by second rise.

Using yeast if fine though--changes the flavor profile a bit so it will be a bit less sour. Oh and the crumb will have a different texture. It is all tasty!

Got it. I still consider this a success (it's the first time I dared deviate from a recipe for bread). It had a hint of sour, the extra nutty flavor of the spelt, a nice big irregular holey crumb that was very creamy and a delicious crunchy crust. Oh and the one I shaped using spelt was a bit darker, crunchier and nuttier crust.

ETA: The instructor suggested using semolina for shaping for an alternative flavor and texture.

 

[pennyJo1960]

Got it. I still consider this a success (it's the first time I dared deviate from a recipe for bread). It had a hint of sour, the extra nutty flavor of the spelt, a nice big irregular holey crumb that was very creamy and a delicious crunchy crust. Oh and the one I shaped using spelt was a bit darker, crunchier and nuttier crust.

ETA: The instructor suggested using semolina for shaping for an alternative flavor and texture.

both loaves looked very tasty

 

[ronott1]

Got it. I still consider this a success (it's the first time I dared deviate from a recipe for bread). It had a hint of sour, the extra nutty flavor of the spelt, a nice big irregular holey crumb that was very creamy and a delicious crunchy crust. Oh and the one I shaped using spelt was a bit darker, crunchier and nuttier crust.

ETA: The instructor suggested using semolina for shaping for an alternative flavor and texture.

Give it a try!
A bit of dark rye flour might be fun to try too

 

[pennyJo1960]

Was looking at writings on spelt flour two of us have ibd's do not think I will be trying it

 

[Kenny_]

The sourdough Olive Bread it out!
Of course I had a slice of the first one...Yum!

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That's beautiful! I'm reading a book by Claus Meyer called Meyer's Bakery-- and I've been feening to make some bread so badly!

 

[ronott1]

That's beautiful! I'm reading a book by Claus Meyer called Meyer's Bakery-- and I've been feening to make some bread so badly!

Yes! make some bread!

 

[pennyJo1960]

That's beautiful! I'm reading a book by Claus Meyer called Meyer's Bakery-- and I've been feening to make some bread so badly!

am I that bad or did you just join the thread ?

 

[Kenny_]

am I that bad or did you just join the thread ?

Just joined! lol

 

[pennyJo1960]

Just joined! lol

awwww glad you did we have a great time trading any recipes