Greetings from SFO!
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Looks great!
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Loaf 7 in the series. Cold proofed longer than the others because I got busy. Larger than the others. Can’t wait!
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I fed my starter a couple of days ago. It was nearish to the top of the jar I store it in but I didn't think it would be a problem. Opened the refrigerator door yesterday to an overflow situation. Thank god for glass refrigerator shelves. I mixed a batch of dough and baked today. Those yeasties were particularly active; I ended up with a larger than usual loaf.
I think we're having BLTs for lunch today.
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Good article, and it reminds me to ask…
Has anyone had success making a sourdough with all or part whole wheat flour?
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I've used Bob's Red Mill whole wheat in some recipe I found online; it was a combination of bread and whole wheat flours. I made it a couple to times but we weren't fans.
I make this sourdough rye, though, and we think it's really good:
https://breadtopia.com/sourdough-ny-deli-rye-bread/
I don't do the glaze and just add a couple of teaspoons of caraway seeds to the dough at the beginning. And I do my standard thing of mixing all the ingredients, doing some stretches after an hour or so, and a few more times after that a few hours apart. In the evening I make the loaf and put it in its proofing basket and stick it in the frig overnight. Bake in the morning, ready for lunch.
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Breadtopia has recipes for all sorts of novel flours. How about this one for sourdough Boston brown bread?
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I’ve been meaning to try Boston brown bread.
Now to find a coffee can.
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Here's another sourdough Boston brown bread recipe. Not baked in a loaf pan or a can.
https://forum.breadtopia.com/t/sweet-and-sourdough-brown-bread/43277
