- Thread starter Snuby642
- Start date
I just wasn't being true to the "sourdough ballistics" thread by using yeast.
I have never tried a hybrid, just one or the other.
Has anyone ever added some barley flour to their bread recipe? Bob's Red Mill Artisan flour shows barley as one of the ingredients. Makes me curious as to what it adds.
Interesting grinder. Ours is just a Nutrimill. Works well.
Promoting this venue is something I support. Keep it up.
Promoting this venue is something I support. Keep it up.
Good info, thanks!
They sell whole barley at the local market in the bulk section. I'll have to try some in my next grind.
Notice how it says “small amounts”. I have no idea how much a small amount is.
Y'all are now starting to get into the realm of "malted barley" and not just what it is, but what it does. We're talking enzymes and such, for the changing of sugar chains to be consumed by the yeast and made into 'other things'.....
I'll leave it at that for the moment, but that is a whole 'nuther rabbit hole for y'all to fall down into!
I'll leave it at that for the moment, but that is a whole 'nuther rabbit hole for y'all to fall down into!
Ballistic starter wildcat day.
Cool rainy and have a huge batch of starter ripe.
Decided to take my basic recipe and substitute 1/3 unbleached ap and add 1tsp yeast.
Accidently added 5g too much olive oil, probably not flatten any primers.
That's about 1200g of dough so thinking 12 brotchen size rolls.
Will see how this goes.
Cool rainy and have a huge batch of starter ripe.
Decided to take my basic recipe and substitute 1/3 unbleached ap and add 1tsp yeast.
Accidently added 5g too much olive oil, probably not flatten any primers.
That's about 1200g of dough so thinking 12 brotchen size rolls.
Will see how this goes.
Well
A little misshapen and slightly flat but great taste and toasty outside soft inside crumb tight to medium.
Addition of a water spray and coarse sea salt is a good idea.
Give them a B + due to shape, slightly spread out, not uniform.
Plus side, crusty exterior, soft inside and good flavor.
They rose from starter fed and mature, to bake in 5 hours with 80 degree proof and that bump of yeast .
Not a bad lick but not from a German bakery either.
Well actually from a German, in Texas..
A little misshapen and slightly flat but great taste and toasty outside soft inside crumb tight to medium.
Addition of a water spray and coarse sea salt is a good idea.
Give them a B + due to shape, slightly spread out, not uniform.
Plus side, crusty exterior, soft inside and good flavor.
They rose from starter fed and mature, to bake in 5 hours with 80 degree proof and that bump of yeast .
Not a bad lick but not from a German bakery either.
Well actually from a German, in Texas..
Tonight was pizza night, and a little competition between my wife and I. We have a little outdoor pizza oven but the weather wasn't cooperating. The kitchen oven was set for 550°F
The dough, using 1/3 AP and 2/3 freshly ground Hard Red wheat, after rising and an overnight stay in the fridge.
Pizza Margherita
Wife's- Pizza Panne e Prosciutto.
Her dough was 100% Caputo pizza flour based.
Who won? Her pizza was good but I prefer the added flavor of the whole wheat flour.
The dough, using 1/3 AP and 2/3 freshly ground Hard Red wheat, after rising and an overnight stay in the fridge.
Pizza Margherita
Wife's- Pizza Panne e Prosciutto.
Her dough was 100% Caputo pizza flour based.
Who won? Her pizza was good but I prefer the added flavor of the whole wheat flour.
Oh and the margaritas pizza looks yummy to me.
Wife did regular sour dough and a jalapeño cheese. The jalapeño cheese is amazing.
Whole yellow corn. It's one of my favorite pizzas.
Another is Arugula and Prosciutto. No red sauce, just olive oil and parmesan cheese.
So I did my first sour dough add in.
It was for a friend per request.
Small can of black olive slices folded in at the start of bulk rise.
My wife drained them in a paper towel. Small steps. lol
Plain on the outside.
And not too exciting on the inside but that's what she wanted, black olives.
So I think next fancy loaf gets kind of an olive salad, like for a "mufalata loaf" to make a mufalata out of?
Yes I know that would not be sanctioned by my friends in Louisiana, but I dont have a recipe for actual mufalata bread.
It was for a friend per request.
Small can of black olive slices folded in at the start of bulk rise.
My wife drained them in a paper towel. Small steps. lol
Plain on the outside.
And not too exciting on the inside but that's what she wanted, black olives.
So I think next fancy loaf gets kind of an olive salad, like for a "mufalata loaf" to make a mufalata out of?
Yes I know that would not be sanctioned by my friends in Louisiana, but I dont have a recipe for actual mufalata bread.
Last edited:
My youngest son is allergic to eggs so I made eggless pancakes this morning. I mixed 30% hard red wheat flour into the recipe, and kicked it up with a little vanilla, brown sugar, and cinnamon.
They came out really good
They came out really good
Last night I started a new sourdough batch using the King Arthur recipe. I used 50/50 home ground red wheat and AP flours.
Tonight I was exchanging the mixture and the recipe says to throw out half a cup. Instead of throwing it out, I mixed it with some more AP flour, rolled it flat, and threw it in the oven.
The results were kinda like a pita bread, soft and flavorful
Tonight I was exchanging the mixture and the recipe says to throw out half a cup. Instead of throwing it out, I mixed it with some more AP flour, rolled it flat, and threw it in the oven.
The results were kinda like a pita bread, soft and flavorful
After a 5 year hiatus, I baked a loaf with the homemade sourdough. I think my dough had a little too much hydration so it spread out more when it was baking. The flavor is very good.
Last edited:
@marshall2015
I see your bottom crust is darker than the top.
I stick a pizza stone or sheet pan on the shelf under the loaf and it comes out even.
Hydration my recipe has 600g flour and 400g water and 200g starter so 100% hydration I guess.
I use dutch oven with lid or loaf pans covered with foil for half the cooking time
and then open it up the rest. 1 hour and a room temp start.
I have not done a loaf on a sheet tray and wish I had a cast iron big loaf pan.
I have been letting dough get to 3/4 bulk rise instead of full double before stretching and forming
for the pan and got decent results.
Not sure if any of this helps with a "free standing" loaf.
Guess I need to try it.
I see your bottom crust is darker than the top.
I stick a pizza stone or sheet pan on the shelf under the loaf and it comes out even.
Hydration my recipe has 600g flour and 400g water and 200g starter so 100% hydration I guess.
I use dutch oven with lid or loaf pans covered with foil for half the cooking time
and then open it up the rest. 1 hour and a room temp start.
I have not done a loaf on a sheet tray and wish I had a cast iron big loaf pan.
I have been letting dough get to 3/4 bulk rise instead of full double before stretching and forming
for the pan and got decent results.
Not sure if any of this helps with a "free standing" loaf.
Guess I need to try it.
Thank you for the ideas and for inspiring me by starting this thread.
There were several things against me that created the final shape but I really like the flavor and texture. Tonight I made some homemade split pea soup and toasted cheese bread.
A gift from mom. Secret recipe she said.
Allegedly it had to rise for 12 hours.
Perfect texture and flavor imo.
Allegedly it had to rise for 12 hours.
Perfect texture and flavor imo.
