Grams & Percentages 500 g flour (500 g bread) 398 g water (79.6% hydration) 118 g levain (23.5% inoculation) 8 g salt (1.6%) Timeline 9:00 am — fed starter 4:30 pm — start autolyse 5:45 pm — add levain (1:15h autolyse + 8:45h starter) 6:15 pm — add salt 6:45 pm — modified counterContinue reading “Weekly Loaf”
Tag Archives: wild yeast
Weekly Loaf
Grams & Percentages 500 g flour (260 g bread, 200 g WW, 50 g spelt) 390 g water (78% hydration) 110 g levain (22% inoculation) 10 g salt (2%) Timeline 12:50 pm — fed starter 4:00 pm — start autolyse 5:45 pm — add levain (1:45h autolyse + 4:55h starter) 6:15 pm — addContinue reading “Weekly Loaf”
Sourdough Cinnamon Rolls
Is there ever a wrong time for a cinnamon bun? I grew up having them almost every weekend when my dad would get a Saturday morning craving, drive to Safeway, and come home with two Pillsbury rolls for our family of seven to share. Nearly two decades since my first memories of Saturday morning cinnamonContinue reading “Sourdough Cinnamon Rolls”
Weekly Loaf
Grams & Percentages 500 g bread flour 400 g water (80% hydration) 118 g levain (23.6% inoculation) 8 g salt (1.6%) Timeline 7:00 am — fed starter 11:50 am — start autolyse 1:00 pm — add levain with pinch over method (1:10h autolyse + 6:00h starter) 1:30 pm — add salt 2:00 pm —Continue reading “Weekly Loaf”
Weekly Loaf
Grams & Percentages 500 g flour (275 g bread, 175 g WW, 50 g spelt) 400 g water (80% hydration) 100 g levain (20% inoculation) 10 g salt (2%) Timeline 7:30 am — fed starter 12:30 pm — start autolyse 2:00 pm — add levain (1:30h autolyse + 6:30h starter) 2:30 pm —Continue reading “Weekly Loaf”
On Why: Sourdough Starter Issues & FAQs
Several weeks ago I posted this article, to better familiarize you all with starters and *hopefully* show that creating and owning a starter is fun, rewarding, and not nearly as difficult as it may seem at face value. Since posting I’ve been getting a lot of troubleshooting questions on Instagram and I wanted toContinue reading “On Why: Sourdough Starter Issues & FAQs”
Sourdough Bread 101
“Any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is not wasted.” Erin Bow Late December 2019, I decided to take steps toward the life I want to pass downContinue reading “Sourdough Bread 101”
How To: Make Your Own Sourdough Starter
Up until a few months ago, I had the same thoughts about sourdough starter that you probably do. I thought it was too hard to make. That it would be impossible to get the same, high quality sour from my ‘few months old’ starter when compared to a 100-year-old starter. That it would beContinue reading “How To: Make Your Own Sourdough Starter”
Weekly Loaf
Grams & Percentages 1000 g flour (750 g bread, 200 WW, 50 g spelt) 780 g water (78% hydration) 175 g levain (17.5% inoculation) 20 g salt (2%) Timeline 3:00h autolyse 7m slap & fold coil fold, every 45-60m 6:00h bulk fermentation both loaves — 12h retard bake (20m on, 45m off) Continue reading “Weekly Loaf”
Weekly Loaf
Grams & Percentages 1000 g flour (750 g bread, 250 WW) 800 g water (80% hydration) 250 g levain (25% inoculation) 20 g salt (2%) Timeline 0:30h autolyse 5m slap & fold coil fold, every 20m 4:00h bulk fermentation Loaf A — no retard, baked immediately Loaf B — 24h retard bake (15mContinue reading “Weekly Loaf”
with molly 