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[personal profile] terson
The yeast in my sourdough starter is weak. Instead of the customary two to three hours that commercial yeast needs to rise in order to double in size, my yeast needs about 12 hours. I don't know if I will be able to sell any sourdough loaves to my coworkers, since I like to bake the bread in the morning before I leave to work. The second rise doesn't take as long; but it takes long enough I don't want to wake up that early.

This is probably easier than most of my bread recipes. These are actually accurate measurements. Of course, they are all in grams. I have started to make less stiff doughs, and that requires me to do more measurement than mixing by feel. I also get to exercise my seventh grade math. I have been doing long division and multiplication in the kitchen with pen and paper.

Pepitas and dried cranberry whole-wheat sourdough

328 g stiff sourdough starter
200 g whole wheat flour
238 g bread flour
336 g water
2 tsp. salt
50 g Pepitas
40 g dried cranberries

It seems kind of wrong to have one measurement in teaspoons while the rest of the measurements are in grams. However, it is hard to measure 12 g and get it accurate. It's easier just to use teaspoons for the salt.

Date: 2007-01-22 05:23 am (UTC)
From: [identity profile] terson.livejournal.com
I should mention, I liked the bread. I shaped it as two ciabatta loaves. I might add slightly more Pepitas in the future, but otherwise would not make any major changes.


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August 2008

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