More Salt Fermented Sourdough
Seems like I can’t get enough of playing with Salt Fermented Sourdough. For today’s bake I decided to leave off the proofing cloths. I wanted to get a different look and I do not have my regular reed/willow baskets with me.
Salt Fermented Sourdough and my Book
I have been playing with the salt fermented dough again. I cut down on the amount of salt in the initial pre ferment dough and it still did very well. I am not sure if it is better or what, it came out really good. I have to experiment with it a few more times to see what is different enough about it to compare it with the first iteration.
Cheating…(Sour Sourdough)
This post will be on cheating… the tasty kind of cheating. I made up some Kalamata, Artichoke Sourdough and I added something to make the bread sour… by cheating. It was certainly a fun and tasty way to bake up some loaves of bread!
Basic White Sourdough using 100% Hydration Starter
I have been working on some 100% starter hydration recipes. A 100% hydration sourdough starter is a culture which is kept and fed with water and flour at equal weights. Like for instance 5 oz water to 5 oz flour. A 166% hydration starter is fed with equal volume of flour and water, which most typically is one cup of water (8.3 oz) and one cup of flour (5 oz).
Salt Fermented Sourdough … Again
I am in someone else’s kitchen, with only some of my usual equipment, a “new to me” oven and I am back to baking! I baked up some Salt Fermented Sourdough which we have talked about here before. It is a 60% hydration dough retarded with the use of salt. It bakes up into some great loaves.
Rosemary Kalamata Sourdough
At my sister’s request, I made up a batch of Rosemary Kalamata Sourdough. The combination of those two flavors is irresistable! I also like to put Asiago cheese with this kind of bread but my sis is allergic to milk, so it got left out this time.
To make up this bread you need to start with a preferment the evening before you plan on doing your dough mixing. To do this you mix together:
Jarlsberg Cheese Onion Bread
Due to a family crisis, I have ended up in California and am no longer in Hawaii. I am still getting plenty of sun, but it is cooler here. I have a minimum amount of baking equipment, so I am having to improvise and do with what I have. It was three weeks of not being able to bake when I finally baked up some Jarlsberg Cheese Onion Bread.
I did bring my kitchen scale , thank goodness! My sister in law, Michelle, who bakes terrific sourdough, shared some of the Italian starter with me that I had brought with me to California a year ago. So I was good to go…
This and That
I would like to let everyone know that my 16 year old son, Wyllis, is back to making the lames again. He finally got enough equipment here in Hawaii to get back to production.
The lames are even more beautiful than before, being made from a Hawaiian wood, Koa. I will be offering one of Wyllis’ lames (which I bought from him) free to one of the people making a comment on this post.
This is to help Continue reading
Salt Fermented… San Francisco Sourdough
In my upcoming book, the feature recipe is the Salt Fermented Sourdough. I love working with this sourdough. I decided to experiment using the Power Flour from Pendleton Mills that I have been posting about. Power Flour is the flour of choice for this San Francisco style bread. I started out by…
The Southernmost Bakery in the USA
I made another trip around the southern point of the big island in Hawaii this last weekend. I made it a point to stop at the Punalu’u Bakeshop in Na’alehu. This was recommended to me by my big brother who visited the island last year before I came. He said that this bakery made the best coconut turnovers he had ever tasted.
So I bought some, and I bought some Malasadas, and some…
