If you have been following the last few posts, you will know that this post is about testing Bob’s Red Mill bread flour. So far I have tested King Arthur and Gold Medal bread flour, which you can see in the two previous posts. I made up a formula to follow when testing each flour and it can be found in the King Arthur post here:
In my last blog post I decided to compare the bread flours I could find locally here in Hawaii, where different brands are somewhat limited. I decided to do this because at the Costco on the island, I bought 100 lbs of a flour which was giving me grief. There don’t seem to be many places here to buy flour in bulk. So to do a comparison test, I bought 5lb bags of flour at the local markets. I found King Arthur, Gold Medal and Bob’s Red Mill bread flours.Continue reading
After my last post about poor quality flour, I decided to see what other kinds of flour I could find locally. I found a 5lb bag of King Arthur Unbleached Bread flour at the local KTA market and also a Gold Medal Bread flour, which was five pounds as well. The King Arthur Flour cost me 6.99 for 5 lbs! The Gold Medal was 3.49. I also found a 5lb bag of Bob’s Red Mill Unbleached Bread flour at the local Cost U Less, and it was 3.99. Don’t forget, prices are high in Hawaii. Continue reading
On Monday, I arrived back from a road trip of ten days. We went to our lovely daughter’s wedding which was in Phoenix, Az.
It was 107F in the shade the day we went to the Phoenix Zoo. The animals were trying to keep cool:
We visited relatives on the way down and on the way back. I did not have a bite of real bread for all of that time! I have to admit my taste buds are spoiled.Continue reading
I am at it again. I wanted to go after the crust and the sour of the San Francisco Sourdough. I have come up with a new technique that I have been experimenting with for a while.
However, I want to take a moment to thank Peter Reinhart for giving me assistance with the publishing aspect, just like he promised. A real pro and gentleman he is. Thankyou Peter!
I also want to thank Randy Longacre who has so tirelessly read my manuscript as a newbie baker and professional writer. He has provided invaluable insight into problems and questions a newbie baker might have and has given me great advice.Thankyou Randy!
I have two other proof readers who are non- bakers, they also taste test my bread, their names are Ann Davidson and Carol Stibbie. For their encouragement and efforts, I want to offer thanks. Thank you Ann and Carol!
When testing is done on the recipes, I will list the testers and give them public thanks as well.
Now onto SOURdough. Why do we consider San Francisco Sourdough the Holy Grail of Sourdough Baking?
Well, I can finally say, “I did it!” after several years of varied experimentation with sourdough, I have finally achieved what I was aiming for. I really can’t believe it.
I experimented with high hydration doughs, low hydration doughs, all kinds of different formulations of doughs, timing, temperatures, autolyse, no autolyse, flour blends, different starters, motherdoughs,etc. If you look back in this blog you will find so many different experiments including some that were not too successful. It is a kind of history of my love affair and addiction to sourdough baking.Continue reading
I received a new starter from a woman in Macairiere Boulogne, France. She wanted to remain nameless, but I do want to thank her for her wonderful French sourdough starter. I made the Pumpkin Sourdough in the preceeding blog with it. It is a midrange sour flavored,robust, five hour proofing starter (medium range proof). I thought it would be great to bake up some French Bread with it so I modified a formula from Raymond Calvels book “The Taste of Bread”. Continue reading
Using my new Swedish Sourdough Starter, which I feed with Rye flour, I made a Light Swedish Rye Loaf. The flavor is incredibly full bodied and tangy. I used lots of Caraway seeds. I am enjoying the Swedish starter because it is very vigorous and reliable, it always seems full of bubbles just when I need to use it. Here is the recipe which will make 2 – three pound loaves:
Following a hint from Mariana-Aga’s Bread journal, (which you really should see, it’s one of the best bread baking journals I’ve visited) http://mariana-aga.livejournal.com/76839.html (it’s not all in a foreign language) about making a slurry of boiling water and a small amount of flour so you can have a mixture with some of the starch already gelatinized, I was hoping to come up with a white sourdough that would keep a moist crumb longer.