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Today's bread

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Joined
Jul 20, 2013
Messages
2,318
Location
I've moved to somewhere in Arizona
Slowly getting back into baking.
Poolish starter : 1/3 pizza flour, 1/3 barley flour and 1/3 AP Flour. Pizza Flour is locally made heirloom winter wheat. Used some older dry brewing yeast, Fermentis Safale S-04. Fast ferment @ 4 hours.

Main ferment :
1 C starter, 1/3 whole wheat and 2/3 AP Flour some salt and more yeast.

 
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Joined
Jan 28, 2012
Messages
1,979
Location
Merriam, KS
Slowly getting back into baking.
Poolish starter : 1/3 pizza flour, 1/3 barley flour and 1/3 AP Flour. Pizza Flour is locally made heirloom winter wheat. Used some older dry brewing yeast, Fermentis Safale S-04. Fast ferment @ 4 hours.

Main ferment :
1 C starter, 1/3 whole wheat and 2/3 AP Flour some salt and more yeast.

That's awesome! I've always wanted to take up baking bread.
 
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Joined
Dec 8, 2015
Messages
246
Location
Roopville, GA 30170
I've found my best fresh baked bread recently has come from baking it in my cast iron dutch oven. I don't have any pictures today, but I'll probably make a loaf or two tomorrow and will take some. Taste is good, and the crust is much better than I even get with baking stones.
 
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