Hi Jacob
Could you confirm that it is possible to use up to 20% wholewheat flour in a sourdough recipe without any negative effects and does this 20% include the wholewheat in the poolish starter.
From your 70% Hydration Sourdough boule recipe:
Total flour content including starter =750g
Therefore 20% Wholewheat would be 150g but the total wholewheat flour in your Sourdough boule recipe is 225g (inc starter) giving a figure of 30%
Have I got this right please?
Regards
Ron
Aaron began life, this morning, as 500g of warm, filtered water, 250g of King Arthur bread flour and 250g of King Arthur whole-wheat flour, but he doesn't look as liquid as the starter in the video. Should I stir in a little more water or just leave him alone?
One other question: in the video, you use what looks like a Lexan container and you say to cover it tightly with plastic wrap. Would it be okay to use a Tupperware container and its own lid?
Thanks!
Been experimenting with a bread cloche.
So far:
Easy to get a loaf in - much safer and ergonomic than a dutch oven.
Getting great results. Strange not being able to watch for the first half of the bake. But so far getting pretty much what I would hope for.
I'm very pleased with my personal version of the basic Sourdough Boule. It gets a bit of rye flour, adjusted whole wheat flour, and I'm calling it a French Country Boule. Yeah. I know that's overreaching, but I'm sticking with it. The loaves have been coming out consistently lovely in every way and it's so damn easy. Thanks to all who have contributed information, encouragement, critiques, and inspiration.
I use my over-the-stove microwave as a proofing enclosure. I put the goods inside and turn on the light that illuminates the stovetop. The light keeps the oven gently warm. To get the inside nicely warm initially, I sometimes heat a container of water it to a boil That could enable a countertop microwave, too. It's a LOT easier than transporting a hot pan of water to a stove oven and holds a good temperature longer.
Hey folks.
Just wondering how much levain you keep to refresh your starter when getting ready to bake.
My starter is 100% poolish. So 125g of BF, 125g of Red Fife, 250g water.
When I'm prepping it for baking I will normally just eyeball how much I throw away. Some times it's a little more, some times it's a little less.
I understand that the left over starter is basically spent fuel. So using a lot of left over starter to mix in when you refresh is really not necessary. And from what I understand it can make your bread a too sour.
It's been a while since I've posted.
First off, here's a photo of a couple of baguettes or maybe they're of a size to be called batards..,that I turned out today. (Do a View Image to see the whole pic.) I'm pleased with the appearance, aroma, and all that. Haven't yet actually tasted one, but they're from a batch of dough that I used for a couple of smaller baguettes on Christmas so I'm expecting good flavor and toothiness. (They've cooled off enough to cut into and I had a taste. It was as nice as I'd hoped.)
Your video on the 70% hydration sourdough boule has been invaluable to me. It has been about a year from when I first made my own sourdough starter and baked my first loaf of delicious sourdough! This is all coming from a guy who never really made bread before :)
After watching dozens of videos, I found yours to be the most thorough and straight-forward. I literally must have watched it +50 times to nail down your techniques.
I'm experimenting a lot more nowadays and love your podcasts! Below are some loaves I've made throughout the year:
Been pulling a lot of bread out of the oven the last few weeks, just though I would share a few pics for anyone interested.
All of the formulas are related to Jacobs 70% hydration loaf. Some adjustments to starter for flavor differences and different flours.
Pre-holiday loaves
