My 2nd starter bread

So I used the starter I had made from the ‘Flour Water Salt Yeast’ book and tried it with the recipe from the Tartine book.  The bread turned out good!  His process is rather different.  Namely – you dont really let the dough rise before shaping.  Tartine has you mix all of the ingredients, and…

My first starter bread

The starter seems to have really taken off.  I was really excited to see that it was starting to look just like it does in the books.  When you pulled it apart you could really see that it was forming lots of air pockets like shown below… The first non-yeast (or at least manufactured yeast)…

Making a bread starter take 2 – day 5 and 6

So when I checked my starter again it hadn’t quite risen to where I had expected it to.  The directions for day 5 called for removing all but 150 grams of the mix.  It also had pictures of what your tub should look like.  Mine looked like this… It was essentially the consistency of batter with…

My first overnight rise bread

I decided to try and overnight rise the other night.  I used a partial whole wheat recipe from one of the books and managed to totally misread the directions.  I had thought that the bread was to rise overnight in the fridge.  Turns out that it was supposed to proof overnight.  So I started at…

Making a bread starter take 2 – day 4

Day 4 still looks good.  It came almost back to the 2 quart line.  The directions today calls for removing all but 200 grams of the mix.  To do this, account for the weight of the container ,which in my case was 274 grams, and then add the 200 in for the mix… Should have…

Making a bread starter take 2 – day 3

Well it darn near made it to the 2 quart line so Im thinking Im in good shape.  It said that the mix might smell sort of like alcohol which it did so that’s another good sign.  The directions for today said to once again throw away 75% of the mix and then add another…

Baking bread in your home oven

I’ve baked quite a few loaves at this point all using the same recipe so today I decided to try and bake two loaves – one in the dutch oven and another on a pizza stone.  The theory behind the dutch oven seems to be that it helps the bread steam as it bakes and…

Making a bread starter take 2 – day 2

So the directions this morning called to throw away 75% of the mix and then feed the starter with another 500 grams of flour and 500 grams of 90 degree water.  So I just used my hands and pulled what I estimated to be about 75% of the mix out… Then used my handy dandy…

Making a bread starter – take 2

After my first failed attempt at making a starter I thought I’d try again.  Once again – Im taking the recipe from the second book I bought.  It seems to be more straight forward in terms of listing actual measurements rather than relying on ‘feel’ for consistency and other things.  I started it this morning…