Entry tags:
bread
At Christmastime, I got some sourdough starter from ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ilaine and have since been baking bread roughly once a week. We don't actually use very much bread, so I've scaled down the "recipe" to make only one loaf at a time, and some weeks I've thrown out several inches of the previous week's loaf when this week's loaf came out of the oven.
Anyway, today's batch came out pretty well. 1-1/2 cups of water, probably 1/2 cup of sourdough, 1 cup of whole-wheat flour, 1 cup of sprouted-wheat flour, all mixed together Friday evening and left for a long-sponge rise. Saturday morning, I added 2 eggs (for protein), another 1/2 cup of whole-wheat flour, 1 cup of Bob's Red Mill gluten (for protein, as well as for fluffiness), 1/4 cup of whole teff, a tablespoon of salt, and a tablespoon of butter, kneaded and let rise again, then formed a loaf, let rise a third time, and baked for 40 minutes at 350-400F. The texture, flavor, and appearance are all good, although the texture is a little spongy: try less wheat gluten next time. I think the previous batch had 1/2 cup of gluten, and I didn't notice the sponginess.
ilaine and have since been baking bread roughly once a week. We don't actually use very much bread, so I've scaled down the "recipe" to make only one loaf at a time, and some weeks I've thrown out several inches of the previous week's loaf when this week's loaf came out of the oven.Anyway, today's batch came out pretty well. 1-1/2 cups of water, probably 1/2 cup of sourdough, 1 cup of whole-wheat flour, 1 cup of sprouted-wheat flour, all mixed together Friday evening and left for a long-sponge rise. Saturday morning, I added 2 eggs (for protein), another 1/2 cup of whole-wheat flour, 1 cup of Bob's Red Mill gluten (for protein, as well as for fluffiness), 1/4 cup of whole teff, a tablespoon of salt, and a tablespoon of butter, kneaded and let rise again, then formed a loaf, let rise a third time, and baked for 40 minutes at 350-400F. The texture, flavor, and appearance are all good, although the texture is a little spongy: try less wheat gluten next time. I think the previous batch had 1/2 cup of gluten, and I didn't notice the sponginess.
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