Bread ****

[doon]

Wouldn't you be better off using a pizza stone in a bbq to bake bread?

 

[Airgead]

Assuming you have one, yes. You can.

Works better than the plate as it delivers heat more slowly and won't burn the bottom so easily.

 

[nala]

Assuming you have one, yes. You can.

Works better than the plate as it delivers heat more slowly and won't burn the bottom so easily.

I have a pizza stone, will give this a try.
Thank you.

 

[toolio666]

Ok, just got a sourdough starter from a friend... first trial yesterday... for a wholemeal loaf.

Oven was maybe a bit hot, a new oven, so still trying to get used to it... Getting an oven thermometer to check as well.

Thoughts or comments?

 

[Ducatiboy stu]

Looks perfect

 

[indica86]

Looks good.
I'd go a moister mix so as to have lighter crumb wit' more holes.
But that is me.

 

[DeGarre]

I like those big holes in a sourdough bread too, and chewy texture. Butter and cheese on top.

 

[motch02]

Hey Guys I see a lot of you make your own sourdough yeast but I was wondering if I could cheat and buy some if so what would you recommend?

 

[OzPaleAle]

My first attempt at sourdough I just bought a culture off eBay for about $10, was very tasty, seemed to be a million different ones available I'd check there first.
I got lazy and killed mine however......

 

[Airgead]

Hey Guys I see a lot of you make your own sourdough yeast but I was wondering if I could cheat and buy some if so what would you recommend?

Shoot me a PM... I can send you some of mine when I next bake. Its been running for around 20 years now and make s a very good loaf.

 

[tricache]

Beer Bread with a twist...made with my Black Lager with Peanut butter and cooking chocolate added...freaking yum!! :icon_drool2:

 

[indica86]

Make your own, as per http://sourdough.com/blog/sourdom/beginners-blog-starter-scratch that way it will always be your friend.

 

[wobbly]

If you add some hydrated Chia seed to your sour dough or even standard bread mix you will find that it makes the bread moister and keeps longer especially the sour dough as detailed in the following by Yoke Mardewi of Wild Sourdough fame

white spelt and chia seed sourdough baguette (pic above)​

I have been playing around with chia seeds for the last three years and I like chia seeds more and more each day. Chia seeds have no taste of their own but they add extra crunch and texture to any food, including bread. Chia seeds also add extra softness and moistness, which keep the sourdough bread from going stale. These qualities make this bread perfect for camping. Adding chia seeds to dough makes it perfect for making baguettes as the crumb of this dough is very moist and soft. Chia seed is highly nutritious (Omega 3 and Omega 6, calcium, fibre, trace minerals) and has an extremely low GI, so it will drive the naturally low GI of sourdough down even further. You can make a small sandwich loaf with this quantity of dough, if you prefer. if you are making this dough by hand you can double the recipe, for Thermomix users stay with one quantity at a time.

Ingredients for two baguettes or one small tinned loaf
Chia seed gel: You need to soak the chia seeds in water 6–12 hours before making the dough. Stir the chia seeds a few times in the first couple of hours.
10g chia seeds
60g filtered water, at room temperature
In a clean jar with a lid, add the chia seeds and water, stir a few times to make sure the seeds are well distributed in the water. Soak for 6–12 hours.

Cheers

Wobbly

 

[indica86]

Looks good wobbly.
I'll have to grab some chia tomoz

 

[wobbly]

Here is a bit more on what she had to say about how she uses Chia

Here is a new recipe for you – something that’s sure to delight and nourish you. ‘White Spelt Chia Seed Baguette’ is an easy recipe; the method is the same as your everyday or basic loaf. I love soaked chia seed with everything (yoghurt, smoothie, porridge…) so what I urge you is to always have some on hand in the fridge. I usually soak about 150g chia to 900g water, kept in a glass jar in the fridge, you need to stir the chia a few times in the first couple of hours.

What are the benefits of chia? Well, there are loads of benefits, Google it - for sourdough bread however, it makes the dough moist and it will stop your sourdough going stale for a few days longer and lowers the GI of your sourdough even more.

You could really get in the good books with your "significant other" by having a jar or two of this in the fridge (along side your home brew of course) and be telling her you have seen the light and changed some of your bad habits!!

Cheers

Wobbly

 

[Airgead]

Lindseeds work well that way as well. As does crushed wheat (bourghl) and a bunch of other stuff. Make a whole grain sourdough. Yum.

 

[Dunkelbrau]

Mmm Soda bread with mustard and smoked pork neck! DELICIOUS!

 

[Scooby Tha Newbie]

Had to post this. It's from my bakery.Keep your spent grain. It makes a lovely bread.


Edit;Still learning how to post pictures

 

[indica86]

So you put spent grain in Baker's Delight bread?
Can I see a shot of the crumb please and maybe a recipe

 

[Scooby Tha Newbie]

I did make some bread with spent grain yes. It wasn't sold tho. Bakers delight wouldn't like that. Sour recipe ;
100% bakers flour
2% salt
2% oil
55% sour barm (mother,starter)
60-65% H2o

Main thing to remember is to feed your barm regularly. You can freeze the barm or at least place it in the fridge. That will help to ****** the barm so it doesn't burn out.

I'm not allowed to post recipes from bakers delight. But the basics are there. Just like controlling the temp after pitching yeast in a ferment. The sour barm should be looked apon the same way. If not fed every day it will smell funky.