Comments on: One Bread, Two Ways (98.4% Whole Grain Seeded Sourdough) http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 09 Feb 2012 20:41:05 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Susan http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-16178 Susan Wed, 17 Nov 2010 03:56:13 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-16178 Sam, 8 hours is not too long to wait if your starter is fed twice a day. Make sure you are not proofing too long, as I did with this one the first time around. Also, it could be that you are actually not mixing (kneading) long enough -- if the gluten is too weak it will not support a good crumb structure. Sam, 8 hours is not too long to wait if your starter is fed twice a day. Make sure you are not proofing too long, as I did with this one the first time around. Also, it could be that you are actually not mixing (kneading) long enough — if the gluten is too weak it will not support a good crumb structure.

]]> By: Sam http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-16125 Sam Fri, 12 Nov 2010 16:56:36 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-16125 Susan, My sincere thanks for your efforts in this blog. It has changed my life. My Economists and WSJs have been neglected because.....I can't stop baking and reading about baking. With this bread (and the other full rye, whole wheat ones) I am not getting an open crumb (as in your pictures) or even half the size of the air pockets as in the Norwich sourdough. My kitchen, flour and water are at 75 degrees, and my starter is happy and full of life. I usually begin 8 hours after feeding, she's more than doubled, smells tart, tastes tangy but with no alcohol. Is this too long to wait? I'm careful not to over knead or proof keeping the gluten development low to medium. Any thoughts? Many thanks Susan, Sam Susan,

My sincere thanks for your efforts in this blog. It has changed my life. My Economists and WSJs have been neglected because…..I can’t stop baking and reading about baking.

With this bread (and the other full rye, whole wheat ones) I am not getting an open crumb (as in your pictures) or even half the size of the air pockets as in the Norwich sourdough. My kitchen, flour and water are at 75 degrees, and my starter is happy and full of life. I usually begin 8 hours after feeding, she’s more than doubled, smells tart, tastes tangy but with no alcohol. Is this too long to wait? I’m careful not to over knead or proof keeping the gluten development low to medium. Any thoughts?

Many thanks Susan,

Sam

]]> By: Network Switch : http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-15845 Network Switch : Sat, 23 Oct 2010 16:15:20 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-15845 my sister always bake fruit cakes coz we always love to much them at night':* my sister always bake fruit cakes coz we always love to much them at night’:*

]]> By: Acne Remedy ` http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-15570 Acne Remedy ` Mon, 11 Oct 2010 18:07:58 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-15570 fruit cakes with lots of raisins is the thing that i often much, they are great and yummy;"" fruit cakes with lots of raisins is the thing that i often much, they are great and yummy;”"

]]> By: Isabelle Gonzales http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-14756 Isabelle Gonzales Tue, 20 Jul 2010 19:07:29 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-14756 Fruit Cakes are the specialty of my grandmother, she bakes lots of fruit cakes.`:* Fruit Cakes are the specialty of my grandmother, she bakes lots of fruit cakes.`:*

]]> By: Tyler Ngo http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-12336 Tyler Ngo Mon, 07 Dec 2009 03:38:03 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-12336 I just made this bread and it's so good... It didn't rise too much (not even double the volume, I don't think). I am not sure if it is supposed to rise more than what I had. Today's also quite cold, so that maybe contribute to that. Anyway, when I cut into it, it still has beautiful small holes and spongy texture. And it's so nutty because of the soaker ingredients. Yum! Thanks! I just made this bread and it’s so good… It didn’t rise too much (not even double the volume, I don’t think). I am not sure if it is supposed to rise more than what I had. Today’s also quite cold, so that maybe contribute to that. Anyway, when I cut into it, it still has beautiful small holes and spongy texture. And it’s so nutty because of the soaker ingredients. Yum!

Thanks!

]]> By: Cuestión de porcentajes « Madrid Tiene Miga http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-9835 Cuestión de porcentajes « Madrid Tiene Miga Fri, 03 Jul 2009 10:10:31 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-9835 [...] embargo, Susan propuso aquí hace algún tiempo un pan que, con inmensa propiedad, llamó pan integral al 98,4%. Me sorprendieron [...] [...] embargo, Susan propuso aquí hace algún tiempo un pan que, con inmensa propiedad, llamó pan integral al 98,4%. Me sorprendieron [...]

]]> By: Cuestión de porcentajes | Cocinar http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-8728 Cuestión de porcentajes | Cocinar Mon, 11 May 2009 19:54:12 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-8728 [...] embargo, Susan propuso aquí hace algún tiempo un pan que, con inmensa propiedad, llamó pan integral al 98,4%. Me sorprendieron [...] [...] embargo, Susan propuso aquí hace algún tiempo un pan que, con inmensa propiedad, llamó pan integral al 98,4%. Me sorprendieron [...]

]]> By: Spreading a Little Christmas Cheer at Chiot’s Run http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-5846 Spreading a Little Christmas Cheer at Chiot’s Run Sun, 14 Dec 2008 10:19:05 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-5846 [...] for gatherings, but my real love is cooking savory dishes and baking beautiful breads. This is 98.4% Whole Grain Seeded Sourdough from Wild Yeast. Since I don’t like to make cookies I leave those to my mom this time of [...] [...] for gatherings, but my real love is cooking savory dishes and baking beautiful breads. This is 98.4% Whole Grain Seeded Sourdough from Wild Yeast. Since I don’t like to make cookies I leave those to my mom this time of [...]

]]> By: Susan http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-3135 Susan Fri, 18 Apr 2008 02:32:37 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-3135 Gena Lora, stay tuned for Part 4 of my baker's percentage tutorial. Gena Lora, stay tuned for Part 4 of my baker’s percentage tutorial.

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