Comments on: One Bread, Two Ways (98.4% Whole Grain Seeded Sourdough)

By: Tyler Ngo

Tyler Ngo — Mon, 07 Dec 2009 03:38:03 +0000

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

Cuestión de porcentajes « Madrid Tiene Miga — Fri, 03 Jul 2009 10:10:31 +0000

[...] 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

Cuestión de porcentajes | Cocinar — Mon, 11 May 2009 19:54:12 +0000

[...] 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

Spreading a Little Christmas Cheer at Chiot’s Run — Sun, 14 Dec 2008 10:19:05 +0000

[...] 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

Susan — Fri, 18 Apr 2008 02:32:37 +0000

Gena Lora, stay tuned for Part 4 of my baker’s percentage tutorial.

By: Gena Lora

Gena Lora — Wed, 16 Apr 2008 03:25:52 +0000

Hi all,

I really need help with bakers percentages and preferments, any ideas?

By: Susan

Susan — Mon, 10 Sep 2007 12:18:27 +0000

Tartelette, I agree with you and Elizabeth — September can’t decide if it wants to be summer or fall, and subjects us all to its whims…

Kim, even flat-ish home-baked bread is ten times better than store-bought, don’t you think?

Elizabeth , the wine and the trip sound great!

By: ejm

ejm — Sun, 09 Sep 2007 16:42:24 +0000

I’m happy to report that they were both very good. The wine was crafted MUCH better than the bread…. (What wine, you ask? Gevrey Chambertin Lavaut St.Jacques 1990 – lucky us!! We would probably never pay that much for a bottle of wine now but we have a few bottles left in our stash from when we were collecting. The taste took us right back to our bicycle trip through Burgundy in 1996. On the day we rode through Gevrey, there was harvest festival going on and we tasted the most wonderful wine – fruit cake and plum on the nose. I was so thrilled to get that similar hint of fruit cake and plums with the 1990!)

-Elizabeth

By: Kim

Kim — Sun, 09 Sep 2007 00:25:58 +0000

Thanks for the post.
I think I slash my bread quite deep then I always get your so-so bread result especially whole grain and rye bread. Susan, your breads always look so beautiful.

By: Tartelette

Tartelette — Sat, 08 Sep 2007 20:27:25 +0000

It has to be this time of year. I over-proofed my sourdough loaves last week as well. Today, no problem…even has the perfect crust. Your loaf is gorgeous!