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 Wed, 22 May 2013 22:28:48 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Lacy Cunis http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-48396 Lacy Cunis Mon, 17 Dec 2012 07:02:58 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-48396 who doesnt love to munch fruit cakes, they are really great.' Make sure you visit our own blog page too<a> http://www.prettygoddess.com/index.php?board=8.0 who doesnt love to munch fruit cakes, they are really great.’

Make sure you visit our own blog page too
http://www.prettygoddess.com/index.php?board=8.0

]]> By: Neta http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/comment-page-1/#comment-46751 Neta Fri, 02 Nov 2012 16:09:27 +0000 http://www.wildyeastblog.com/2007/09/07/whole-grain-two-ways/#comment-46751 Susan Hi, Love your blog! I've tried making this bread today, It's in the oven right now and so far it seems that the results are quite poor... although the dough have about doubled in size after the first ferment it was not at all firm after the second shaping or after proofing... it appears that it's going to come out all pita-like. What could be the cause? is it un-developed gluten? maybe not a lively enough starter? is there anything that can help with making a more airy whole-wheat bread? I've been struggling with that for quite some time. Thanks, Neta. Susan Hi,
Love your blog!

I’ve tried making this bread today, It’s in the oven right now and so far it seems that the results are quite poor… although the dough have about doubled in size after the first ferment it was not at all firm after the second shaping or after proofing… it appears that it’s going to come out all pita-like. What could be the cause? is it un-developed gluten? maybe not a lively enough starter? is there anything that can help with making a more airy whole-wheat bread? I’ve been struggling with that for quite some time.
Thanks,
Neta.

]]> 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’:*

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