Comments on: Apple-Walnut Sourdough http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 19 Jun 2013 18:18:15 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Vic http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/comment-page-1/#comment-46105 Vic Wed, 10 Oct 2012 02:43:44 +0000 http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/#comment-46105 Hi Susan,
We enjoyed every last slice of it!
Thank you for sharing.

]]> By: Almás, diós házi kenyér mediterrán reggelihez » Marmalade http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/comment-page-1/#comment-26959 Almás, diós házi kenyér mediterrán reggelihez » Marmalade Mon, 13 Feb 2012 11:41:32 +0000 http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/#comment-26959 [...] ötletet miszerint alma, dió és rozsliszt jól megfér egymással egy kenyeres blogban olvastam korábban, de almabor és 40 dkg friss kovász hiányában er?sen átkonvertáltam azt. [...]

]]> By: katre http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/comment-page-1/#comment-16226 katre Thu, 18 Nov 2010 20:03:52 +0000 http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/#comment-16226 Hi Susan!
I made this bread, and it is amazing!! At first I was a bit worried because the amount of nuts and apples seemed too big and it was quite hard to incorporate all of them into the dough. But I really like the end result!
The only change I made was to replace some of water with the cider I used for soaking the apples (and I used dry cider).
I have been following your blog for quite a long time but it is the first time to try a recipe. Thank You!

]]> By: Vesna http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/comment-page-1/#comment-14234 Vesna Wed, 02 Jun 2010 18:13:43 +0000 http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/#comment-14234 Hi Susan,
First, let me tell you this: “love, love your work”. I’ve been searching through your website for a few months and have learned a lot from you. You are truly an inspiration to a bread lover. All the recipes are fantastic and your blog has been a great help for my own baking endeavors. I have made this bread so many times and enjoyed it over, and over, and over. It turns out great every time! We love how apples and walnuts contribute to the texture and flavor.
I did some modification, though. Since I did not have dried apples I used fresh one Granny Smith that I chopped into small pieces (185 grams). Lower the amount of walnuts to 100 grams and instead of buckwheat flour (that I did not have) used bread flour. So it was: 450 g flour, 110 g whole rye flour. I do not have a mixer so I kneaded the dough with hands. After mixing flour, starter, water and salt I used this technique by Bertinet for gluten development (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough). After that I incorporated chopped apple and walnuts. My baking time was shorter than yours. Those were the changes. Other than that I pretty much followed your recipes. I baked the bread in preheated cast iron pan since I still do not have a stone.
Here are the pictures of my bread.
http://img59.imageshack.us/i/applewalnutsourdough001.jpg/
http://img442.imageshack.us/i/applewalnutsourdoughbre.jpg/
http://img442.imageshack.us/i/applewalnutsourdoughbrek.jpg/

Thanks you a ton for all this beautiful recipes and ideas. !
Vesna

]]> By: Susan http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/comment-page-1/#comment-13734 Susan Mon, 26 Apr 2010 22:49:58 +0000 http://www.wildyeastblog.com/2008/03/10/apple-walnut-sourdough/#comment-13734 Linh, you can refrigerate it overnight. I would try putting it in the refrigerator after about 1 hour and 15 minutes of proofing at room temperature, and see how that works.

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