bill44.wordpress.com
Spraying Rye Loaves? Be Careful. | Sourdough & Bill44
https://bill44.wordpress.com/2006/06/28/spraying-rye-loaves-be-careful
A ramble about the way I bake. Most home bakers spray the tops of their loaves during the first five minutes of baking. Now with rye loaves this can create problems. Rye flour, though having a great taste, is not very big on gluten, so it is quite often mixed with white bakers flour so there is some rise and openness to the crumb of the loaf. The rye loaves usually don’t rise as much as a white loaf due to the overall weakening of the gluten structure from the rye flour. To TrackBack this entry is:.
bill44.wordpress.com
Bits ‘n Pieces. | Sourdough & Bill44
https://bill44.wordpress.com/2006/07/07/bits-n-pieces
A ramble about the way I bake. Bits ‘n Pieces. I’m talking about the early stage of a dough right after mixing. The dough is sticking to my fingers, what do I do? This is often accompanied by things like, “I’m frightened to use too much flour for fear of altering the hydration”, or something similar. When I read something about sticking/fingers I feel like screaming out “Well so it bloody should! 1 Make use of what you are feeling. 2 Learn to live with it, s.t happens.🙂. I have in the past posted in a f...
bill44.wordpress.com
Impatience & Excitement. | Sourdough & Bill44
https://bill44.wordpress.com/2006/07/02/impatience-excitement
A ramble about the way I bake. Too many times I see newcomers to sourdough baking charging about trying quite a variety of different loaves. Now this is very understandable, as in the excitement of a new hobby they wish to explore as much as possible as soon as possible. However, one of the more desirable traits in a sourdough baker is patience, as some of the newcomers will learn when they come to 3 day and 4 day recipes. In spite of my years of experience it still usually takes me two or three tries wi...
bill44.wordpress.com
Myths, Methods & Narrowmindedness. | Sourdough & Bill44
https://bill44.wordpress.com/2006/07/04/myths-methods-narrowmindedness
A ramble about the way I bake. Myths, Methods and Narrowmindedness. There are many methods and choices for doing the various stages of making sourdough, starters, recipes, choice of flour, methods of mixing and kneading, proofing times, etc etc. There may be as many variations as there are bakers, because we all invariably put our own personal touches on things. Further ramble, last night I watched a show on TV in which, under laboratory conditions, they took a swab from the belly of a cockroach and from...
mojchleb.blogspot.com
Mój chleb: stycznia 2008
http://mojchleb.blogspot.com/2008_01_01_archive.html
Blog o pieczeniu chleba (głównie w automacie). Czwartek, 24 stycznia 2008. Ostanio dość rzadko przybywają nowe wpisy na moim blogu. Powód: Ostanio przeważnie robię chleb bananowy, lub lekko razowy, ewentualnie ze słonecznikiem. Aby ułatwić sobie zadanie jaki chleb upiec w najbliższym czasie, dodałem ankiete. Hm może ten: italian bread. Udostępnij w usłudze Twitter. Udostępnij w usłudze Facebook. Udostępnij w serwisie Pinterest. Środa, 23 stycznia 2008. 1,5 łyżki octu winnego. 400g mąki pszennej chlebowej.
bill44.wordpress.com
About this blog & me. | Sourdough & Bill44
https://bill44.wordpress.com/2006/06/27/hello-world
A ramble about the way I bake. About this blog & me. This blog is a combination ramble of my day to day baking, and hints and tips that I have found work for me. I am in no way a “Guru” of sourdough baking and don’t claim to be. I hope you will pardon me if I start out on a particular subject and get a little sidetracked about a small point, before getting back on track. The small detour may be worth putting up with. Well that’s me, I hope you enjoy the blog as it develops. To TrackBack this entry is:.
bill44.wordpress.com
June | 2006 | Sourdough & Bill44
https://bill44.wordpress.com/2006/06
A ramble about the way I bake. Most home bakers spray the tops of their loaves during the first five minutes of baking. Now with rye loaves this can create problems. Rye flour, though having a great taste, is not very big on gluten, so it is quite often mixed with white bakers flour so there is some rise and openness to the crumb of the loaf. The rye loaves usually don’t rise as much as a white loaf due to the overall weakening of the gluten structure from the rye flour. Slashing Cold Overnight Loaves.
bill44.wordpress.com
Slashing Cold Overnight Loaves | Sourdough & Bill44
https://bill44.wordpress.com/2006/06/28/slashing-cold-overnight-loaves
A ramble about the way I bake. Slashing Cold Overnight Loaves. This is a repeat from a now discontinued blog. This bake was done to show what can happen with loaves that are proofed overnight in the fridge, and the effect of different types of slashes. It is my belief that:-. 1 The colder core will cause a tear in the loaf due to the outer section and skin cooking before the colder core has time to expand. 2 The type of slash is important to control both the final shape of the loaf and its crumb structure.
bill44.wordpress.com
July | 2006 | Sourdough & Bill44
https://bill44.wordpress.com/2006/07
A ramble about the way I bake. Bits ‘n Pieces. I’m talking about the early stage of a dough right after mixing. The dough is sticking to my fingers, what do I do? This is often accompanied by things like, “I’m frightened to use too much flour for fear of altering the hydration”, or something similar. When I read something about sticking/fingers I feel like screaming out “Well so it bloody should! 1 Make use of what you are feeling. 2 Learn to live with it, s.t happens.🙂. I have in the past posted in a f...
