Comments on: Whole Grain Sourdough

By: #33. Poilâne-Style Miche « Salt and Serenity's Blog

#33. Poilâne-Style Miche « Salt and Serenity's Blog — Wed, 10 Mar 2010 23:17:04 +0000

[...] will try this one again, next time using a recipe for Whole Grain Sourdough passed on to me by Sally of Bewitching Kitchen. It uses whole wheat [...]

By: Breadtopia

Breadtopia — Tue, 09 Mar 2010 15:40:34 +0000

Hi Archer.

I don’t know. You just have to play around with it and see what works.

By: Archer Yates

Archer Yates — Tue, 09 Mar 2010 15:33:37 +0000

Hi Eric:
I saw your comment about using a slightly wetter mix.
What if I use 750 grams of flour ( 250 whole wheat, 250 whole spelt, 250 bread flour) What hydration or amount of water sounds about right?
I plan to use 120 grams of whole wheat starter.
My guess is about 500 grams of water total.The spelt doesn’t need as much water so my guess this would be a wetter mix.What do you think?
PS: wife doesn’t like rye

By: Hans Krijnen

Hans Krijnen — Tue, 16 Feb 2010 04:05:26 +0000

Hello Andrew,

I don’t think it’s in the air, but in the water
I would try to let the water sit over night on your counter before you use it
Try this first
Let me know of this works

Hans Krijnen

By: Andrew

Andrew — Tue, 16 Feb 2010 01:28:31 +0000

I used the excellent recipes in this site when I was living in Sydney to great success and love the bread….HOWEVER, I am now living in Shanghai, China and find it very difficult (impossible) to keep my wholemeal starter going after about 3 days. It has a great life and doubles easily, but then when I use some and add more food it just doesn’t thrive as in Sydney. I am guessing that there are some ‘bad’ things in the air that are killing it. Anyone got any bright ideas why this is happening or how to prevent it? I guess this may be why there are no sourdough bakeries in Shanghai! Missing my sourdoughs…

By: Breadtopia

Breadtopia — Tue, 16 Feb 2010 00:30:20 +0000

Somewhere in the neighborhood of 100% hydration is good.

By: mike owens

mike owens — Mon, 15 Feb 2010 23:23:59 +0000

when it calls for 120g of starter, what hydration level is that? thanks, mike

By: Sue

Sue — Sun, 31 Jan 2010 00:37:22 +0000

Great site!
I use Crock pot insert to bake larger loaves such as Whole grain sour dough. I find that I the crusts burn before the bread is done inside to 200 degrees. Should I remove it from the crock after 1/2 hour (I usually need to bake it an additional 30 – 45 minutes. Change the temp? Give in & buy a cloche? If I can resolve this problem I will made this bread weekly. Any thoughts would be helpful. Thanks…..by the way I haven’t bought a loaf of bread since I discovered our site before Christmas!

By: Breadtopia

Breadtopia — Fri, 15 Jan 2010 01:17:34 +0000

I do have it and like it a lot. My favorite is his sourdough french bread. I tried a suggestion of his to fold in some blue cheese and walnuts – OMG. Of course you could do this with many recipes but this seemed particularly good. Renewed my appreciation for a truly great baker.

By: Wil

Wil — Thu, 14 Jan 2010 23:52:49 +0000

Thanks Erick, BTW, I wanted to mention that I was given Peter Reinhart’s new book, “artisan breads every day”. Looks like some fun, easy recipes. He states in the book the intent to be less technical. Some of his favorite recipes from all of his books are in there. Maybe you have it already. I won’t be able to try any of them for a couple of weeks.

Wil