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13 February, 2012

End of Pro Baking Section 1: Exam baking and a few breads

End of Pro Baking Section 1: Exam baking and a few breads
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This post will be mostly baking photos so that I can get the last bit of the Bread Section recorded in here. The last bit of the Bread Section (Part 1) at The Culinary Institute of Vancouver Island had us repeating, for the final two weeks, the several areas we had been through during the
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19 April, 2011

Pain au Levain with Whole Wheat

Pain au Levain with Whole Wheat
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Here we are with the last of the Pain au Levain triumvirate, the Whole Wheat variation, all of course from Jeffrey Hamelman’s great book . With respect to full disclosure, note that this bread is made with white bread flour, whole wheat flour and a little rye, so it’s not really and truly “whole wheat”,
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10 April, 2011

Pain au Levain with Mixed Sourdough Starters

Pain au Levain with Mixed Sourdough Starters
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Same but different. Bread No. 51 for the MellowBakers.com Hamelman Challenge is a slight variation of the last bread I posted, the Pain au Levain. This time around, it includes both a liquid white sourdough starter and a stiff rye sourdough starter. Both were created from my normal 100% hydration white starter, PJ. Is it
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3 April, 2011

Pain au Levain

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April’s breads for MellowBakers.com include three variations on Pain au Levain from Jeffery Hamelman’s book . Today’s entry is for the first of the three, simple Pain au Levain. This translates to Sourdough Bread. One thing that Hamelman makes a point of noting is that this bread is not given a long, slow retardation overnight.
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