Tag Archives: wild yeast

The Vermont Sourdough Trilogy

One of the breads that came up in the June list for MellowBakers.com was the Hamelman Vermont Sourdough, a bread I’ve made before a number of times and posted about here several tries on the blog.

The cool thing, however, is that because we’re group baking through all 85 recipes in Hamelman’s awesome book Bread: A Baker’s Book of Techniques and Recipes, we are amalgamating variations on a recipe so in this case we had not only the standard Vermont Sourdough but also the Vermont Sourdough with Whole Wheat and the Vermont Sourdough with Increased Whole grain.

[easyazon-image-link asin="0471168572" alt="Bread: A Baker's Book of Techniques and Recipes" src="http://ecx.images-amazon.com/images/I/51OV5EvTM6L._SL160_.jpg" align="right" width="130" height="160"]Since we’re supposed to be “Mellow” bakers, we can choose which, if any, of the three varieties we will make. I decided: all three. Since I’ve done the straight up VS already, I wanted to give the other two types a go and see how they compared.

This still leaves two other breads for June: Pizza and Beer bread. I’ll try to get to those in the next few weeks. But let’s have a look at the Vermont Trilogy for now.

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Sourdough Pumpernickel

Here we are at bread No. 34 in The Bread Baker’s Apprentice, Sourdough Pumpernickel. The header image is the same as the prevous entry since it features both the lighter New York Deli and the Pumpernickel breads. These are what we should be hoping to see once we’re done baking.

This was a pretty simple bread, all in all, nothing terribly tricky or fancy to do, the most unusual thing here is the use of cocoa powder to boost the dark colour of the bread. Otherwise, there’s nothing in the process we haven’t already done many times. So let’s have a go at this 10th-to-last recipe in this BBA Challenge.

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New York Deli Rye

And here we are at the first of several Sourdough Rye breads in The Bread Baker’s Apprentice, bread number 31 of the BBA Challenge.

This one seems intriguing as it’s not simply a rye bread, not even a rye and caraway bread but a rye, caraway and onion bread. The pressure on this one coming out well is high as I was a little disappointd in the previous Basic Sourdough. That was a good brad but didn’t really fare well compared to the Hamelman Vermont Sourdough. So this New York Deli Rye had  to pick up the batton and go the distance. Did it? Let’s see…

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BBAC No. 30: Basic Sourdough Bread

First, an admission.

I made and photographed this bread around Dec 10th but it’s now Jan 23rd so I’ve held off posting for well over a month. Why? A few reasons: Holiday season, other breads wanting to get made, getting a wee bit “done” with the challenge, among others. But now it’s time to try and get back into the groove, especially since we’re now into the Sourdough section of The Bread Baker’s Apprentice which I was probably most excited to get to during this Challenge. So yes, this is really an “old” post that I’m simply finally getting around to writing up.

Hopefully, I’ll be able to get around to the next several breads in the Sourdough section in a more timely fashion.

So let’s get this show on the road then.

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Sourdough Starter – 1 Week Update

Intro • Day 1 • Day 2 • Day 3 • Day 4 • Day 5 • Day 6 • Day 7 • Final Thoughts[Day 15]

2009_08_26-Day15Day 15 Update

It has been eight days since this Step-by-Step Starter from Scratch project was posted on Day Seven and here is where the boys stand right now.

After about 5 days of twice a day feeding at 15g:30g:30g [S:W:F] for a total of 75g, I’ve reduced them further and they are now at 10g:20g:20g, a total starter size of 50g. Although this amount may seem small, it would actually allow, from the excess, 30g of starter which is all that the Vermont Sourdough recipe needs, still leaving 10g more of extra starter. So this is still plenty and means there’s less flour needed or discarded. Any recipe that required more starter would simply need that 40g of “excess” built up to the necessary amount a day or so prior to baking. That 40g can immediately be built up to 200g in just one feed using 40g:80g:80g.

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Sourdough Starter, Step-by-Step & Side-by-Side: Intro

Juice added & stired

Does the thought of starting your own Sourdough Starter from scratch make you break out in cold sweat? Don’t let it because it’s EASY!

Looking at the blog’s stats, there’s a constant stream of people who pop in here searching “sourdough starter” and it is becoming apparent that it may be helpful for me to finally get one written up.

Instead of starting an experiment “from scratch” and sort of poking my way around the technique and making a lot of guesses, good or bad, in the process, I figured it would be more logical to take a very well researched and detailed account and simply follow along, giving an illustrated account of what’s happening in my kitchen.

After doing a fair bit of searching, I have chosen to follow a formula designed by Debra Wink who is not only an excellent home baker but also a trained microbiologist. The combination of interests seems to me the best source of information to get both the “what’s actually going on in that paste” and “this makes great bread”.

The formula that she created, with help from a number of other sourdough enthusiasts, follows this basic philosophy:

A simple flour and water paste can be made into a sourdough starter but offers a good environment for much more than the specific strain of yeast and bacteria we desire; these other organisms can impede the growth of our “friendly” critters and make the actual development of a viable starter take much longer than it needs be. Continue reading

Sourdough Starter, Day One: Getting it Together

Intro[Day 1] • Day 2 • Day 3 • Day 4 • Day 5 • Day 6 • Day 7 • Final Thoughts • Day 15

Basic Procedure for Making Sourdough Starter

by Debra Wink

If you are the curious, investigative type (or a sourdough purist :-) ), this can be done with just water in place of the juice throughout. But for many (not all), a vigorous gas-producing bacterium will grow on day 2 and quit growing on day 3 or 4, followed by a few days or more of agonizing stillness. The fruit juice or cider should keep this bacteria (and a few others that are smelly) from growing and delaying the process. Either way, the end result will be the same sourdough starter.

Starter-Setup

Our Sourdough Starter Mis-en-Place:

Walter will live on the left and get normal tap water (Walter, water.. get it? Oh, I are soooo clever!) PJ will be on the right and get unsweetened Pineapple Juice. Yeah, that’s avery large can of pineapple juice for three servings of 2 Tbsp each. Continue reading