Posted Wed Mar 7, 2012, 11:11am Subject: Re: The strangest thing you use in espresso prep. (and bread)
Yes, the recipe I used (think it was from Peter Reinhart's "whole grain breads" but I can't remember exactly) was just rye flour and water to start, replacing 50% every day as you say. Both times I made it through the nasty, smelly phase And things were starting to look good and smell nice, rising a bit higher with every feeding. It looked like I was going to be successful. But then it just.....stopped. The tangy Aromas went away and it just smelled like wet flour. I dunno, maybe I should have just stuck with it and it would have come back to life again?
Coffeenoobie Senior Member Joined: 11 Dec 2011 Posts: 2,324 Location: PNW Expertise: I like coffee
Espresso: N S Oscar Grinder: Vario W
Posted Wed Mar 7, 2012, 11:13am Subject: Re: The strangest thing you use in espresso prep. (and bread)
Great bread posts I have enjoyed it.
Great equipment I am so jealous. How did you manage to score that stuff so cheap?
Somewhere I have a double baggett pan, I just have to find it and hope husband did not toss it from the garage in the move.
Anyway, hot clay pot gave me much more holes in the crumb. The crust, however, is not as good as when the clay was soaked. I am going to bake off the 2nd half of the same dough in my froofroo french cast iron and see how that does. That I was able to score at vendor prices it was still expensive.
And a healthy sourdough starter should not shift in a month. It can over time but it shouldn't shift in a month if the yeastiebeasties are strong and happy. There are new methods to keeping the sourdough that will help too. I was amazed at all the new stuff I found on the web. And all the different starters you can get on the web both wet and dry.
The wet doughs I have been doing are all no knead. Even though I am a pretty good kneader, I really liked getting off work taking out some dough rough shaping it and letting it warm up and toss it in the oven.
Coffeenoobie
Buying advice: GRINDER GRINDER GRINDER. Don't cheap out on the grinder. My coffee treasure map... Click Here (maps.google.com)
caffeinatedjen Senior Member Joined: 28 Dec 2004 Posts: 297 Location: michigan Expertise: I love coffee
Espresso: Bezzera B707 Grinder: Mazzer Mini Roaster: Behmor
Posted Wed Mar 7, 2012, 11:45am Subject: Re: The strangest thing you use in espresso prep. (and bread)
There's a great recipe for no knead bread from Cook's Illustrated that I made a lot, also using a dutch oven. It is so easy, and you don't have to keep a starter going, I've done that before and it's kind of a pain. You use some beer and a little vinegar to give it that sourdough taste. I don't have a cast iron pot, but the old aluminum magnalite one I've had kicking around for years works fine. I do actually have one of those clay bread bakers but I haven't tried it for that recipe.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,685 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Wed Mar 7, 2012, 3:56pm Subject: Re: The strangest thing you use in espresso prep. (and bread)
It will shift more than you would guess. It isn't only new wild yeast to think about, it is the environment too. The damp cool mornings, the fog, the humidity level, the ocean air, all this and more are the reasons that the particular yeast that gives SF SD its twang only lives there. If you change the environment, this strain dies off and yeast that favor the new environment move in.
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
Posted Thu Mar 8, 2012, 5:29pm Subject: Re: The strangest thing you use in espresso prep. (and bread)
While growing up in the SF bay area I lived with an Aunt and Uncle and my Aunt would always but a loaf of SD French bread every week and it was the best I've every tasted. We don't get that good of SD here in North Carolina but I can only dream of it, next time I'm out that way visiting family I'll have to buy some to bring back with me to see if it will go good with our eastern NC pork BBQ.
Posted Sat Mar 17, 2012, 5:23pm Subject: Re: The strangest thing you use in espresso prep. (and bread)
Today was my eldest daughter's birthday and for her favorite supper I cooked up the St. Patty's day supper. Corn Beef and Cabbage with lots of potatoes, carrots, onions and seasonings. Will be eating it for a few days afterwards.
Coffeenoobie Senior Member Joined: 11 Dec 2011 Posts: 2,324 Location: PNW Expertise: I like coffee
Espresso: N S Oscar Grinder: Vario W
Posted Sat Mar 17, 2012, 6:54pm Subject: Re: The strangest thing you use in espresso prep. (and bread)
Yes, Gary me too. Twice this week as it was on sale at safeway. I also made some of Wayne's bread but I believe there was way too much yeast in it, it went crazy proofing reminded me of that Lucy show where the bread tried to take over the kitchen. I think 25 grams is too much yeast for the slow way I make bread. But it is tasty.
I got my Vario w this week and I like not having to weigh out the beans first. It really helps, I might even be able to make espresso before work with that one extra step cut out. I love the way I can dial it in and keep track of the settings. I have not even down the WDT stir my grinds are fine no clumpy balls but I do have a bit more static. I still do the NSEW tamp because my tamper is not a perfect fit to the basket. Over all really impressed with the taste in the cup.
Coffeenoobie
Buying advice: GRINDER GRINDER GRINDER. Don't cheap out on the grinder. My coffee treasure map... Click Here (maps.google.com)
Posted Sun Mar 18, 2012, 2:59pm Subject: Re: The strangest thing you use in espresso prep. (and bread)
yes this is a different topic but it kind of nice to talk about something different. May pick up some more corn beef since it should be on sale this wineek. But there aren't any good bakeries here in Wilmington, NC.at least I can't find one.
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