Comments on: Sourdough Bread https://wheatbeat.com/sourdough-bread/ Home baking, professional results Thu, 22 Aug 2019 04:35:58 +0000 hourly 1 By: nabuzi https://wheatbeat.com/sourdough-bread/#comment-35 Thu, 22 Aug 2019 04:35:58 +0000 https://wheatbeat.com/?p=1124#comment-35 5 stars
My 10 year old says “this is the tastiest bread I’ve every had,” and he eats a lot of bread!
We all loved it. Next time will work on enhancing the “sour” flavor with some adjustments.
Thanks. NB

]]> By: Mike https://wheatbeat.com/sourdough-bread/#comment-22 Mon, 03 Jun 2019 14:45:39 +0000 https://wheatbeat.com/?p=1124#comment-22 In reply to Albacore.

The double levain gives it a very interesting and flavorful twist.

Yes, done in my Famag several times now. I always do slowest speed for 5 minutes to incorporate all the ingredients and check the dough consistency. I usually hold back a little water at the beginning and add some back at this stage depending on what I see at 5 minutes. I am going for a medium consistency. Then I go on the fastest speed until I get an improved development – about 3-4 minutes.

]]> By: Albacore https://wheatbeat.com/sourdough-bread/#comment-20 Mon, 03 Jun 2019 08:17:57 +0000 https://wheatbeat.com/?p=1124#comment-20 Hi, nice looking recipe! The double levain is an interesting variant.
Have you done this recipe with your Famag yet and if so what mixing times and speeds?
Thanks, Lance

]]>