Wild Bread - Sourdough CookbookWild Bread - Sourdough Cookbook Table of Contents
Home | Profile | Register | Active Topics | Members | Search | FAQ
 All Forums
 Advanced Breads
 6. Advanced Bagels and more ...
 My weather and overnight fermenting

Note: You must be logged in to post.
To log in, click here.
To join Heritage Jersey Organization, click here. It’s FREE!

Screensize:
Format Mode:
Format: BoldItalicizedUnderlineStrikethrough Align LeftCenteredAlign Right Insert QuoteInsert List Horizontal Rule Insert EmailInsert Hyperlink Insert Image ManuallyUpload Image Embed Video
   
Message:

* HTML is OFF
* Forum Code is ON
Smilies
Smile [:)] Big Smile [:D] Cool [8D] Blush [:I]
Tongue [:P] Evil [):] Wink [;)] Clown [:o)]
Black Eye [B)] Eight Ball [8] Frown [:(] Shy [8)]
Shocked [:0] Angry [:(!] Dead [xx(] Sleepy [|)]
Kisses [:X] Approve [^] Disapprove [V] Question [?]

 
Check here to subscribe to this topic.
   

T O P I C    R E V I E W
Sylvia Jacobus Posted - Sep 24 2021 : 12:51:47 PM
I've discovered that my kitchen is rarely warm enough to please my beautiful starter. I'm making my dough in the everning, putting it in a square 4 quart container and letting it go into the refrigerator overnight. My success rate is now 100%. I let the dough come up to room temp, do a bit of folding, shaping, baking and I have super breads. Matter of fact, today I'm doing a pumpkin, walnut, cranberry bread.
3   L A T E S T    R E P L I E S    (Newest First)
Ashley Posted - Oct 27 2021 : 09:03:01 AM
Shipping flour can be expensive since shipping rates are based on package weight, and present a pickle if you cannot source quality flours locally. I haven't tried Bob's Red Mill All-Purpose flour, but did look up the ingredients. I'd be leery of the conventional because it lists malted barley flour in the ingredients, which has proved to be a problematic ingredient. However, the organic version does not list malted barley flour in the ingredients. It's just organic hard red wheat. I'd opt for that one if it's available locally.

MaryJane and I have discussed volume versus weight measurements quite a bit, and the idea of accessibility always wins. I discuss our logic here: http://wildbread.net/topic.asp?TOPIC_ID=102
Sylvia Jacobus Posted - Oct 26 2021 : 11:29:44 AM
About 3 hours under some lights. It has become a very easy to handle dough. Been real sad about postage rates for my favorite flour that comes from Montana. Super high. Locally I have Bob's Red Mill all purpose and bread flour. May try the bread flour to see what it's like. Have you tried it?
Have you considered measurements in grams?
Ashley Posted - Sep 27 2021 : 10:19:03 AM
Pumpkin, walnut, cranberry bread sounds delicious, and perfect to usher in these first days of fall. Since your mother doesn't seem to love the temperature in your kitchen, I'm glad you've found a work-around for your breads to rise with 100% success, and created a system that makes your breads rise in a predictable timeframe. By putting your breads in the refrigerator overnight, you slow down the proofing process enough that your breads don't come out over-proofed, but still rise reliably. How long does it usually take for your breads to come up to room temperature?