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Mike Romain Mike Romain is offline
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atty wrote:

> Personally I have been experimenting with trying to produce a pure
> sourdough 'baguette' the last few weeks.
> andy forbes
>


I found a decent recipe that makes a very good 'baguette' or French
stick in the Joy of Cooking. I substitute 2 cups of 'active' SD starter
(my idea of 'active' is in the growth period at the double the volume
point) for 1 'dose' of yeast (packet, 2.25 tsp,cake, etc...) and it
comes out very nice. The crust is really chewy and really nice and sour
tasting with an airy soft crumb. My 'market' really likes it and is
asking for more.

Here are a couple photos of the last 2 loaves in the 'featured' album:
http://www.mikeromain.shutterfly.com

There another photo of this type of French stick in my misc. cooking
shots album. Photo #2.

The recipe I made up using my SD instead of commercial yeast is posted
in the thread "A Good Sourdough Day - Take 3". That mix made two large
loaves that were consistent with previous bakes for crust and crumb.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com