On Thu, 2 Feb 2006 15:54:10 +0100, "Pandora" >
wrote:

>
>"Dee Randall" > ha scritto nel messaggio
...
>>
>> "Boron Elgar" > wrote in message
>> ...
>>> On Thu, 2 Feb 2006 10:47:59 +0100, "Pandora" >
>>> wrote:
>>>
>>>>Now I Am satisfied.
>>>>http://i1.tinypic.com/n2dbat.jpg
>>>>http://i1.tinypic.com/n2dbfr.jpg
>>>>
>>>>I have made my sourgdough (a week ago) with manitoba flour, honey and
>>>>water.
>>>>For the bread I have used only semolina flour.
>>>>Cheers
>>>>Pandora
>>>>
>>>
>>>
>>> The color is positively stunning!. What is the texture? Is it more of
>>> a cake-like crumb?
>>>
>>> For me, it is unusual to make a "sourdough" or preferment with any
>>> sweetener. Is that part of this particular recipe , or do you usually
>>> make any sourdough this way?
>>>
>>> And are you so happy with the results yet that you can post some
>>> recipe ideas? I don't need much, just a few hints as to what goes in
>>> and what the texture and taste are supposed to be...then I can
>>> experiment!
>
>Did you use San Francisco sourdough_

I have 7 or 8 sourdough cultures...I doubt any of them is from San
Francisco. They do make lovely tasting breads, though. The "sourdough"
taste can come from many aspects, though...the starter itself, the
methodology used in preferment, kneading, proofing, the flours used,
etc...it can get quite complex.

And I like to use sourdough (or what I call "natural" starters")
rather than yeast for almost all my breads. The exception is challah
and brioche, for which Iprefer fresh, moist yeast. I use a preferment
(biga, poolish, chef, etc) for most breads, too, as I think it
deepens the flavor.

>>> Boron
>>
>> I'll be waiting, too. I used to make bread using 100% semolina, but not
>> sourdough. It was sooo good. I can't get the right semolina flour
>> anymore, so I'm interested in your techniques as well. Breads I bake and
>> search out to make usually do not have a sugar/honey component, but that's
>> just my preferment - oops -- preference.
>> Dee Dee
>>
We do not have access to much in the way of semolina flours around
here....we can use the standard pasta flours or experiment with the
durum wheat flours from the East Indian markets. I gave up on the
latter, myself.

Boron