tag:blogger.com,1999:blog-7707422469322157202.post5862763193614184988..comments2024-02-28T01:14:50.108-08:00Comments on Girl Meets Rye : Bird Seed BreadFrancehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-7707422469322157202.post-61741707378743160422016-09-25T20:09:16.842-07:002016-09-25T20:09:16.842-07:00I like your question as I have the same issue. I h...I like your question as I have the same issue. I hardly get a rise in the fridge but do get it after a few hours at room temperature. Kathyhttps://www.blogger.com/profile/15575991140962747354noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-64279843821742957922016-05-16T15:54:03.228-07:002016-05-16T15:54:03.228-07:00Hello France:
It's been awhile, my last posts ...Hello France:<br />It's been awhile, my last posts were on the Tartine Experiment site. I've made so pretty good bread since then, but I may have a slight dilemma this time. While in my fermentation period, I noticed that I have pea size chunks of flour which I probably did not incorporate very well during the mixing of the levain, flour and water stage. Is this going to affect my crumb?Lynnhttps://www.blogger.com/profile/17984130881219858194noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-59851727231545412702016-01-24T03:47:51.633-08:002016-01-24T03:47:51.633-08:00I am in awe of your baking skill! I've notice...I am in awe of your baking skill! I've noticed that when I put my shaped dough into the fridge for an overnight retardation, it frequently will not rise much (fridge temp less than 40 degrees). Do I need to rest on counter til it shows signs of life, or bake anyway? My best loaf so far was your beginners loaf with extra levain. Thank you so much for sharing your baking knowledge/skills!Anonymoushttps://www.blogger.com/profile/16891643855079658515noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-86379060796975829652015-02-21T13:44:18.499-08:002015-02-21T13:44:18.499-08:00shape firmly. yes. that's important. i also us...shape firmly. yes. that's important. i also use moderate hydration. higher hydration makes larger holes. if you have an under active starter it will create weird holes, as will over fermenting. a weak starter will create unsavory holes. the older your starter, the more reliable. mine is going on... 6 years old??Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-49877027339059273172014-12-13T23:58:27.011-08:002014-12-13T23:58:27.011-08:00Hi France. I'd like to ask how are you able to...Hi France. I'd like to ask how are you able to get an even crumb like that? I follow your technique pretty closely and I usually get a few random medium-sized holes which is not a terrible thing but I'd really like to have a crumb like yours. I think doing turns is pretty straightforward (as opposed to kneading) so my issue must be somewhere else. Do you think shaping is key for having a nice crumb? Or could is be having freshly milled flour (I'm buying already milled BRM)? Last variable I can think of is maybe my starter is not as active as yours and/or dough is underproof?<br />Thank you for any suggestion!<br />J-SJshttps://www.blogger.com/profile/04775253628326420895noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-8591487944927685272014-11-06T07:29:02.379-08:002014-11-06T07:29:02.379-08:00Thank you Maurizio :) Get a KoMo, they're fun!...Thank you Maurizio :) Get a KoMo, they're fun! <br />I could not live without my Giusto's. My freezer is stuffed with it!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-64297380110588568272014-11-06T07:28:04.829-08:002014-11-06T07:28:04.829-08:00Instead of shaping into a perfect round, you actua...Instead of shaping into a perfect round, you actually fold the dough into a tight package then ferment it fold side down, so that when you unearth it, it lands fold side up. you allow it to open at the natural folds in the oven.Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-64886286930073671722014-11-06T07:26:58.021-08:002014-11-06T07:26:58.021-08:00Hi there. I mill my durum to the fineness of stand...Hi there. I mill my durum to the fineness of standard semolina. Durum is a hard grain, so the flour always feels coarse on first grind. Mill the flour twice to get fine grain durum.Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-60728941514199766272014-11-06T07:25:45.660-08:002014-11-06T07:25:45.660-08:00Thank you Ellen!
xo
foThank you Ellen!<br />xo<br />foFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-9752926043900760742014-11-06T07:25:18.780-08:002014-11-06T07:25:18.780-08:00Hi Cherie. The more often you can feed your starte...Hi Cherie. The more often you can feed your starter, the better for it. If you are making successful breads, then I would say 'why change a thing?' but I feed my starter at least 3x a day every day (it's on the counter), and often 4x a day for two days preceding a bake. my starter is 100% hydration (20g/20g/20g). I don't worry about throwing away starter. Many people, when they first start baking bread, worry about this. You just have to get used to this as part of the bread process. There is no way I could eat that much just so I didn't have to feel guilty about throwing away starter! :) If you want to experiment with it, though, I don't see why it would not work with your rye starter. YOU'RE WELCOME on the scoring!<br /><br />xo<br /><br />foFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-4420106730626230842014-11-06T05:59:19.656-08:002014-11-06T05:59:19.656-08:00Hi there - thanks for the great bread tips and rec...Hi there - thanks for the great bread tips and recipes. I just found you via a Google search for making Tartine-style bread with beer. Here's my question: I keep my rye starter in the fridge. It's pretty healthy and I usually refresh it only once, day before the bake. Do you still do the four days of refreshments? In what proportions do you feed your starter? I normally do 1:2:2. Are you throwing away a lot of flour? Or do you make other goodies with the discard? I've had great success with pancakes, waffles, popovers, banana bread and even pie dough with sourdough discard...but those were all with wheat flour starter, not rye. Oh and thanks for the scoring tips - I'm getting great oven spring and ears now - Yay!Anonymoushttps://www.blogger.com/profile/07698640491612316234noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-69957535919644176432014-10-05T15:11:45.797-07:002014-10-05T15:11:45.797-07:00Beautiful bread! That is one inspirational post! L...Beautiful bread! That is one inspirational post! Love your writing and your photos, by the way. Thanks for recording all of this.Anonymoushttps://www.blogger.com/profile/00657883144647334997noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-70111140225271235792014-09-18T09:10:49.177-07:002014-09-18T09:10:49.177-07:00I made this bread last week - it was delicious but...I made this bread last week - it was delicious but not as pretty as yours. I note that you are using your Komo mill to get durum flour. Do you use the slightly granular semolina to make this, or do you use whole grains of semolina? How many times do you have to mill the flour to get fine durum? Thanks, PatsyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-82939005125201640022014-09-11T14:42:30.818-07:002014-09-11T14:42:30.818-07:00Can you elaborate what is the Forkish fold method?...Can you elaborate what is the Forkish fold method? I did a google search of what Ken Forkish does but came up unsuccessful. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-42219296108193604542014-09-10T12:22:56.306-07:002014-09-10T12:22:56.306-07:00Wow, what a splendid looking loaf! I've had mi...Wow, what a splendid looking loaf! I've had millet on my list of grains/seeds to use for a while not but haven't had the chance -- I think your post is a great motivator. I really need to get my hands on a KoMo (hoping for later this year) but I also believe my corner market sells milled millet, maybe even Whole Foods as well.<br /><br />Thanks for the recipe!<br /><br />Oh and I've been using Giusto's flour for a while now and it's just superb.<br /><br />Ciao!Mauriziohttp://www.foodtravelthought.comnoreply@blogger.com