Hey Kent, wonderful to see you man! Yep, been a long while. I hope things are going well for you. I stopped brewing - health was really bad, part of it due to underlying condition(s) that won't be cured but were poorly understand, until a few years ago. I was able to finally turn to training and lost a lot of weight (275 or so at its worst, down to 220-224 for years now), so just don't drink beer like I used to. But you know, I've always missed brewing itself and crazily this post-retirement gig at our lbs lit a fire, so just starting back. Can't wait to brew again.Hey Gad, it's been a while. I hope you're well. And nice bread!
Apparently, there was a time in history that didn’t have bakers yeast and brewers yeast, and brewing yeast was used for leavening breads. Belgian liege waffles for example are often still made with ale yeast. I did this about a year ago. They didn’t taste or smell like bananas. So, yes you can. The process may take longer compared to fast dry baker’s yeast, and unless you have a surplus/propagate your yeast it costs more than bread yeast. So you could use that English yeast for an “English style” bread, German yeast for German breads etc. Have fun and please let us know how it turns out.What beer yeast(s) would folks here recommend for bread baking?
Some random websites claim Nottingham is a good one and makes the bread smell like oatmeal (in a good way). I have Notty in stock, so will probably try that. I have another 20+ beer yeasties in the library, so checking the experienced wisdom here.
Nottingham on the first try made a nice white rustic bread loaf. My kids and I couldn't find any oatmeal or any other non bread (banana) flavors. I didn't fully do a side by side comparison with quick rise yeast or regular baking yeast. Maybe I will.What beer yeast(s) would folks here recommend for bread baking?
Some random websites claim Nottingham is a good one and makes the bread smell like oatmeal (in a good way). I have Notty in stock, so will probably try that. I have another 20+ beer yeasties in the library, so checking the experienced wisdom here.
Looks nice! What's your recipe for caraway pumpernickel?
I’ve got a sourdough book which contains recipes for different sized loaves and the decrease in baking time between a loaf using 300 grams of flour vs 500 grams isn’t much. (10 minutes) I know this isn’t the answer you were looking for, but that’s about all I’ve got.Not sure if this is the right place to post this question but I am looking for an answer to a uh, MATH (?) problem.
Sometimes I want to (or have to) bake different size things I usually bake in other sizes... is there a formula to estimate a new baking time based on same shape but different size?
What is your experience baking things in different sizes?
Are there any general principals ?
Thanks. I will take all the tips I can get! Baking infrequently makes this sort of skill elusive to master I think.I’ve got a sourdough book which contains recipes for different sized loaves and the decrease in baking time between a loaf using 300 grams of flour vs 500 grams isn’t much. (10 minutes) I know this isn’t the answer you were looking for, but that’s about all I’ve got.
View attachment 838666
This sourdough Pullman with 50% spelt developed a very crisp crust due to baking 20 minutes longer than expected before it was done in the center.
Looks excellent, congrats.View attachment 839434
seeded Italian bread, conventional yeast.
OMG, bring out the butter! That looks sooo tasty!View attachment 839434
seeded Italian bread, conventional yeast.
Your focaccia looks very good to me.At Thanksgiving my daughter was home from college and decided she wanted to start a sourdough starter from scratch. We tried a few things over the Christmas holiday, foccacia, sourdough bread and english muffins. All were decent but not great. I am learning that you need to get to know your starter and how it works with certain recipes as well as the temperature of the kitchen. Now she is off at college and I am left at home feeding this starter. LOL. I decided to try another foccacia bread recipe and I feel it turned out really good. I am sure the more experinced members on this thread can share some advice. I added green olives to half of it.
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Looks excellent to me. Nice job!View attachment 841914
Sourdough made with potato water. It was a little over proved after 30 hour CR, but it baked up good enough.
Thanks, fingers were crossed.Looks excellent to me. Nice job!
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