ibs mean No wheat anymore….well for a while.

So my ibs Problems are getting bad and i had to let go of wheat products. Im going to try the fodmaps diet witch mean no wheat or dairy for a while. I wont be doing very meany sourdough post. I might try some gluten free sourdough later. This is nothing new for me it’s been going on for a while. I might even have to convert my site into gluten free baking. Not sure yet im moving soon so i have alot on my plate and started a new job witch makes thing more complicated. This is even effecting my training. My ibs problems leave me drained after work and after being in pain most of the day. Ill keep every one informed.

Triple Grain sourdough

I was Going to show you a 100% rye bread but it didn’t seem to turn out right or that’s what i thought. So i made a different bread. This is a recipe of my own making. This recipes is great but still needs a few adjustments.

Triple grain sourdough

Soaker

78 g wheat bran

60 g corn meal

20 g flax seed

140 g Boiling water

Cover for 12 hours

Final Dough

289 g Bread flour

189 g Freshly ground rye flour

328 grams freshly ground hard white wheat

44 g corn meal

504 g water

18 g salt

36 grams molasses

260 grams %100 hydrated sourdough starter

-Mix flour and water till combined and let it sit covered for 20-30 minutes.

– Then combine every thing except the soaker and knead with mixer for 6 minutes or by hand for 10 minutes till medium gluten is formed. it will be sticky so if you doing it by hand you will have to use the french fold style.  towards the end mixing add in the soaker til combined with the dough about a 1 minute of mixing.

– Put in oiled container in a warm spot for 2 hours with stretch and fold at 30, 60 and 90.

-Divide dough in half and preshape and cover for 20 minutes. Then shape and put in your floured banneton basket and prove for 2 hours score and bake at 425 for 15 minutes with steam and 15 to 20 mintets without steam.Rotate half way for even browning.

 

light rye walnut and flax sourdough

Nothing to exciting this post there are a lot of crazy thing going on around my home but i managed to throw a sourdough together. I even mixed it with the mixer not something i normally do not do for sourdough bread. Normal procedure preferment night before. Then put the bread together, retard over night bake the next day. The only one i cut open was the bread loaf shape one tasted great but is had small holes in the crumb , might have happened because i put it in a small loaf pan. The other two hopefully had better crumb, but i could have just throw the bread in the over to early i had to get it done. I got part of the recipe from bourrke street bakery and altered it to light rye with walnuts and flax.

 

 

 

 

 

 

 

I ordered to big bags of whole rye and white hard winter wheat  berries from a local grain store. i like helping out the little places. I plan to make some 100 % rye bread and other breads with freshly ground flours……still waiting for my order to get here.

San Francisco and croissants

I ran out of bread so i though i would bake a few loafs of San Fran bread. I like to make a few and freeze some . Did two with and 2 with out walnuts. Im not going to post a recipe since its my secret recipe but ill post some pictures. Also made a few croissants but i change the recipe and measured wrong but they will still taste the same.

 

 

 

 

 

 

 

 

farmers market/kitchen licensed

I have one more thing to add for today, Ive hit a speed bump in getting my license for my  home kitchen. One thing we have a dog and apparently you can have any pet’s in your house you want to get a a license to sale my breads at a farmers markets. Also are water comes for a well and is tainted and you have to have clean water. The water i use is boiled, filtered and put through UV lights. sometimes i buy it. So i have to call the Pennsylvania Department of Agriculture to see if i can pass with just using bought water for now and about the dog. I could have just read the wrong thing so i want to make sure. Other alternative would be to find somewhere else to do it or just open my own bakery.

New bakery site

i finaly put up my site for my at home bakery here’s the site url http://www.wix.com/joshua1985/purely-sourdough#!home/mainPage

50 % spelt sourdough

This was one of my creations, more of a utilization bread. i had a bunch of mother dough that needed to be used. i kind of just measured every thing by eye turned out well. there is no recipe just made it like you would with any other well except a preferment didn’t have to because of the mother dough. so i just did mix,bulk ferment with s&f, rise and bake.

100% whole grain sourdough

So i just started trying out 100% whole Grain sourdough…..first try just didn’t turn out well ,so i didn’t take any pictures. Tomorrow ill be  trying a few new thing and i got a finer flour to work with. i bought a bag that was way to coarse but i sifted and ground it up with a coffee grinder as much as i could hate to waste money. I’m kind of a big utilize nothing goes to waist . Anyways i’m going to be trying a mush style bread witch means part of the flour you mix with 165 degree water and then in the oven for 3 hours at 150. so Ill post about that in a few days depending when i get time to post it.

 

 

 

Making a starter

Well i said i was going to do a short post about a starter so here it is.

It’s really easy to start you own starter. All you need is a clear glass of ceramic container,  pure water, whole wheat and unbleached bread or Ap flour. You can also use 100% pineapple of apple cider juice in place of water it will make the proses go much faster.Also you need a slightly warm place to do this once i tried to start a starter and my house was cold and it just didn’t work .At least like 65 degrees not more than 80

-Day 1

1/4 cup ww or rye flour

1/4 cup bread flour

1/2 cup water or Pineapple juice i use pineapple juice

-Day 2

Do nothing but mix to incorporate air

-Day 3 and 4

Do the same as day 1

-Day 5 -well forever as long as your starter survives could be for ever if well maintained

so this is where you just use flour and water,Also where you change it to whole wheat,rye,or white starter. I like to weight my flour and water out with a

scale. So i do around 3 oz rye and whole wheat and 3 oz water to keep it at 100% hydration. You can change it to white flour and the hydration to fit your needs. I plan to keep this as a rye starter and at 100 % hydration.

 

Day 1

 

 

 

 

 

 

 

Day 2

 

 

 

 

 

 

 

Day 3

 

 

 

 

 

 

Day 4

 

 

 

 

 

 

 

Day 5

 

 

 

 

 

 

There’s my short post about making a starter. i will talk about seed starters and mother dough later but this will get you started.

Dryad saddle mushroom

This is not really a bread post but found a new mushroom today and thought i would share. Not really sure what im going to do with it yet most likely cook it with some butter and garlic.