Soupcon

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  1. I never did find out as I pitched both starters and started again, this time with great success. The smell of nail polish has not returned to any starter I have on the go now. I have two: a whole wheat starter and an AP starter both of which I have successfully baked from.
  2. The Bread Topic (2016-)

    Since I am learning how to make whole wheat bread using yeast before I start making whole wheat bread using a sourdough starter, here is my first attempt at making whole wheat bread using a poolish. I cut down to a quarter of the amount of yeast called for in making the 2nd stage of the process as I like flavour over the taste of yeast. The dough is very light and yes took longer to prove because of the reduction in the yeast added.
  3. In reality recipes are only guides. You only really need yeast, water (or liquid of some kind), salt, and flour (AP or bread/high protein) flour to make bread. Every thing else added or substituted is a variation on a theme and changes the product produced.
  4. Not necessarily. The taste and texture of the bread would change but the recipe would still work.
  5. I don't see why not. You could also (if you have some) use reconstituted powdered milk or even no milk at all and up the fat (if there is added fat in the recipe) and water content of the recipe to compensate.
  6. Calling all basmati rice experts

    I prefer to eat basmati rice. But it is really difficult to eat basmati rice with chopsticks so when I cook Chinese/Japanese type dishes, the rice I do cook is a shorter grain with more surface starch so the grains when cooked are not mushy or gluey but do stick together.
  7. Calling all basmati rice experts

    The cuisine you are cooking/eating will also determine what kind of rice you need. See the following: http://www.readersdigest.com.au/recipes/types-of-rice.asp
  8. The Bread Topic (2016-)

    Here is my second attempt at baking sourdough from my starter. I increased the hydration to over 70%. Not as good surface tension but much better crumb (I think) and certainly better flavour this time.
  9. Actually I love left overs, so I always cook too many red skinned or yellow fleshed (boiling) potatoes and even baking potatoes. I use them in pot pies, potato salads, many composed salads where potatoes are just one of the ingredients, for home fries where they are fried in chicken, duck or bacon fat as a component of a meal (breakfast, lunch or dinner). I also use the flesh from leftover baking potatoes as thickener is soups. I am just scratching the surface of how I use them.
  10. I actually cook more Italian style sausages than I need for a meal and then later cut up the remainder into coins, and add them to a basic homemade tomato sauce for pasta as the meat component. I also have been known to cut any type of leftover sausages lengthwise, fry them gently to heat them and put them between 2 pieces of toast with ketchup to eat as a sandwich (childhood comfort food).
  11. The Bread Topic (2016-)

    It worked!!! Happy days. Here is my first ever bake with a sourdough starter I made from scratch. I also have never used a banneton before nor shaped freestanding loaves of bread. So many firsts today.
  12. To set the cat among the pidgeons.... I understand that the yeasts found in the sourdough levain can be and are found anywhere in the world. The difference in the bread itself is in the flour and the baker. French flour is not the same as Canadian flour which are both not the same as US flour. Anyone in the world can bake sourdough bread. The sourdough yeasts found in the San Fransisco area can be found in Toronto, London England, Bejing, and Canbera. I think maintaining the levain itself for that long is to be admired.
  13. I forgot to post about my conversation with the baker/teacher at the bakery where I purchase my loved ww sourdough loaf. I asked the baker behind the counter about the levain they use for their breads in particular the ww bread I love so much and he went into the bakery and brought back with him the baker/instructor. The lavain they use in the bakery is from a 200 year old levain from France. They have divided it and mixed into it different flours depending on the type of bread they wish to bake... each kind of bread has a separate levain maintained just for it. The ww loaf levain is about 30% AP flour as they had difficulty with a totally ww levain. He did not elaborate as to what difficulty they had. I have been invited back to the bakery to speak more with the teacher and to see their main production area (quite small) and hopefully the levain they use.
  14. Thanks Anna. I was not aware of this but I had already pitched the flour anyway. The ww flour I had been using at the beginning to make the starter is from Five Roses. When I have figured out how to make starters and bake with them I am going to switch over to ww Red Fife organic flour. But that may not beeeee for quite a while yet.