Jump to content

I have a herring problem

participating member
  • Posts

    3
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I keep my sourdough out of the fridge and feed every day, but when I have kept the sourdough in the fridge, I take it out a few days before I want to bake with it and feed 3-4 times minimum before I use it for baking. I personally think the smell (and taste) of the sourdough is more pleasant when it is very active and has been fed daily, compared to a sourdough that has been in the fridge for a week and only been fed once before baking. I use the sourdough to bake with when it has risen to the maximum level, or just when it starts to fall. This is also when a spoonful of the sourdough will float in a glass of water. This also seems to be the recommendation of Chad Robertson of Tartine. He writes to keep the sourdough at warm room temperature for at least 2 days and to do 3 to 4 feedings to refresh and reduce the acid load that builds up while the sourdough is stored in the fridge. Regarding the olive bread, Tartine bread doughs always seem very wet to me. This is something I've had to get used to as the bread doughs I grew up making were much more dry and easier to work with. I also have always been used to using flour to avoid the dough sticking to my hands, whereas the Tartine book recommends using wet hands. The Tartine (olive) bread recipe mentions that the bread only increases 20-30% in size during fermentation. The folding technique also helps to make the dough less sticky - Richard Bertinet has a video on youtube and on a DVD that comes with his book "Dough" that shows this type of technique quite well. A wet dough will typically develop more air bubbles than a dry dough, so if you have added a lot more flour than the recipe stated, then that is likely to be the reason why your bread seems more dense. It will still rise, but it will be more dense and have smaller, more even air bubbles than the usual Tartine bread that has larger and more unevenly sized air bubbles. It will still taste perfectly fine, but the texture will be different. I don't think there is much to do about a too dense dough so late in the process - I cannot imagine that adding more water at this stage will be successful. Just let it rise as per the recipe, and then bake as per the recipe. Good luck
  2. I love avocado on toasted sourdough bread, poached egg optional. I like mixing the avocado with chipotle flakes, salt and pepper.
  3. It used to be coated with something (I don't remember what, but I've had a few of these attachments and the coating does wear off), and when that happens, I have always replaced them instantly. If stuff comes off the attachment when touching it, it will probably also come off in the food - and I don't want to eat whatever it is. You can get new attachments made of stainless steel (I've seen both the old coated aluminum and new stainless steel attachments sold individually on Amazon) and they are really nice. I haven't used them in an old Kenwood, but I was told by the Kenwood customer services that they would fit my old Major.
×
×
  • Create New...