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  1. For those without silicone pans, I super recommend the parchment paper muffin/cupcake liners. They spring off of the cooled cakes, and they're often usable for two or three bakes.
  2. Ahahahahahahah I got a text from my neighbour a couple of weeks ago asking me if i wanted any discard because they've jumped onto the wagon.
  3. I found an article about the owner's daughter, who now runs her own biscotti business. Specifically they make them in an italian style called biscotti di prato. googling that gave me this LA times recipe; you might try there: https://www.latimes.com/recipe/cantucci-biscotti-di-prato
  4. Starter waste has been one of my biggest cooking pet peeves, haha. i'm glad people are starting to realize how unnecessary it is; small amounts still have millions of microbial cells. These are lovely. What was the overall rough hydration level of your dough?
  5. I deeply appreciate reading all of the toast experiments, because it's so foreign to me. I'm pretty sure i'd get divorced if i told my SO that this is how we'd be doing toast from now on (vs the long slot breville unit we have now). We consume a shameful quantity of toast in this household.
  6. this sums up my feelings on the subject. I’ve often kickstarted starters with commercial yeast and lactobacilli from yogurt whey (because you have an established, working starter from the get-go); the starter will behave identically to something wild with results I wouldn’t know weren’t traditional sourdough if I hadn’t done it myself. Could you tell a difference side by side between two loaves? Perhaps. But after a while such a starter will inevitably be colonized by a selection of microbes anyway so at that point the question is likely moot.
  7. possibly? Bit expensive for me to find out. Cutting might be the wrong term, but they do seem to impact development at some level. The guy that wrote flour lab is still talking about it, anyway.
  8. Sorry, I skimmed your post before and thought that's what had happened. One of the problems with whole wheat flours is that the bran and other bits will actually cut your gluten strands, which is sometimes why they can be hard to knead and rise. A possible solution to that sort of problem is to sift out the bran and reincorporate it later, or use it as the flour for your banneton, etc. I will say that I've seen the 500F number quoted all over the internet and I think it's too high; I've often seen posts like yours with people trying to troubleshoot burned breads as a result. I never start that high. I want to say I tend to do 450 / 400, depending on the bread but honestly I play fast and loose. I'm sure your plan is reasonable.
  9. So, honestly I think sourdough is a bit overrated. Is it delicious? Yes. Do I still go to a lot of trouble experimenting with it? Sure. But a lot of the benefits imo are down to just the extended fermentation time it gets. When it comes down to using the mediocre old white flours we all buy from the store, many sourdoughs are barely distinguishable from regular bread outside of the tang. Anyway to your question, well, sure - if you add commercial yeast, you're going to almost assuredly speed up the fermentation time, which means you'll prep and bake your loaves more quickly, before the 'wild' microbes get a chance to work on some of those compounds in your dough. But your starter is still going to be chock full of amylases and proteases that will work on the sugars and proteins in your dough and create many of the same compounds. As mentioned, it'll probably be somewhere in between a standard and wild ferment, but environmental factors can play around with that. Removing the bran and working it back in later is definitely the way to go. What's the temperature you're baking them at? Do you reduce the temp partway through the bake at all?
  10. Maybe a hibiscus cocoa butter shell and a cinnamon ganache. Or, well, I think we could work some pineapple in there with them, too. I made a hibiscus creme pat tonight. Pretty good. Managed to curdle the milk at one point (hibiscus is soooo acidic) but vitamixed it smooth again. As you might expect the custard dulled the flavours substantially to the point where I think you'd have to add rather a lot to really get some flavour out of it.
  11. Yes, though it will probably take substantially longer to rise. Some german breads can be quite dense and adding insurance yeast helps get you the best of both worlds, as it were. Today I did some more cinnamon rolls and two lean sourdough loaves.
  12. Ah nice. If you ever have to do large quantities, I recommend the steam juicer. It's just a set of pans with a silicone hose that drains into a separate container, and you can keep adding fruit until it's full (as it obviously compresses as the juice drains). Works really well for clear, concentrated juices. Couple of years ago I ran a bunch of cactus pears through it - which would have been kind of impossible to juice, otherwise - and it made for a really awesome jelly.
  13. Have you ever tried a steam juicer for this purpose?
  14. I love USA PAN pans; they're my favourite. I don't buy anything else bakingwise, anymore.
  15. I did see that there's a panasonic microwave / convection / steam oven on Amazon.ca. Have you happened to use one of these? I did notice that 'broil' mode was only 1200W, which isn't as powerful as some toaster ovens, but it might not be as relevant as I'd think. There's also a Sharp appliance, which tbh looks really cool, but it seems tiny.
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