Hi Vicki
I used Organic whole rye flour and unbleached plain flour for the starter and
Levain. I used the same proportions of flours per the 1st bread recipe,
although the white flour is bakers strong flour, presumably unbleached. When
that bag is used I will switch to organic bakers strong flour to compare. I
should probably buy a few extra bags before the mouse plague out west NSW eats
everything :☹
I really liked the flavour of the bread with that small amount of whole Rye.
Somewhere in there was some malty hints with a slight touch of natural
sweetness. It also changed the colour of the bread away from “white” , and I
think this helped with the crust caramelisation. I don’t take extra sugar so my
taste buds are finely tuned to any extra sweetness.
I’m making more bread on Friday. I said to Jen maybe I should do the Baguettes
instead as Darcy isn’t eating the sourdough and there’s still some in the
freezer. “What sourdough? I’ve eaten it all” said she. So someone does love
the SD as well.
We are also fire pitting as It will be crisp and cool Saturday – I found some
deboned Sovereign lamb at $15 /kg and bough a couple to use on the firepit ala
marinated Jordanian style. Halve this hunk of meat for the 3 of us and freeze
the others. We will have the sourdough with some EVOO and Dukkah with horsey
durveys…
[http://www.sovereignlamb.com.au/products/leg/5tunnelbonedleg.jpg]
I write nothing down except wine and beer making notes, and very occasionally,
recipes I’ve tweaked considerably.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Tuesday, 11 May 2021 8:29 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Mothers Day
Hi Steve,
Oh excellent, I have that recipe saved in Paprika though haven’t made it. By
all accounts, rye ferments more quickly than wheat and makes a fast,
beginner-friendly starter and excellent dough as a result (as well, of course,
because of the flavour it brings) but I wasn’t going there. I wanted to start
simple. I didn’t temperature control anything and my starter was ready when it
was ready. (I took notes of everything I did, too! Diary of a sourdough starter
haha.) I never evolved from simple, and once I struck on my sourdough spelt
loaf I stuck with it. I’m just using plain white baker’s flour for my bread at
the moment and we’re both loving it. Still have organic unbleached baker’s
flour and organic spelt in the pantry, which I’m hoping to use when (sigh) we
move and I resurrect my starter again…
Would love to see your Cuadra!
Vicki. :-)
On 11 May 2021, at 6:29 pm, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Vicki
I started off like Dorothy...from the beginning of course.
Beginner's Sourdough Bread | The Perfect
Loaf<https://urldefense.com/v3/__https:/www.theperfectloaf.com/beginners-sourdough-bread/__;!!Nd8K6TfUt9jcQpcU_mCx!7vgwvHcZbngQ5FxNUd1DoNp-bozMQ8zwEVbzBJxODz0zRtt8CwoaF42XpWWtSp-8W39LTncj$>
I followed the instructions meticulously, making sure Hubert was well fed and
pumping, and paying careful attention to that ingredient temperature. Basically
my fridge top was a good proofing temperature (24C) , with the cup warmer of
my Cuadra Nuevo Era making a rapid temperature increaser post coffee making
(wow …talk about bread porn…I will take a shot of these 2 together as my Cuadra
is one sexy red Coffee Machine).
Banneton made a huge help.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Vicki Taylor
Sent: Tuesday, 11 May 2021 6:48 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Mothers Day
Hi Steve,
What recipe did you use for the sourdough?
I started out with the Bourke Street Bakery starter and the Sourdough Bread,
which was nice but required using and dirtying the Thermomix haha, so I quickly
moved to a no-knead high hydration dough and never looked back. Just a few
stretch-and-turns to help it along the way.
Having said that, my technique has improved since I first started with the BSB
bread and it might be worth a try again should I ever go back to sourdough!
This was my first attempt (I do miss my banneton now I’m baking bread again…
it’s in a box somewhere!):
<image001.jpg>
<image002.jpg>
Vicki. :-)
On 10 May 2021, at 8:00 am, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Susan and Vicki
Thanks for your kind thoughts, and it was definitely my first sourdough. I
stuck to the process to the letter. I thought mine was burnt too, but it was
good – the way I like it nice and dark (but not burnt). The top of the fridge
is great for maintain a steady warm temperature at around 24C. Will see how
things go when the weather cools more. Perhaps it was Hubert and the Gerringong
sourdough starter strains…
I do like that there is minimal kneading of the bread. And I tried to keep a
light touch. But I did make a few errors – like forgetting which side the seam
was on when I put the dough into the Benetton.
This week I will use the other starter I have obtained from a friend – it is 7
years old. Then I will keep the best of the two. My dad always makes his own –
in a breadmaker with bought wholegrain mixture. He is keen to have a go at
sourdough, but I made sure to emphasise that he has to stick to process and
handmake.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Vicki Taylor
Sent: Sunday, 9 May 2021 6:48 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Mothers Day
Hi Susan and Steve,
Steve’s loaf turned out brilliantly. Hard to believe it was your first attempt,
Steve! So so good.
Whereas I managed to burn my bread today! First time ever! I was devastated
(well, okay, quite disappointed, anyway haha) but Dohn said it will be fine
inside, let’s see when we slice it. And it was beautiful inside, so light and
airy, just needed the crust at the top of each slice trimmed off. A real shame
about that, because even burnt the crust was delightfully thin and crispy. But
I’m so glad not to waste it. It was a nice big loaf, ⅔ of the full recipe
(still the Bourke Street Bakery one), and even after I cut the kneading time in
half this time, more in line with Thermomix bread recipes (I use my Thermomix
to knead), it was still lovely.
Vicki. :-)
<image001.jpg><image002.jpg>
Vicki. :-)
On 9 May 2021, at 6:33 pm, Susan Yuen
<susan.yuen@xxxxxxxxx<mailto:susan.yuen@xxxxxxxxx>> wrote:
Hi Steve,
That bread looks sooo good. I have never succeeded with breads,
even failing with the no-knead bread recipe everyone says is idiot-proof...!
Susan
On Sun, 9 May 2021 at 04:55, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Vicki
Happy Mothers Day to you, and all the mums on the list.
The Osso Bucco looks great – I love Osso Bucco in Winter.
I'm working today so we did all our stuff yesterday. Bacon and eggs for Jen for
breakfast, with the specialty being my sourdough "son of Hubert". And a very
proud father is was too, with the bread delicious, with a fair crumb and a
dark, caramelised and very thick chewy crust. Although this is darker as it has
some Rye, I would cook it a tiny bit less so not quite as dark.
We went to my brothers for lunch yesterday, a beautiful day after 3 days of
torrential rain. I took along a Potato Dauphinoise, and he did Lobster
(Southern Crayfish) Mornays of sort, though more Bisque like with the sauce
than mornay. He has a permanent Crayfish trap locally and the crays were
delicious, although I'm not a huge fan of crayfish, and certainly wouldn't pay
for them.
Cheers
Steve
<image001.jpg>
<image002.jpg>
-----Original Message-----
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>] On
Behalf Of Vicki Taylor
Sent: Saturday, 8 May 2021 8:24 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Mothers Day
Hello folks! I hope everyone is happy and well. For those who aren’t, I am
sending you my best supportive and healing vibes across cyberspace.
Mothers Day has sort of snuck up on me this year. No celebrations for me – my
kids and my mum are in a different state. I sent Mum a gift and card a couple
of weeks ago, obligations fulfilled, moving right along, don’t want to think
about it…
But I remember last year Steve was looking at doing something special for Jen,
so I wondered what those of us who celebrate Mothers Day in May are planning –
if anything!
What are you cooking this weekend?
Vicki. :-)
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responsible for delivering the message to the intended recipient, be advised
that you have received this message in error. Any dissemination, copying, use
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or interference.
If you have received this message in error please notify the sender immediately
and delete the message. Any views expressed in this email are not necessarily
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________________________________
NOTICE - This message and any attached files may contain information that is
confidential, legally privileged or proprietary. It is intended only for use by
the intended recipient. If you are not the intended recipient or the person
responsible for delivering the message to the intended recipient, be advised
that you have received this message in error. Any dissemination, copying, use
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