Not sure if my SD starter is still alive

Not sure if my SD starter is still alive

Submitted by EllaFromChina on May 27, 2016 - 2:38am.


My friend helped me to buy a SD starter from king arthur. i got it last night, it was about 15g ( half of it got lost which i will explain later ), i did my first feeding with ~ 15g king arthur whole white flour + ~ 15g bottled water. i put it in warm temperature about 23 ℃. after it sits there for 19 hours I don't see any change. 

Background of the SD starter:

My friend bought it from king arthur web on 06 may. He takes it out and put into a sealed plastic bag and put it in freezer. On may 22 he took it out from freezer and brought it with him to China. The flight was ~ 16 hours so totally it stayed out of refrigerator for ~ 20 hours with AC. After he arrives in China, it was not frozen but still cold. Then he put back in refrigerator(not frozen) .. i got from him on may 26 night ( beijing time) and did my first feeding.

More background:

I then called King arthur support and they told me if the SD starter doesn't fall off from the spoon by itself then it should be alive. They asked me to keep feeding it every 12 hours and it shall be back after 2-3 times. I just did the 2nd feeding now but I'm worried even if it  gets alive after 3 times, how do I know it's from the original yeast or it's a new yeast i created by myself? Twitter Facebook StumbleUpon

A challenge

A challenge

Submitted by catlick on May 26, 2016 - 9:29pm.

If anyone has opinions on this challenge, I love to hear it!  I need to make 1 well structured loaf of bread with the following ingredients and time restraint:

3 Cups white or bread flour

1 1/2 Cups Water

3/4 tsp. Yeast

1 1/2 tsp. Salt

Four hours start to finish.  I realize this is a "bake in a covered pot" kind of recipe, but I would like to try to shape into boule and score attractively but the dough is SO slack.  Any method is ok as long as it's done in 4 hours.

Any suggestions?  Thanks!

Wendy Twitter Facebook StumbleUpon

An exercise in poor self-control

An exercise in poor self-control

Submitted by alfanso on May 26, 2016 - 6:07pm.

With an early get-away tomorrow morning for a road trip north for family affairs, I just had to get in two final bakes.  The first was the Hamelman Pain au Levain with whole wheat.  Which I've raved about endlessly.  For a twist, I aded some diced fresh apple and toasted walnuts.  The walnut flavor this time, having been toasted, came through strong, but the apple still held back on the flavor profile.  Back to the drawing board.

Just today I completed my largest bake to date.  2.4k (that's where the lack of self-control rears its ugly little head) of the marvelous Semolina Capriccioso - my take on David Snyder's wonderful creation.  4 x 600g.  They were too large to actually fit into the oven across without getting into each other's way, so I staggered them.  For some reason these were a little too sticky and soft at shaping time, and therefore they showed a bit of reluctance in obtaining my more typical oven spring during the bake.  

Three are give-aways, one is reserved for us for the road trip.

The semolina bread just after steam released, rotated and staggered.

And the same group during the final moments of the bake.

Here are the 2 x 750g Hamelmans.

During the trip I'm scheduled to meet up with another TFL contributor, but I'll leave that for a later blog entry.

alan Twitter Facebook StumbleUpon

Miche--with some Bread Flour

Miche--with some Bread Flour

Submitted by JeffyWu on May 26, 2016 - 10:09am.

Hi guys, 


I'm making a miche from Peter Reinhart's book for a memo day dinner.  I've made it once and it was wonderful.  Curious--if I replace some of the whole wheat flour, what might the result? Lighter? Airier? Wonderng if anyone has done this and how it turned out,


Thanks! Twitter Facebook StumbleUpon

Spring Herbs and Preserved Lemon Focaccia

Spring Herbs and Preserved Lemon Focaccia

Submitted by Flour.ish.en on May 26, 2016 - 8:22am.

The two foccacias shown here use a variety of ingredients that celebrate the arrival of spring: herbs from the garden, sprouted flour and lemon. That's where the similarity ends. Same dough, baked less than 18 hours apart, presented vastly different results. Has that happened to you before?

- Baked the first loaf on Tuesday around 6 pm. after leaving the dough to rest at room temperature for 3 hours. Result: open crumb.

- A second piece of the same dough went into the refrigerator on Tuesday (while the first loaf was resting and heading to the oven). Took it out on Wednesday at 9 am. Shaped and baked it at 12 noon. Result: dense crumb. Why?

Yes, dough develops at different rates, the shaping may differ, and oven conditions change. But the results from two seemingly similar bakes (which was my intention) ended up looking so remarkably different, in terms of the crumb structure, more than I can adequately explain.

What could be done differently to ensure consistency of results? Should dry yeast be added if I want to make the dough ahead, allow it rest in the refrigerator and bake later?

A complete write up can be found here:

Welcome any comments and suggestions. Twitter Facebook StumbleUpon

SD Walnut bread

SD Walnut bread

Submitted by nugaton on May 26, 2016 - 7:54am.

Greetings from Lima, Peru!

Just cutted my walnut SD bread I made yesterday... 


100% Bread flour
50% Levain
65% Water
1.5% Salt
30% Walnut (I put it whole, but can also be chopped)

Started building the levain (1:1:1) the night before, 12hs rest in fridge.

Early in the morning I mixed levain, water and flour, kneaded at first speed for 6 minutes, added salt, kneaded 1 more minute and finally the walnuts (whole), and kneaded other 3 minutes.

Three stretch&folds at 30' intervals, and 4 hours bulk fermentation.

Divided 500g each, pre-shaped (boules and batards), 20' rest at countertop, final shape and final proofing (1 hour at 28°C).

Scored and Baked 20' at 200°C (steam) and then 30' at 180° (no steam)

The oxidation of the walnut oil gives the crumb that wonderful violet color, and the crust a crunchy texture and nutty flavor. Twitter Facebook StumbleUpon

If you care about artisan, etc. ... (UK, but ...)

If you care about artisan, etc. ... (UK, but ...)

Submitted by drogon on May 26, 2016 - 3:55am.

then have a read of this:

Essentially the Real Bread Campaign have raised a complaint with the Advertising Standards Agency (ASA) against some advertising from British Bakels Ltd. who advertise and sell an "artisan"  sour dough pre-mix for bakeries to use. Dry product to oven in 60 minutes.

The ASA declined to take any action, but if you support what the Real Bread Campaign do and are upset at advertising like then then do get in-touch/join the Real Bread Campaign at:

-Gordon Twitter Facebook StumbleUpon

French pastries suppliers in the Uk

French pastries suppliers in the Uk

Submitted by James_Grant on May 26, 2016 - 2:50am.


My husband and I, we've been living in France for ten years and we moved in the UK 2 weeks ago, we are not yet familiar with the places but I wish we will at the end of this month. Changes are somehow hard but the most difficult is changes in lifestyle, as far as foods are concerned, my children longed for French pastries however I do not know much about baking. What can I do? Are there any French pastries or confectionery products suppliers available in the UK? Twitter Facebook StumbleUpon