I have been working on some 100% starter hydration recipes. A 100% hydration sourdough starter is a culture which is kept and fed with water and flour at equal weights. Like for instance 5 oz water to 5 oz flour. A 166% hydration starter is fed with equal volume of flour and water, which most typically is one cup of water (8.3 oz) and one cup of flour (5 oz).
I found a great Natural Foods store in San Luis Obispo called New Frontiers. The store was filled with good things including a wonderful deli, a great salad bar, a meat counter, a cake and cookie bakery, bins and bins of bulk grains, seeds, and other foods, spices and many other items. I bought 50.00 worth of grains, seeds and different flours. I wanted to work on some Mill grain sourdoughs and I didn’t have any grains to put into the bread! In the storeContinue reading
I am in someone else’s kitchen, with only some of my usual equipment, a “new to me” oven and I am back to baking! I baked up some Salt Fermented Sourdough which we have talked about here before. It is a 60% hydration dough retarded with the use of salt. It bakes up into some great loaves.
At my sister’s request, I made up a batch of Rosemary Kalamata Sourdough. The combination of those two flavors is irresistable! I also like to put Asiago cheese with this kind of bread but my sis is allergic to milk, so it got left out this time.
To make up this bread you need to start with a preferment the evening before you plan on doing your dough mixing. To do this you mix together:
Due to a family crisis, I have ended up in California and am no longer in Hawaii. I am still getting plenty of sun, but it is cooler here. I have a minimum amount of baking equipment, so I am having to improvise and do with what I have. It was three weeks of not being able to bake when I finally baked up some Jarlsberg Cheese Onion Bread.
I did bring my kitchen scale , thank goodness! My sister in law, Michelle, who bakes terrific sourdough, shared some of the Italian starter with me that I had brought with me to California a year ago. So I was good to go…
Congratulations Mimi, on winning one of the beautiful Koa lames. Please email me and I will get your lame into the mail.
We live near the Kapoho region of Hawaii, the whole village of Kapoho was wiped out by a lava flow in 1959-60 (gee I was just born). There are fields of lava all around the area, and of course the town is gone, we even have lava tube holes in our orchard. So I thought I would name these coconut rolls after the area. This recipe will make Continue reading
I would like to let everyone know that my 16 year old son, Wyllis, is back to making the lames again. He finally got enough equipment here in Hawaii to get back to production.
The lames are even more beautiful than before, being made from a Hawaiian wood, Koa. I will be offering one of Wyllis’ lames (which I bought from him) free to one of the people making a comment on this post.
This is to help Continue reading
In my upcoming book, the feature recipe is the Salt Fermented Sourdough. I love working with this sourdough. I decided to experiment using the Power Flour from Pendleton Mills that I have been posting about. Power Flour is the flour of choice for this San Francisco style bread. I started out by…