matt
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Posts: 74
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Post by matt on May 16, 2012 15:19:37 GMT
Mick Hartley's book Sourdough Made Simple is also an excellent primer on sourdough baking, and the modest price also includes online support from the baker himself.
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Post by cannyfradock on May 16, 2012 17:03:32 GMT
Matt I forgot all about Mick's book. I've added this section to the forum.. ukwoodfiredovenforum.proboards.com/index.cgi?board=woodfiredovenbooksandplans but it only covers Wood-fired cookbook and plans. Perhaps I should change it to cover bakery books also?. This thread from Webbaldo has brought many blogs to light also. I think we have room to create a bloggers list also.....there's some really good one's out there. Terry
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Post by webbaldo on May 17, 2012 6:51:52 GMT
To add to the blog list, does anyone use Pinterest? Its like facebook/twitter and youtube in one, you have to get an invite to join but even just searching not logged in brings a whole host of cool searchs www.pinterest.com
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Post by scottme on Jun 8, 2012 19:58:33 GMT
After >2 weeks developing my sourdough starter, I baked my first couple of loaves today, using Dan Lepard's basic white recipe from his book. Total success! I was very apprehensive about it because the culture hasn't seemed too active, so I thought I'd end up with dense flat slabs: but no, it came good. The loaves rose up in the oven and came out with a beautiful even, springy, open crumb and a lovely crunchy crust.
Today's loaves were baked in the kitchen electric oven, but I'll definitely be using this culture for my pizza dough the next time we fire up the WFO (if the rain ever stops).
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matt
valid member
Posts: 74
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Post by matt on Jun 9, 2012 16:04:49 GMT
After >2 weeks developing my sourdough starter, I baked my first couple of loaves today, using Dan Lepard's basic white recipe from his book. Total success! I was very apprehensive about it because the culture hasn't seemed too active, so I thought I'd end up with dense flat slabs: but no, it came good. The loaves rose up in the oven and came out with a beautiful even, springy, open crumb and a lovely crunchy crust. Today's loaves were baked in the kitchen electric oven, but I'll definitely be using this culture for my pizza dough the next time we fire up the WFO (if the rain ever stops). Fantastic, welcome to the dark side Scott ;D
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Post by muddy4x4 on Jun 13, 2012 10:48:57 GMT
I have to say I love both Sourdough and good pizza dough. I'll do a sourdough when I want to do something a little different, but ordinary dough most of the time as its quick convenient and tastes excellent. As I am not a baker, just a pizza lover, guess my view is slightly different.
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