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Plano Dude
January 15th 12, 03:33 PM
It isn't pizza dough but
http://www.usatoday.com/video/news/stockholm-hotel-caters-to-sourdough-bread-fans/1279766069001
Anton Berlin
January 16th 12, 03:06 AM
On Jan 15, 9:33*am, Plano Dude > wrote:
> It isn't pizza dough buthttp://www.usatoday.com/video/news/stockholm-hotel-caters-to-sourdoug...
Cool - thanks for the link.
I made some bread just today. A ciabatta, a poppy seed and a
multigrain. The multigrain was a little off for some reason. I
soaked the grains overnight and proofed almost a whole day - some of
the sugars may have converted to alcohol ? Not sure.
The ciabatta was perfect and the poppy was very good but I should have
let it proof a little longer. Both of these are the same culture but
the ciabatta was 100% hydration (equal parts water and flour)
I have to use parchment paper to move the very wet dough from the
shaping/proofing onto the stone.
http://i43.tinypic.com/1zy7dyx.jpg
Simply Fred
January 16th 12, 11:30 AM
Plano Dude wrote:
> It isn't pizza dough but
> http://www.usatoday.com/video/news/stockholm-hotel-caters-to-sourdough-bread-fans/1279766069001
Just add sour grapes.
Davey Crockett[_5_]
January 16th 12, 02:37 PM
Simply Fred a écrit profondement:
| Plano Dude wrote:
| > It isn't pizza dough but
| > http://www.usatoday.com/video/news/stockholm-hotel-caters-to-sourdough-bread-fans/1279766069001
>
| Just add sour grapes.
Bremen
Continuing today, Monday at 13:00 EST 18:00 Zulu
--
Davey Crockett
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