Just a little doughies splurge of what's been happening - enjoy! Croissants Abs whipped up a batch of croissants [will add some pictures later!], freezing a block of croissant dough for another time. Timescale wise croissants work really nice with the sourdough routine [see below], as you can do a lot of the work in… Continue reading Doughie Happenings – Croisants, Pizzas and Sourdough
The readiness of a sourdough starter, for baking or otherwise, depends greatly on the age (hours since refreshment) of the starter in it's perpetual cycle of refreshment. Here's a little diagram of this cycle which we will explore in the text below:- How old is your sourdough starter? Your starter cycle begins at hour zero… Continue reading When is a sourdough starter ready?
Just a quick post - Sunday night photo report of Friday's first oven firing (ok, ok, not wood-fired, more Friday's first switch on!) - Enjoy 🙂
Doing a spot of blog optimisation here at Doughies; here's what's new:- Finally upgraded and got rid of ads - no more advertisements cluttering up the blog 🙂 Learnt about post categories and tags, then re-categorised & re-tagged all 96 published posts. It was really fun looking back at all the #realbread antics. A nice way of… Continue reading Blog Optimisation
Our slightly used but pretty spang dangly bread oven arrived today. Its a ROFCO B30 bread oven (electric with stone soles), and arrived from Brook Food down in Somerset, though its actually made by ROFCO over in Belgium. Its a micro-bakery oven, not quite a full bakery deck oven, but a good step forwards on the journey… Continue reading New Oven Arrives
One of the great things about writing a guide, especially a "how to guide", is learning through doing and then writing about it. A good example is drying and storing a sourdough culture. I've read numerous times about the concept of drying and storing sourdough culture, and indeed have seen dried sourdough culture for sale,… Continue reading Drying and Storing Sourdough Culture
One of the questions I am exploring as part of writing a guide on Sourdough cultures is "what is in a typical sourdough culture?" Magic? No. Micro-organisms? Yes. Lots of micro-organisms; numerous strains with long latin names. But broadly speaking there are two micro-organisms - wild yeasts (the "yeasties") and bacteria (the "beasties"). Although an over… Continue reading Sourdough Culture – What’s in it?
I'm all in a ferment thinking about the simple process of fermentation. To ferment - also read agitation; unrest; excitement; commotion; tumult. Fermentation is a group of living micro organisms (yeasts, molds, and certain bacterias) that can create wonderful exciting food. A sourdough culture (a fermentation of flour and water) is just one example of fermenting, and the one doughies have… Continue reading Fermentation
Sourdough culture awakening in depths of caravan, and wanted to use some culture throw aways = sourdough chapatis.
Flour arrived from our friends at Highland Wholefoods - some lovely Golspie Wholewheat flour from the far North, and some equally lovely Stoates white from the far south of our little island. We also got some Highland rapeseed whilst we were at it from a farm in Aberdeenshire. Love shopping good local food. Started the… Continue reading Wheat Sourdough Starter – Day Zero
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