On the Bread Front


 
Hey Bill, the bread looks awesome! I was thinking about getting Ken Forkish's book, but since he uses levain instead of yeast, I am concerned that all the recipes will taste like sourdough. Have you found that to be the case? Do your Forkish receipes taste a little sour?
 
Bill, that's some first rate looking bread there. I'm a fairly adept baker but have never had much success with sourdough. Awesome job.
 
Mark Barton said:
Hey Bill, the bread looks awesome! I was thinking about getting Ken Forkish's book, but since he uses levain instead of yeast, I am concerned that all the recipes will taste like sourdough. Have you found that to be the case? Do your Forkish receipes taste a little sour?
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Mark in some breads there is just a hint of the sourdough starter. The flavor is superb. Forkish also uses a small amount of fast rise yeast in some of his recipes which I have found really is the best combo texture and taste wise. The main thing about sourdough starter is that the natural yeasts are much healthier for you. They are more digestible and much lower on the glycemic index due to the actions of the natural yeasts. Some people who don't eat breads health wise do eat sourdough including my sister in law who is sensitive to strong gluten bread can eat sourdough in moderation. Also if you have eaten the very delicious breads in France and much of Italy and Spain they are all or mostly made with a levain or poolish. Besides, you are talking about a way of making bread that dates back thousands of years. I find that very cool.
 
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Bill Schultz said:
Al they are pretty instruction and recipe imperative and involved so it is hard for me to post them, they come out of Ken Forkish's book Flour, Water, Salt and Yeast and I highly recommend the book. Pretty cheap on Amazon, which is where I got it. Thanks for the compliment
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Thanks much for the book recommendation. He could move a little faster, particularly in the beginning... but then I have made some dough for pizza, and fermented beer before so yeast stuff is not TOO new to me. I do really appreciate the fresh start approach seeing full detail on his schedule and handling though. Only up to his Saturday bread
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But coming out alright, especially since I don't have an oven and have been using the performer :)

I've always complained that store bough bread has too long an ingredients list and has a weird consistency, so its about time to take matters into my own hands :P

Looking forward to getting going with the lavain breads. Thanks for the inspiration.
 
Sean R said:
Thanks much for the book recommendation. He could move a little faster, particularly in the beginning... but then I have made some dough for pizza, and fermented beer before so yeast stuff is not TOO new to me. I do really appreciate the fresh start approach seeing full detail on his schedule and handling though. Only up to his Saturday bread
n0MhJ0u.jpg

But coming out alright, especially since I don't have an oven and have been using the performer :)

I've always complained that store bough bread has too long an ingredients list and has a weird consistency, so its about time to take matters into my own hands :P

Looking forward to getting going with the lavain breads. Thanks for the inspiration.
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Thats cool, have not made them yet since sourdough was my goal but will try soon. Yours looks excellent
 
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