tag:blogger.com,1999:blog-4916485057164205644.post5054416883120471370..comments2024-03-28T21:58:41.783-04:00Comments on Home Joys: Wild Yeast Hearth BreadGinahttp://www.blogger.com/profile/05420137490490341730noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-4916485057164205644.post-23828781985906040582023-05-01T17:37:53.029-04:002023-05-01T17:37:53.029-04:00I tried this recipe but substituted some
Of the wh...I tried this recipe but substituted some<br />Of the wheat flour with white all purpose flour with a starter 2 days old and and it still turned out fabulous! I had not had dough not fall on me , so the refrigerating part was helpful to know. I slashed the dough the night before and refrigerated for about 8 hours and the rise wa the best I have ever seen on any bread I’ve made. It held its shape and the slashes were more pronounced when I did them and the refrigerated the dough. Thank you for sharing this recipe! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-78129694726885837712022-09-02T14:06:07.500-04:002022-09-02T14:06:07.500-04:00My dough deflates sometimes, but it jumps back in ...My dough deflates sometimes, but it jumps back in the oven. <br />I'm afraid if you baked it in the bowl, you'd really have difficulty getting it out of the bowl after baking.<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-36568092440074029682022-09-02T07:57:50.935-04:002022-09-02T07:57:50.935-04:00Gina I’ve been following you for years and find yo...Gina I’ve been following you for years and find your energy and strength amazing. I make many of your recipes and they are the reason I didn’t give up on sour dough bread! I just put the wild yeast loaves in the oven and have a question or two. How the heck do you get the loaves for an overnight rise out of the bowl without deflating? Yes I oiled the bowl well. Also I used Pyrex bowls, could I just have baked it in those? Thank you…sueAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-86485877148859675432022-05-16T15:33:35.209-04:002022-05-16T15:33:35.209-04:00Also the salt may retard the yeast a bit so the 30...Also the salt may retard the yeast a bit so the 30 minutes is giving it a chance to start growing before the salt slows it down. You want the salt for flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-74839504814506357512021-07-28T22:06:54.162-04:002021-07-28T22:06:54.162-04:00You can find a converter online for recipes.
GinaYou can find a converter online for recipes.<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-65190173866979478852021-07-25T19:52:10.330-04:002021-07-25T19:52:10.330-04:00Gina,
Are you able to give your recipe using grams...Gina,<br />Are you able to give your recipe using grams and milliliters, please?<br />Thank You.<br />Kevin Anonymoushttps://www.blogger.com/profile/02654930963599276648noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-32832915062809595262020-05-26T16:33:49.650-04:002020-05-26T16:33:49.650-04:00I do sometimes. Not always.
GinaI do sometimes. Not always.<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-73043648046569254992020-05-26T09:31:47.346-04:002020-05-26T09:31:47.346-04:00did you preheat the bakeware
did you preheat the bakeware<br />Anonymoushttps://www.blogger.com/profile/02302592724246958478noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-79625053263967772322020-04-07T21:19:48.959-04:002020-04-07T21:19:48.959-04:00It may take less time to bake smaller loaves.
Happ...It may take less time to bake smaller loaves.<br />Happy Baking,<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-61634225121378661592020-04-07T15:34:19.089-04:002020-04-07T15:34:19.089-04:00Hello,
Hope all is well.
Would adjustments to t...Hello, <br />Hope all is well. <br />Would adjustments to time and temperature be needed if making four small loaves rather then two large? Thank you Jessicahttps://www.blogger.com/profile/01902145440818994446noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-77964351463682067052019-09-06T10:55:54.395-04:002019-09-06T10:55:54.395-04:00Sure. It takes some energy but you can certainly k...Sure. It takes some energy but you can certainly knead by hand. I like to feed my starter about six or eight hours before using it to bake bread.<br />Happy Baking,<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-37016923153357943762019-09-06T07:49:41.147-04:002019-09-06T07:49:41.147-04:00Hi Gina, I was wondering if there was any other wa...Hi Gina, I was wondering if there was any other way I could progress the dough with manual kneading? I don't have a mixer. Also, should the starter be fed a few hours prior to use? Let me know. My first try did not turn out and is like to try it again! Thank you!<br /><br /><br />AllyAnonymoushttps://www.blogger.com/profile/10856836278552065255noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-52613949803654026942018-11-09T08:13:05.134-05:002018-11-09T08:13:05.134-05:00I would consider this a medium hydration dough. So...I would consider this a medium hydration dough. Sorry that you are having problems with it. Maybe add less flour next time.<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-67782492313781800152018-11-08T15:35:09.397-05:002018-11-08T15:35:09.397-05:00Hello, I am making this bread today and my dough s...Hello, I am making this bread today and my dough seems to be very hard. Is this suppose to be a dry dough recipe as opposed to a high or medium hydration dough? Just wondering because your dough in the photos looks like a medium to high hydration and mine is very stiff. Thank you.Anonymoushttps://www.blogger.com/profile/09638561159188602311noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-42976437804787547462017-08-16T19:22:49.357-04:002017-08-16T19:22:49.357-04:00There is a couple things you could try. Not allowi...There is a couple things you could try. Not allowing the dough to rise as long. Adding slightly more flour. Or placing it in a loaf pan and baking it in the pan so you are not moving it. <br />Happy Baking,<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-84535589997617526412017-08-16T16:39:22.517-04:002017-08-16T16:39:22.517-04:00Hello,
I have a question about my bread. It is r...Hello, <br />I have a question about my bread. It is rising beautifully and when I go to dump it out to bake it, it deflates into this flat piece of dough. Not sure what I am doing wrong. This is all new to me. I am using regular bowls and I oiled and floured them, the dough does seem to be a little more wet, wet enough that I couldn't score it, but not so wet that I can't work with it if that makes sense. Thank you for your help! Katiehttps://www.blogger.com/profile/11256280348811320581noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-3869784733327396112017-04-21T21:24:56.976-04:002017-04-21T21:24:56.976-04:00Hi Bekah,
The salt is added at the end by many pro...Hi Bekah,<br />The salt is added at the end by many professional bakers to help in the gluten formation. But I often add it all together because I'm so scatterbrained that I forget to add it later.<br /><br />You can read this post to learn about the rest time.<br />http://homejoys.blogspot.com/2011/01/rest.html<br />Happy Baking,<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-31490460745128265402017-04-21T11:07:35.616-04:002017-04-21T11:07:35.616-04:00Hi Gina! Why is it that you suggest in many of yo...Hi Gina! Why is it that you suggest in many of your recipes to add the salt at the end? Also, what is the purpose of the 20 minute rest time?Anonymoushttps://www.blogger.com/profile/04246009058312642514noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-28541631018916929732017-02-03T14:53:02.020-05:002017-02-03T14:53:02.020-05:00Great question. I usually try to specify "act...Great question. I usually try to specify "active" starter for recipes that must have the starter recently fed and bubbly. But some recipes such as crackers, English muffins, and waffles - it is okay to have cold dormant starter. Of course, active starter is always preferred, but it will work with discarded starter as well. <br />Hope that makes sense. <br />Happy Baking,<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-12664087757572824392017-02-02T19:22:52.118-05:002017-02-02T19:22:52.118-05:00Hi Gina, I use many of your recipes with delight....Hi Gina, I use many of your recipes with delight. I still have one question. Sometimes recipes call for starter. Others call for 'active' starter. Do some recipes use starter straight from the refrigerator without having added to it first?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-35753870353791679902016-08-05T05:50:45.025-04:002016-08-05T05:50:45.025-04:00Thank you for an easy but delicious recipe, I love...Thank you for an easy but delicious recipe, I love that I can refrigerate the dough until the next day. Everyone I talk to about homemade sourdough says they are too lazy to make it but I can't wait to give them a loaf of your recipe, it'll change their mind! The starter is the arduous part, the dough is simple! 👌🏻Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-20812156268376204222016-01-13T08:50:22.731-05:002016-01-13T08:50:22.731-05:00It's not store-bought. A yeast starter will i...It's not store-bought. A yeast starter will inoculate with many wild strains of yeast and lactobacillus (the bacteria that helps give sourdough its flavor) if it's just kept moist and fed with flour. Wild yeast, as opposed to instant yeast, which is only one species of fast-rising yeast, or an inoculated yeast from somewhere else, such as San Francisco, etc (I.e. San Francisco sourdough). Anonymoushttps://www.blogger.com/profile/00922053240011057204noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-83190929466049779552014-08-16T10:55:54.852-04:002014-08-16T10:55:54.852-04:00I use a meat thermometer and temp my breads at 200...I use a meat thermometer and temp my breads at 200 , is the dough dense and wet ? I think that maybe your shiny bread just a thought great baking to allAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-9053474261689205432014-02-10T00:18:13.603-05:002014-02-10T00:18:13.603-05:00I'm glad I stumbled across your blog. Your so...I'm glad I stumbled across your blog. Your sourdough posts provide lots of practical information and I'm happy to learn all I can. I have been baking sourdough for a couple of weeks now but feel very unsure of what I'm doing and want to get better! Blessings to you and yours, ~Stacy www.withgreatjoy.blogspot.comStacyhttps://www.blogger.com/profile/02291035676569127788noreply@blogger.comtag:blogger.com,1999:blog-4916485057164205644.post-22532941555568157562013-09-17T14:25:41.042-04:002013-09-17T14:25:41.042-04:00Jennifer -
Use a bowl that is about twice the size...Jennifer -<br />Use a bowl that is about twice the size as your ball of dough. This will give room for expansion.<br />Happy Baking,<br />GinaGinahttps://www.blogger.com/profile/05420137490490341730noreply@blogger.com