web analytics
Feeding natural ferment with rye flour - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Feeding natural ferment with rye flour

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Feeding natural ferment with rye flour


    I maintain three natural pre-ferments in my refrigerator, a Camaldoli, an Ischia and a former Carl, nowadays a mixture of the three.
    I usually feed them every two or three weeks, just by adding wheat flour and water, repeating the feeding by three times and returning the ferments to the refrigerator, as normal.
    The past month I decided to use rye flour to refresh them. Wow, it was an explosion!
    The ferments developed a lot and grew as popcorns.
    This last week I used them as part of Pannetone recipe, and this one grew so fast and big that surprises me. (Pannetone recipe, directions and pics following asap).
    Just to check, I repeated the recipe a couple of days after and the results were consistent, even using wheat flour to the last refresh.
    Just based in this experience, I strongly recommend to anyone using natural pre-ferments, give to rye flour a try. It could be a pleasant surprise.

    Luis

  • #2
    Re: Feeding natural ferment with rye flour

    Luis
    Have you noticed a difference in flavor...I have found that the rye starter tends to give it a complex tang...not sour really but a tang...I'd love to know what you think...rye sours are a big part of eastern european breads
    Best
    Dutch
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

    Comment


    • #3
      Re: Feeding natural ferment with rye flour

      Dutch:

      I fed the preferment just to give a burst and they went to the refrigerator without use on bread or pizza.
      Actually, I did some biscuits as I normally do with the ‘discarded halves’ of the refreshment and I did not notice any difference.
      After that, the preferment were fed twice with wheat flour before them be used to do the pannetones. No influences too.
      In the future, I will feed them with rye flour and bake some pizza, and will post the differences in taste, if any.
      Of course, rye flour make a big difference when included in any bread recipe, however we are speaking about 10 percent (or more) of it.

      Luis

      Comment

      Working...
      X