Wednesday, June 13, 2007
Sourdough Bagels
Many thanks to Susanfnp for posting a great sourdough bagel recipe based on Nancy Silverton's bagel recipe. She also provided a number of key tips as I made these. I posted some photos process, as well as a spreadsheet with more details such as bakers percentages and preferment percentages.
Monday, June 4, 2007
Seawater Sourdough Wheat Bread
Xma commented about trying seawater in bread on a diving trip. I decided to give this a try.
Please note: I have not researched health hazards that may result from using raw seawater directly in bread dough.
Based on some discussion on the internet, it seems that seawater has a salinity of approximately 32 to 35 parts per thousand. However, not all of the ions are Na+ or Cl-. In fact, seawater is a complex combination of various salts. However, as a naive assumption, I used 3.2% grams of salt per grams of water to approximate the saltiness of the seawater. One of the web sites indicated that the salinity in the Gulf of Maine, where I baked this bread aboard my sailboat, was 32 parts per thousand.
Subscribe to:
Posts (Atom)