tag:blogger.com,1999:blog-2524738745087776965.post5701659650160165451..comments2024-03-28T20:09:04.036-07:00Comments on Karen's Kitchen Stories: Country Bread with Liquid LevainKarenhttp://www.blogger.com/profile/03682070338780643299noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2524738745087776965.post-52555667370395826002021-05-14T12:47:02.215-07:002021-05-14T12:47:02.215-07:00Hi. Yes, that is correct. It is a very wet dough. ...Hi. Yes, that is correct. It is a very wet dough. If your kitchen is humid, adding more flour is probably fine. You don't use all of the poolish, just 400 grams (half).Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-40860079265249662302021-05-14T10:48:50.825-07:002021-05-14T10:48:50.825-07:00The final sourdough was so wet and sticky from my ...The final sourdough was so wet and sticky from my previous experiences of using the Poolish method that I felt it necessary to add more flour to make it workable. Is the recipe correct about adding 580 grams of water?Anonymoushttps://www.blogger.com/profile/15502685741622805927noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-6553467851665524722018-01-13T08:24:08.714-08:002018-01-13T08:24:08.714-08:00That looks gorgeous!!!! I love the deep color of t...That looks gorgeous!!!! I love the deep color of the crust, and the crumb is fantastic!Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-15912373244980286852018-01-12T22:16:23.621-08:002018-01-12T22:16:23.621-08:00For reference, here's an image of how my first...For reference, here's an image of how my first loaf turned out:<br /><br />https://scontent-lga3-1.cdninstagram.com/vp/a1533895aef25041a3694b6eba343584/5AE381EA/t51.2885-15/e35/26156324_1406049532855938_2410247264678182912_n.jpgPrestonhttps://www.blogger.com/profile/10402972941761806502noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-90757343619786008072018-01-09T20:32:14.089-08:002018-01-09T20:32:14.089-08:00Adding just a little rye is great for reviving a s...Adding just a little rye is great for reviving a starter too! Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-17001180992935674022018-01-09T17:49:41.291-08:002018-01-09T17:49:41.291-08:00It was fantastic! I'm going to experiment with...It was fantastic! I'm going to experiment with it in the future, maybe substituting a little rye flour for some of the wheat, or a little semolina. I'll let you know how it goes!Prestonhttps://www.blogger.com/profile/10402972941761806502noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-57356879968280371542018-01-08T12:55:27.310-08:002018-01-08T12:55:27.310-08:00Hi Preston, it would just be a longer rise time. I...Hi Preston, it would just be a longer rise time. I'd probably let it rise a bit at room temp before transferring to the fridge. I'm so happy you liked this!Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-62087832259955674522018-01-08T12:17:15.249-08:002018-01-08T12:17:15.249-08:00I made this last weekend, and it was fantastic. Ju...I made this last weekend, and it was fantastic. Just out of curiosity - what happens if you omit the instant yeast? Does it need more kneading, a longer time in the fridge, or something else? Or is it not good at all?Prestonhttps://www.blogger.com/profile/10402972941761806502noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-38729941507257070122016-03-05T20:23:21.570-08:002016-03-05T20:23:21.570-08:00I think I'll definitely try it I think I'll definitely try it <br />Kathy Ramoshttp://sweethomenow.com/noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-40916593816863165962016-03-04T09:11:42.871-08:002016-03-04T09:11:42.871-08:00Half the recipe would work just fine, although it ...Half the recipe would work just fine, although it freezes very well. I actually made this bread in December and never posted it. I save all of your recipes too on Pinterest when my bookmarks got out of control! Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-76829901480908203462016-03-04T04:59:09.938-08:002016-03-04T04:59:09.938-08:00Karen you are a bread baking machine, and there is...Karen you are a bread baking machine, and there is no way to keep up with you. I am seriously considering making a KAREN FOLDER in my computer because even though I keep bookmarking and saving and doing my best to keep the hope... you keep raising the bar (raising the bread?) higher and higher<br /><br />Love everything about this recipe, although I would probably make half only, I guess it SallyBRhttps://www.blogger.com/profile/00590630253354085944noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-31520731021463712592016-03-03T22:27:20.817-08:002016-03-03T22:27:20.817-08:00Thanks Rosa Maggie!Thanks Rosa Maggie!Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-48770373554084431842016-03-03T22:06:50.254-08:002016-03-03T22:06:50.254-08:00I am definitely going to making this country brea...I am definitely going to making this country bread with liquid levain,this is absolutely amazing Karen and look at those clumbs, the two loaves look so wonderful and I bet they are delicious indeed.��Rosa V.https://www.blogger.com/profile/05291172919879100388noreply@blogger.com