tag:blogger.com,1999:blog-2524738745087776965.post9127848138409508121..comments2024-03-27T16:43:31.285-07:00Comments on Karen's Kitchen Stories: Pure Levain Country BreadKarenhttp://www.blogger.com/profile/03682070338780643299noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-2524738745087776965.post-9276076402930456142020-08-20T10:17:37.872-07:002020-08-20T10:17:37.872-07:00I have since switched to using the 12 quart bucket...I have since switched to using the 12 quart buckets and like them much better. As long as you don't copy word for word, you are okay. I really tried to use this as an opportunity to encourage people to buy the book, and that has worked. It is a best seller on my Amazon store. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-36332993887606628452020-08-20T08:01:11.114-07:002020-08-20T08:01:11.114-07:00I am making this loaf today, along with the Pain A...I am making this loaf today, along with the Pain Au Bacon. I had an "oops" moment when I realized that I used a starter that hadn't reached its full maturity, according to the recipe in the book. I hope it turns out okay. May I ask, how are you able to post the recipe from the book? Don't you need permission to do that? I'm just asking because I don't know :) <br />Craignoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-20179738957246990362017-08-09T12:49:32.796-07:002017-08-09T12:49:32.796-07:00Thank you for visiting! Since I baked this loaf, I...Thank you for visiting! Since I baked this loaf, I went back to just one starter, 100% hydration, and feed it a couple of times with the percentages in the recipe, and it seems to work. My starters were taking up too much room! <br /><br />Congrats on your Dutch oven! You can even use an upside down stainless steel bowl over a baking stone to improvise. <br /><br />I have made a few of Forkish&#Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-56311008095343050442017-08-07T09:55:28.378-07:002017-08-07T09:55:28.378-07:00From Europe, I only found out about Ken Forkish...From Europe, I only found out about Ken Forkish's wonderful book in 2017 and bake mainly his levain-recipes with some little additions since then. This book is wonderful! At first I had no dutch oven, but results were still good. One of my first breads went "flat", and I wondered if maybe german wheat flour would be slightly different - but most of the time it works, and most Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-25806464924292155212015-11-19T06:17:48.810-08:002015-11-19T06:17:48.810-08:00good recipe, some tips though...
when initially m...good recipe, some tips though...<br /><br />when initially mixing, combine water and levain and mix well, then add flour, autolyse for the 30 minutes, add the salt and continue with bulk fermentation. During bulk fermentation be sure to make said amount of folds to distribute temperature so that internal and external temps are as close to equal as possible. As said in the start, cooler kitchens Anonymoushttps://www.blogger.com/profile/15489254457155540469noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-79428310446587346592015-01-11T01:56:39.192-08:002015-01-11T01:56:39.192-08:00I am not a good bread baker, but this bread looks ...I am not a good bread baker, but this bread looks wonderful..Would love to have some I will search around for a good bakery.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-22749594847245980942014-07-19T17:11:34.930-07:002014-07-19T17:11:34.930-07:00I would say my kitchen is cool but not cold. If it...I would say my kitchen is cool but not cold. If it were warmer, the times would be shorter. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-52361442371809666372014-07-17T18:28:49.124-07:002014-07-17T18:28:49.124-07:00Lovely crumb!! I would love to know how warm/cool ...Lovely crumb!! I would love to know how warm/cool your kitchen is as I've tried this method before but my loaves were badly over proofed..<br />Thanks.<br />DinaDinahttps://www.blogger.com/profile/16341239931247508247noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-25683155372729699692014-02-05T09:39:57.674-08:002014-02-05T09:39:57.674-08:00Hello, just wanted to add my two cents. But first,...Hello, just wanted to add my two cents. But first, @Karen, this is a beautiful blog. I haven't read Ken Forkish's book yet, but have plowed through Tartine, BBA, Bread, etc. It's always bewildering to think about how much "waste" one would create by following such feeding instructions. (You can always easily turn excess starter into delicious sourdough pancakes, however!) Marilyn-Joy Macuhahttps://www.blogger.com/profile/17320192077780686560noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-10865876387587838292014-01-28T07:26:44.693-08:002014-01-28T07:26:44.693-08:00definitely about pH, too much old starter will get...definitely about pH, too much old starter will get too acidic and your doughs will start to disolve before they can proof, its all about ratios. it helps maintain the starters health and vigor..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-1086036670880905852014-01-15T21:12:47.586-08:002014-01-15T21:12:47.586-08:00Here is what I copied from the King Arthur site be...Here is what I copied from the King Arthur site because I've wondered the same thing: Well, it’s necessary for three reasons. First, unless you discard, eventually you’ll end up with The Sourdough That Ate Milwaukee – too much starter. Second, keeping the starter volume the same helps balance the pH. And third, keeping the volume down offers the yeast more food to eat each time you feed it; Marie | Feeling Foodishhttp://www.feelingfoodish.comnoreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-66372139582009922142013-10-11T19:32:53.577-07:002013-10-11T19:32:53.577-07:00I'm so glad you liked it. Compared to the spel...I'm so glad you liked it. Compared to the spelt, the crumb is a little more like what you'd expect of an artisan bread, while the spelt bread was softer. This bread was mildly sour, not like the sourdough you buy in a store. More of an aroma than a strong taste. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-35401312568510680552013-10-10T16:23:29.148-07:002013-10-10T16:23:29.148-07:00This bread was delicious, chewy and good sour tast...This bread was delicious, chewy and good sour taste. I finally got some proofing baskets and am making this recips again now. Did your loaf turn out sour? How does the taste of this loaf compare to the one you just made with spelt flour?elizabethhttps://www.blogger.com/profile/14615887438960518295noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-55172523015036323032013-09-11T22:18:44.551-07:002013-09-11T22:18:44.551-07:00The baking sheet was cold. I've used the stone...The baking sheet was cold. I've used the stone with an upside down bowl method too with great results, but the cast iron is screaming hot, which I think helps with oven spring. 6000 feet sounds like such a challenge! <br /><br />I like both brotforms, but the orange ones are washable, and I can put them in the dishwasher, which is always nice. The natural ones produce a much prettier pattern Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-64321363455697108752013-09-11T08:24:42.400-07:002013-09-11T08:24:42.400-07:00Thank you for the tip on moving it to a baking she...Thank you for the tip on moving it to a baking sheet, I will try it! Is it a cold baking sheet or one that has been in the oven?<br /><br />Lately I've swtiched to baking on a stone, spraying and using a stainless bowl over the loaf. I've been getting some good breads, that store well, but they don't have the super crispy crust. A trade-off because I find the crispy crust breads don&#elizabethhttps://www.blogger.com/profile/14615887438960518295noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-69248924529922257102013-09-09T22:26:13.303-07:002013-09-09T22:26:13.303-07:00If you have been doing sourdoughs for years, I'...If you have been doing sourdoughs for years, I'm sure you know more than I do =) Regarding the Dutch oven, I move it to a baking sheet right when I remove the lid. Prevents that burnt bottom! Hope you enjoy the book!Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-86014180206322915732013-09-08T20:33:16.900-07:002013-09-08T20:33:16.900-07:00I just ordered the book, looking forward to learni...I just ordered the book, looking forward to learning and baking more soon!elizabethhttps://www.blogger.com/profile/14615887438960518295noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-20353422004010845082013-09-08T17:15:58.488-07:002013-09-08T17:15:58.488-07:00Hi Elizabeth. I did it because he uses an 80% star...Hi Elizabeth. I did it because he uses an 80% starter that also uses whole wheat. My starter is 100% and is all white flour. By using my white starter, I didn't have to start from scratch. Does that make sense? Next time I think I will not throw so much away, but this was my first time making his bread. You are not doing anything wrong. Usually I don't have to throw any away either. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-86722752262165802402013-09-08T13:26:34.167-07:002013-09-08T13:26:34.167-07:00I usually bake with a 100% hydration starter. How...I usually bake with a 100% hydration starter. How did you figure out to feed your 100 grams of starter with 500 grams of flour and 400 grams water? What I mean is, why did you feed so much at once? I usually build my starter up for baking and do not throw out any starter, but just keep feeding it until I have enough for the recipe, am I doing it wrong?elizabethhttps://www.blogger.com/profile/14615887438960518295noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-24374695338471097712013-09-02T18:20:43.221-07:002013-09-02T18:20:43.221-07:00Beautiful! I usually use the Tartine recipe so wh...Beautiful! I usually use the Tartine recipe so when trying this it's amazing to see how much it grows. Like your other commenters, I usually make a small amount of starter to minimize waste--maybe once you have a robust starter it's OK? Though the leftover amount is perfect for making sourdough pancakes or waffles. Nancy Silverton's uses 9 ounces which I think is about what I had Sarahttps://www.blogger.com/profile/17103453299489428431noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-5109990876662507102013-08-09T21:12:32.117-07:002013-08-09T21:12:32.117-07:00Exactly. Even King Arthur Flour has you throw out ...Exactly. Even King Arthur Flour has you throw out starter. I've had to toss some, but I've been able to create robust starter without tossing too much. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-5169299409784811142013-08-09T18:43:35.190-07:002013-08-09T18:43:35.190-07:00Maybe it's just a guy thing - the thrifty hous...Maybe it's just a guy thing - the thrifty housewife in me hates the idea of all that waste... I usually recalculate the amounts to make just one bread, with no ill effect.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-36015609930754713362013-08-09T18:35:25.008-07:002013-08-09T18:35:25.008-07:00I don't have an explanation. I'm sure ther...I don't have an explanation. I'm sure there's one but I'm with you. I did not follow his starter instructions as far as making a huge amount and throwing it out and it worked out fine. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-15621652192166274362013-08-09T06:59:19.246-07:002013-08-09T06:59:19.246-07:00Haha, Karen, I can't complain about my husband...Haha, Karen, I can't complain about my husband's condiment collection anymore - I have now 4 starters and an "old dough". The one thing I don't understand is why you are supposed to feed Forkish's starter with large amounts of flour, only to discard most of it. What does it matter whether you keep a small starter that you almost use up or a large, that you mostly throw Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-2524738745087776965.post-19904263557620456662013-08-08T22:34:37.744-07:002013-08-08T22:34:37.744-07:00This was actually my first and I did watch the vid...This was actually my first and I did watch the videos. I'm like you, I didn't want to lose any air at all! I've watched all of his videos. Of course, because of this book, I am now maintaining another starter! Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.com