http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/ Sat, 02 Jun 2012 21:14:17 +0000 hourly 1 http://wordpress.com/ http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-2368 Sat, 14 Aug 2010 03:33:29 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-2368 [...] the bowl and let it rest for 25 minutes.  Give a quick couple of folds to the dough (as shown here), let it rest 25 more minutes.   Fold the dough a couple of times again, and let it rest 20-25 [...]

]]> http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-1899 Wed, 09 Jun 2010 03:38:01 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-1899 [...] Sourdough with Increased Whole Grain, which is similar to a bread I’ve  already described here.      No matter how many times I make one of Hamelman’s Vermont sourdoughs,  whenever I [...]

]]> http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-1753 Fri, 28 May 2010 23:53:24 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-1753 Good point, Rob… I will add a line to clarify that.

]]> http://bewitchingkitchen.com/2009/07/27/the-bread-we-love/#comment-1752 Fri, 28 May 2010 20:29:55 +0000 http://bewitchingkitchen.wordpress.com/?p=793#comment-1752 I have plenty of experience with sourdough starters;as a matter of fact I have developed my own strain. To avoid mistakes when making your “Vermont sourdough with whole wheat,
please define: “liquid levain”.
Thank you

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