As promised, I'm starting a my bread thread. I'll update this when I make something new, haven't posted here before, or just down right looks good. * I have a few daily breads I do, but occasionally do something different, or completely new, with new techniques, or off the wall. I apologize now for the crappy iPhone pics, the lighting here sucks, and I normally leave my camera at home.
Today I did a 100% wild yeast dark rye. I say wild instead of sourdough because of how I cultivated/collected the yeast from the air, yup the air, not flour like normal sourdough.
It's nothing new for me to collect wild yeast like this, as I've been brewing wild yeast beers here for a while collecting the yeast the same way, but that's a different thread for another time. The yeast still is Lactobacillus sanfranciscensis, but the collecting process makes it quite funky. I make a simple wort with a gravity of 1.040 with Bavarian wheat DME and water (1/4 cup DME, 1 cup water) put in a jar with cheese cloth on the top to keep dust out, and let it ferment for about a week.
The most interesting part of this bread to me is the starter and slurry. I replaced the water in this bread with my chocolate oatmeal stout we have on tap, to give it little sweetness, and I like to bake with my beer as much as possible. Anyways, lol.... The slurry is interesting. I take some stale sourdough, and burn it charcoal black in the oven for a hour or so (staff hated this part, it smoked up the whole place, lol) and mix that with said stout and coffee grinds overnight. The starter is all the yeasty wort and more stout, and very course locally ground rye.
Bread turned out pretty good, still needs some tweaking though, and I may need to let the yeast mature a little more, or work on that as well.
On to the pic. Didn't get a crumb pic, but I'll get one tomorrow when I do this again. Also a pic of the grind of the rye I used. The rye takes up 15% of the grain bill
Sorry for the long winded post. I just love bread...