Saturday, October 1, 2016
Friday, September 30, 2016
Thursday, September 29, 2016
Wednesday, September 28, 2016
Tuesday, September 27, 2016
Monday, September 26, 2016
Ugh. After months of hot summertime temperatures goading my sourdough microbes into extraordinary eruptions of feasting, flatulence and procreation, they have now decided that they would rather nap in the cool evenings than give lift to my carefully constructed bread dough.
First on top, with an upside-down muffin tin so as not to scorch their little bottoms . . .
So I'm not really sure if I shouldn't have given it a warming up the night before, or maybe added some more starter in the morning to give it a boost. They weren't exactly dormant, but they also weren't lively. Being in a cool environment is not the same as being in a fridge, apparently. Either way, these doughs should not look so lacklustre.
The end result?
Night Before ^
Next Morning ^
See what I mean? That dough didn't rise overnight, it relaxed. I had to scoop out each floppy mass onto the counter and tighten it up again with a bit of folding, not kneading, but just folding it up on itself to wake it up. A bit of dough yoga, perhaps? The result was only so so as it was the cool temperature of the kitchen that was the real culprit. These
divas precious babies needed somewhere warm, so I took them to the only source of heat presently available.
. . . and then proofing underneath to warm up their tops.
This nonsense went on for three hours until I figured enough was enough. Other than a slight puffing, neither the wheat nor the spelt looked particularly enthusiastic, and if I waited any longer I risked them collapsing when presented with the 450 degree oven that was awaiting them.
The end result?
The big holes in the wheat bread is the over-proofing, and the minimal splitting in the spelt loaf is probably the same reason. Not quite sandwich material. Croutons, anyone?
Saturday, September 24, 2016
Friday, September 23, 2016
Wednesday, September 21, 2016
Great success! Instead of going through the multi-step sponge method, I went back to starting my sourdough the night before by mixing all the ingredients in one go, kneading, and then letting it rise overnight. In the morning I have a pillowy dough ready for shaping and proofing. I don't know what the science is behind this but I get a more open crumb (left, whole wheat) this way which makes for a great morning toast with jam or lunchtime sammy with turkey, tomato and lettuce. The bread on the right is spelt bread for which I used a very coarse stone ground flour giving it the expected dense crumb, which is great for making a European style open-faced sandwich with butter, cheese and ham. This loaf could have probably been slightly more open had I not kneaded it so much before letting it rise. But alas, sometimes I just cannot help myself when it comes to kneading. It is so therapeutic in so many ways.
Speaking of therapy, I am taking an online grammar refresher course because writing is something I love to do, but grammar is something of which I am not always sure. (Boom! prepositional phrase with an old-school ending)
Tuesday, September 20, 2016
Not sure where I'm going with any of these: some of them were given to me, and one is from my own bookshelf. Being Mortal is so far winning my attention right now. It's an eye opening read for anyone facing old age either for themselves or through a parent or other loved one. What am I saying? EVERYONE will be confronted with this at some point in their lives. It's quite an important subject in a well written book by world renowned physician and author. He knows of what he speaks.
Alaska is an epically fun weekend read. The fictional story behind it is kind of dated and cheesy, but the rest is packed full of history and geology and other stuff that makes your brain expand with all the knowledge.
The Illegal is one I've not yet picked up but looks like a ripped-from-the-headlines good read.