My fight against scurvy (not really) and the wintertime blues (really) by baking fruity things continued today. This time I went for raspberries and made a Raspberry Cream Cheese Braid using the Blueberry Cream Cheese Braid formula on the site.
Earlier this week on a rainy day working from home, I fed my starter with 50% dark rye flour and 50% bread flour. The next morning I made a dough with 10 ounces starter, 11 ounces water, 16 ounces of bread flour, and a teaspoon or two of salt. All measurements are approximate: this wasn't something I tended to carefully, just a "background process" that I had running while doing other things.
Today, I baked. I baked a no-knead loaf, a sourdough loaf, and batch of Hamelman's Cinnamon Raisin Oatmeal bread.
Something else exciting I worked on this weekend...
We had plans to make a pot of barszt (borscht) this weekend, so I made a rye loaf to go with it.
I leavened it with both my starter, which I fed with dark rye flour the evening before, and a teaspoon of instant yeast. The loaf itself was about 30% dark rye flour, 70% bread flour. The hydration... very approximate.
Not the prettiest loaf I've ever made but proof that my new starter is indeed alive.
* * *
In other news, I just can't wrap my head around it being Thanksgiving here in Canada Monday. It feels too early in the season for pumpkin pie and turkey. I think we're going to have a mini-Thanksgiving with some friends here Monday and then celebrate again with family members from the states six weeks from now. Will I bake? We shall see.
-Floyd
I'm in the process of starting a new starter. I decided to try it without raisin water or pineapple juice or anything special, just whole wheat flour and water.
At the end of day one, no activity but no problem. Similar after day two. At the end of day three it smelled nice when opened the cupboard, so I removed the plastic covering the bowl and...
Ew.
