How to Break Baking Sourdough Bread into Bite-sized Pieces
Hello Fresh Loafers!
I come to you with a challenge, a puzzle. Thanks to your wonderful recipes and stunning collective expertise, I have come far as a bread maker. You've heard this story many times on The 'Loaf Before: budding baker evolves from playing with a bread machine to culturing two different kinds of sourdough starters in her fridge (whole wheat and rye). But now I need you help to solve my specific problem.
Here are the clues:
I am a graduate student in molecular biology (think long hours in lab and no stand-up paddle mixer).
I am an avid rock climber (think training after lab and climbing trips outdoors on the weekends.)
I am never home and awake for more than three hours straight.
I was able to make a variety of breads with commercial yeast on this crazy schedule (think Peter Reinhart's Multigrain Extraordinaire).
I'm relatively new to sourdough baking but I love the taste (and the dorky scientist me loves to culture yeast) so I have much to learn and I want to make it work for me.
I recently tried to make an "oat bran sourdough" recipe on this site but I could not get enough gluten development (only one S&F) before I had to stick the bread into the fridge (1:00am).
I love the taste and texture of whole wheat, rye, spelt -- I want to bake 100% whole grain breads.
Can anyone suggest sourdough recipes that are forgiving enough? And I need strategies: how to best break up the process into 2-3hr chunks?
Bringing a loaf of fresh-baked bread on a weekend trip into the mountains is one of the joys in my life. I challenge you to help me out if you can!