The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Day to Strategize

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redivyfarm's picture
redivyfarm

A Day to Strategize

Ah, there are so many things I want to try but the counter is covered with ciabatta requiring me to slow down on the baking. So sad. I cared for my starters and they are thriving.  My 4 day old rye and grapefruit starter was ready for its first feeding of AP flour and water and it really took off. At the same time, I refreshed my old potato water starter for the third time and it was interesting to note the comparative rise and fall of the two. Jes look!

 3 hours elapsed

New and Old Starters: 3 hours elapsed

 4 hours elapsed

New and Old Starters, 2: 4 hours elapsed

There is now another opinion to gauge my success on the three ciabatta recipes baked this week. RC prefers my tried-and-true recipe using yeast but fortified with the excess unrefreshed sourdough. The flavor is really developed in the old potato water starter, dubbed Lazarus this week! (It was uncovered and scented the kitchen with a peach fragrance). I'll try that recipe again using my notes from this week's baking to see if I get consistent results. If so I'll share the recipe as an idea for using excess starter. Tossing it still bugs me!

I get to bake my first no knead tomorrow in one of my heirloom dutch ovens. I wonder if the 90 year old cast iron will flavor the bread like gumbo or chicken and dumplings? RC promises to take bread to our project Monday and feed it to the crews if I will bake tomorrow.

Now I have a strategy!