September 23, 2016 - 2:57am
Just a simple 1:2:3 sourdough
Today's bake was just a simple 1:2:3 sourdough with 11% rye, 11% wholewheat and the rest Hi grade flour. It was proof that my dried "backup" starter was still viable after a sample of it it failed to activate after longhaul international flights. Happy now my backup is viable, I added some freshly dried starter to my 'backup stash" and I could gift a loaf to a friend.
Leslie
Share
Comments
These look just wonderful. And reminds me that I have never yet attempted a 1:2:3, at least by that name.
As far as backups go, my personal M.O. is to do a refresh just before a long travel, also store a pouch of the refresh in the freezer, and furthermore, do the dried out flaked backup, as you had done. This last is a perfect way to share the levain with others, as it can easily be reconstituted.
Making 1:2:3 sd is a recent thing for me - and I am really enjoying it. I can just use up what ever levain is left over, I can vary the flours and I find the crumb is really nice. This time I started early and baked the same day whereas normally I cold retard overnight and bake first thing in the morning.
I haven't "needed" a backup yet, but it was good to know it was viable.
Happy baking Alfanso, I really enjoy seeing your bakes. :) Leslie
Leslie, these loaves look terrific, and surely, they taste great, too! They are lucky friends who will receive one of these. I'm sure you felt relieved to know your starter is healthy.
Cathy
and gifted loaf eaten before it was truly cold! thanks Cathy and as I had been rather lazy about backups recently , it is good to know the dried stash is good to go!
Leslie
... when your starter is still viable (at least one of them)! I brought some to the UK with me (staying here for six weeks), left some of my 100% hydration starter in the fridge, make a lower hydration rye starter and left that in the fridge, and also dried some. All just in case. :)
I'm making 123 sourdough here at my daughter's in the UK, because it's the easiest one to make with limited space and equipment, and new (to me) flours. I'm really enjoying using that formula and changing it up a bit with different flours, etc. I've got one on the go right now with strong white flour, wholemeal and whole spelt. I did use a bit more than 300 grams of flour total because I'm finding the British flours are not quite as strong as what I'm used to in Canada. Still turning out okay.
Your breads look wonderful, with that lovely creamy crumb and delicious crust. Now you've 'proved' your starter, what's next on the baking agenda?
to make bread and to play around with different flours. that was my plan on my recent trip to Switzerland but the dried starter I took with me didn't actiivate and went mouldy, hence this test run. all is well and yes will now have to see what is next - maybe the honey spelt oats loaf featued here or a mixed grain ....
Leslie
I'm yet to try a 1-2-3 loaf, but i've seen so many great results, will definitely have to give it a go.
I also have some dried starter, but i've never tried waking it up. Hmmmm... maybe i should try, just to make sure that my back will actually be useful should i ever need it.
Happy baking!