Trying new things
First off I must admit something. A little while back JMonkey asked me if I still had any of my old starters going, and I told him no, they had all been ditched. Well, come to find out, that was not entirely true. Lurking in the way back portions of the lower fridge a Cambro container of starter was found. So off to the internet to see what month it was when I started it. It appears to be from back in May. Its a little grey (well maybe more than a little) , but its still sealed nicely. Its got a bunch of hooch on top, so I go to my Crust and Crumb book to try to find out if Reinhart has an opinion on this. He says hes had 'em work after 6 months in the fridge. So I'm at about 7 so what they heck. I stir it up. Measure out 100grams, mix in another 200g. of water and 200g. ww flour. And put it out on the counter for the night. Sure enough this morning I have a revived starter. I split it off into a white, a ww, and a rye. And here they are back from a nice little 7 month slumber and perky in just a day and a half.
As for baking this weekend, my pumpernickel fom Bernard Clayton was a flop. My Boules of french bread came out fine. But my newest attempt, a healthier bagel (if there is such a thing).
These bagels were made from a sponge made with KA Sir Lanelot flour, but the final build flour was just a combination of Whole Wheat and Rye.
Its not a white bagel, but I started feeling a little guilty from eating so many white bagels over the last couple weeks. I figure two or three of these and I should be good to go back to my white bagels right? ;-)