Italian Tuna salad on sourdough toast
Italian Tuna salad (Green, White, and Red) enjoy the pictorial recipe.
Italian Tuna salad (Green, White, and Red) enjoy the pictorial recipe.
Good morning, I miei paesani.
In keeping on topic with relevant current discussions, today's laboratory exercise practice will be sourdough discard banana bread. Here at the East Valley Sourdough Foundation we strive to generate as little waste as possible. Today's exercise will address three areas of interest.
1. To explore a cake/bread formula that calls for only baking powder. Quite a bit by my reconning. 2 full teaspoons.
2. To finally use some frozen over ripe bananas
Due to a change in my busy schedule (eye roll) EIB style country bread is 24 hrs ahead of schedule.
My personal impressions of Ken Forkish's formula. While some of the procedures seem unnecessary, and some seem strange, I am impressed by the care given to the. Temperatures, timings, and tracking of progress. So far so good. The levien is following the prescribed timings. Final dough autolysis/mix will comence directly.
Hello, good morning, que paso?
We are about two hours away from the final dough mix.
I've always wondered how frozen unbaked bread can work. I've read that there are yeast varieties that have been specially developed to do well while frozen, but that wouldn't be my starter. Still, I know some people have frozen their dough and baked respectable bread. So I thought I'd try it myself.
The recipe is nearly the same as from the other day -