On Mother's Day I found myself without a prepped starter or poolish. There were some leftover mashed potatos in the fridge, so I hit the cookbooks and found a recipe that fit the bill in Bernard Clayton's New Complete Book of Breads.
So I decided to start a baking blog for this BlueZebra to keep track of my baking progress. Hopefully, some of the pros will stop in and offer their helpful suggestions and I will then have it compiled onto my site.
I am also going to ask Bill if he minds if I copy/paste his starter information to my blog so that I will also have it at the ready.
Having some friends over for a cookout tonight and made some hamburger buns and hot dog rolls....and marshmallows for our s'mores! I hate to have to buy the garbage marshmallows at the store, so I love making my own.
Weekend traffic is lower.The following is a description of how I maintain my 100% hydration (1:1 flour:water by weight) starter. The term 100% hydration refers to the baker's percentage of water in the starter, i.e. the water in the starter is 100% of the weight of the flour in the starter.
This maintenance regime assumes that your starter is already healthy, fresh, and active. This is not what I would do to "start a starter", but rather it is the maintenance regime I follow to store, revive, and use my starter over time.
Here is my Mocha Java bread. The bread has the color of WW but only contains white bread flour. It is infused with chocolate and coffee. The crust is soft, with a very soft creamy crumb that has melted chocolate and caramel throughout. With a nice flavor of coffee to go with the chocolate.
Sponge:
Sourdough Whole Grain Sandwich Loaf
With warm weather and more time spent in the garden than in the kitchen these days, I finally decided to give the "no-preheat" method a try since ehanner, crumb bum, sourdough-guy, and many others seem to like the results and the ease (not to mention energy savings).
