Blog posts

As I mentioned in my previous post, last night I placed my new sourdough starter in the oven with just the light on to see if staying 80 degrees overnight would give it some pep. It did, having slightly over doubled in size by this morning. I also started a poolish last night so I could do a standard French bread if my starter wasn't looking lively. It too was ready to go this morning. "Hey," I thought, "Since I have both, why don't I try making a yeasted and a sourdough version of the same recipe and compare how they come out?

I've been feeding my starter every 12 hours since Thursday evening. It isn't too lively: I'm getting some growth and bubbles, but nothing close to doubling in size. I went ahead and fed it again this evening. I put it in the oven with just the light bulb on, which keeps it around 80 degrees. We'll see if a slightly warmer environment stimulates it enough that I can bake with it tomorrow. If not, I may cheat and make a sourdough that is spiked with half a teaspoon of yeast, since it *smells* like sourdough.

My parents went to visit my bro in Melbourne, Aus recently. So I got them to get me some Kalamata olives from a Greek shop. No wonder they're more expensive. They taste really nice!! Here is a Sourdough Kalamata Olive loaf. (i think i'm baking everything with SD now..) Ingredients : 10% or less Whole wheat, Bread & AP flour, sea salt & Kalamata Olives. PS* Btw, i noticed an increased in SD activity when i used Organic Unbleached AP flour.

Nicely flavoured, but need to increase hydration. 100% sourdough, with homemade muesli mix & cinnamon, Whole wheat & rye bread.

I tried baking with my starter yesterday but blew it. I left the dough too slack, so it ended up a puddle. I expected it to tighten up as it developed, but it did not significantly. Oh well, I'll try again in a few days!

Today the starter is looking real good. It doubled in size overnight. I'll probably try baking with it tomorrow.

I made pizzas last night using the Neapolitan Denominazione de Origine Controllata crust from American Pie. It is basically the same as the Neo-Neapolitan dough except it totally omits sugar and fats. I meant to make the pizzas the day before but didn't have time, so I just punched the dough down and left it in the fridge a second day. I made a couple of small ones for the kids.

What do i do with excess sausages and leftover sandwich bread skins from Xmas?? Toad in the Hole. But in a bread pudding mix, rather that Yorkshire Pudding. MMmmm... :)

I'm still feeding my starter. Pretty amazing separation: But there is still activity. I'm not sure if that is hooch (an alcoholic by-product of fermentation) on top or if it is just water that separated out because it was so thin. I thought about tasting it, but then figured that might not be such a good idea. I fed it again today, this time a bit more flour and a bit less water to try to stiffen it up some.

I finally tried Pain Poilane yesterday, from the BBA. :) - on a smaller scale though. 100% organic, including the salt (i used gray brittany salt however, not normandy as suggested), well, all organic except, err, for the dusting flour used and water? ... :P Anyway, the flavour was good! Definitely will try again.