Lucy and I were talking about robots the other day. I told her that I was pretty sure pets would be replaced by robots before people would be. She thought about that and then said something truly profound. She said I might be right.
Acme in San Francisco makes a lot of different breads. I often pick up their sourdough cheese rolls, and finally decided to attempt them myself. Hamelman has a cheese bread with 60% hydration stiff levain. It got very active and stickier than I expected, never having made a stiff levain before. The dough itself was 60% hydration, considerably lower than I ever make.
I promised my wife last month that I would make her a version of a chocolate bread she saw posted from a bakery on-line. I finally had a chance to bake my version. I wanted to make a soft moist bread with plenty of flavor and several different types of chocolate.
Nothing fancy but I baked a couple white sourdough loaves this evening. Around 73% hydration, 65% AP flour, 35% bread flour.
It was sunny and beautiful but still cool today, so they rose too slowly to have them ready for suppertime. I'm looking forward to trying one of them in the morning.
Stopped in to share the Focaccia we'll have with tonight's dinner, and send some home with our son and his wife. Hope you all have enjoyed a fine Spring weekend!
Cathy
I really enjoy using multigrain cereal in bread and thought I would combine it with some rye sprouts. So here goes:
1. Sprout 75 g of rye berries. This took 3 days.
2. Toast 75 g of Bob's Red Mill 10 grain cereal and soak overnight in 140 g of boiling water. The next morning, stir in 30 g of kefir and let sit for a few hours.
3. Autolyse all of the above with 650 g water, 550 g no additives unbleached flour, 202 g white whole wheat flour, 100 g fresh milled red fife flour and 100 g Robin Hood Multigrain Best for Bread flour. Let sit for approximately one hour.
Well, all of you evil influences managed to tempt me off of my planned path of simple formulas (with some experiments of percentages and timing just to figure out what works best here), and off in to the crazy territory of the more complex recipes...
I can't say that I am really ready for it, but - well, that's part of the fun!
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Trade Show
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We are in morning. Crayola is discontinuing the dandelion color in their box of 24. No color has been discontinued in over 100 years. We think they hate weeds and shades of yellow. As a Libertarian who has long fought for the legalization of weed, this comes as an especially heavy blow….. almost as bad as when Arizona did not pass recreational weed use last November. Life is not fair but we will never give up!
