http://www.flickr.com/photos/33569048@N05/sets/72157617583348645/
Another sleepless night. I almost thought something was wrong with my dough since I did not expect the fermentation would take this looooooooooong. Next time I'd go to bed while it rises and not check on it every 15 minutes.
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My seed culture was made with raisins.
Would anyone know if there's a difference in tastes when seed cultures are made with different ingredients?
Once the seed cultures are turned into a barm, will the tang be indistinguishable?
I was exhilarated. Finally, I made my first baguettes. It's Reinhart's poolish/pate fermentee baguette with a 55.9% hydration. The crust was crispy, even though I'd prefer a more golden brown color, and the crumbs were very springy and soft. By tasting these baguettes, we could feel the recipe originator's passion for good flavors.
Being a certified organic farmer means MUCH more than just not using chemicals. It means a different way of farming altogether than conventional farming. Certified organic farming means you have to leave buffer strips to make sure that adjoining fields can't contaminate your fields with chemical sprays and GMO crops. This is done by tilling under a large section of your fields that are near neighboring fields. We can't use chemicals in organic farming so we have to remove weeds with the tractor and methods called multiweeding and harrowing.
This is one of the recipes that I sought to make because of available ingredients. My in-laws just made another batch of maple syrup for this year (they do around March) and gave us some. I still had some from last year's, so I thought I'd look for a recipe to use up the opened jar sitting int he fridge. I found one at KAF, but I modified the recipe. Reading their blog about the recipe, I learned that they originally made use of 1/2 cup maple syrup.
For the last few weeks, I have moved away from sourdough levain to straightforward yeast recipes. However, this weekend, I decided to revive my starter and try out something new: Eric's Favorite Rye (ici: http://tinyurl.com/d4v344).
I had to restart my sourdough starter due to neglecting it recently and, this time, I've made some interesting observations.
Why Boosted Brown Rice Starter?
(You can, if you wish, skip all my mutterings. The recipe is at the bottom.)
My little Welsh grandmother was a gentle soul with streaks of stubbornness, impishness, and independence just below the surface. Born in Wales in the 1883 she sailed to America, with her coalminer father and her mother in 1894. By the time I knew her only her baking, and a light lilt in her speech hinted her origins; she had become American, through and through.
