I used some of my starter that would have been discarded last night during refreshment to make some english muffins. I found this recipe about 3 years ago on the KAF Baking Circle. It was submitted by a user going by the name chard. It makes great english muffins!
first loaf - top viewLast night we had some mashed potatoes. I had just read the BBA pugliese formula recently, and thought that I would make it with some of the leftovers. Well, as it happens, I found the Potato Rosemary bread on my way to the pugliese, and it also contains mashed potatoes! Then I saw that the general formula for the biga makes enough for both the pugliese and the potato rosemary breads. And then I discovered that my leftover potatoes weighed EXACTLY as much as the amounts called for in the two recipes. A sign from the universe, perhaps? So I made t
I want to post here how I started my sourdough starter, and what happened throughout the process, so I can come back and review if necessary later.
All amounts are weight measurements measured on my Salter scale. All water is Brita-filtered water at room temperature. Starter is rotated between two Mason jars with each feeding so jar is always kept fairly clean and sludge-free. Ring cap is placed loosely on jar after feeding.
After being on vacation 10 days, it’s taken me almost 2 days of intermittent poking around to catch up on the various goings on at TFL. This is one busy bunch of bakers! I especially enjoyed the JMonkey/TattooedTonka sourdough starter event and the reminiscing by others about how they got started with making bread.
After some encouragement and ideas from BlueZebra, and Kjknits, here is an oddball bread.
Apple-Onion-Bacon Sourdough
The brownish color crust is due to large amounts of Spelt flour.
In below pic there is Apple to the right, Some onion and bacon on the left, and you will see bacon up top. With a mild apple cider flavor throughout. In case you were wonderin..
