It will be an interesting bread day
My first official bake in my new home and I haven't really baked in a few months,already it is interesting. I hope it will turn out.
I fed my sd cultures last night and left the discard container on the counter overnight to make pancakes this morning. Then I made a container (almost identical looking) of preferment for breadbaking and left it on the coounter,also. You can probablypredict what I did.
The next am, I mixed up my bread dough-I thought the preferemnt looked a bit borderline but it was a little bubbly-and put the dough in a container to rise. I then grabbed the next container to make pancakes and realized that it was the nice active preferment. I had mixed my dough with the discard that was not fed for 2 weeks in the refrig and sat on the counter all night.
So...I am letting the discard dough rise for a bit on the counter to feed all the beasties and then I'm going to cold retard overnight and see what happens. I also mixed up another batch of dough for a loaf.
Amazing how rusty it felt-new environment, new tools,new movement patternsand a lot of time since baking.
Same thing when I come home after an extended trip, everything familiar but then again not. I have a habit of using large coffee cups for my overnight builds and loving a large cup of coffee first thing in the morning... you can see where this is going... More than once I've added milk to my starter or started to pour hot coffee onto it. One day I'll come out with a hot coffee scalded bread.
I ran into Organic Einkorn berries in the supermarket today. Whole berries, look more like little tiny melon seeds. Strange, I had thought them larger. Pretty pricey too. Too hot here to bake. (104°F or 40°C)
The freezer is most likely empty so there's room to freeze the extra bread. Good to have around for quick sandwiches while unpacking and/or fixing things. And you can always work in some instant if the sour is out-powering the lift on the retard. :)
look the same, I actually label the top of the container with what's inside because I too have put the wrong one in the wrong thing to make something totally unplanned, weird in a strange way and a bit of a scientific oddity in the worst case:-)
Happy baking something new and unusual!
I was hopeful the next morning when I took it out of the refrigerator to warm up a bit, but when I tried to shape it, it just tore. Oh,well. Next time ( I know me!) I will add dry yeast and think of the dicard as a flavoring agent and bake it right away.