Really Retarded Rye SauerD'oh!
Stole this idea from Mini Oven
http://www.thefreshloaf.com/comment/403417#comment-403417 and
http://growthechange.blogspot.com/2009/12/cheaters-sourdough-bread.html.
Used some brine from the [unpasturized] red sauerkraut I'd made from scratch to fashion an instant rye superstarter.
Water in my house been running sulphureous past few weeks so built the dough with the last of some apple juice from the fridge and made up the difference with a cup of cold whole milk. Tripled its size in an 86ºF oven over just a couple hours. Was too lazy to bake right away so just left the risen levain sitting in my unheated glassed-in porch for a few days until the spirit moved me. Spooned down the dough and rolled in some leftover red sauerkraut and sweet pickled red onions along with caraway fennel and dill seeds, let rise in a banneton less than a couple of hours at the same 86ºF before transferring to a preheated Sasafras stone. After baking glazed the top with more red sauerkraut and onions simmered in honey butter plus a dash of smoke flavoring.
Mini is right, tastes like pizza when toasted.
Aren't we getting fancy! :). So yours tastes like pizza?
My bread has been wrapped and sitting in the kitchen the whole time getting smaller and still no mould. It is drying out a bit since I baked it March 19th. When I read posts asking how to get a sourdough more sour, I want to suggest adding a little sauerkraut juice to the levain. That's a LAB booster for sure. My starter from sk juice and flour is long diluted with feedings of water and flour... and stored in the fridge. Time for another loaf...
Wondering if a loaf made with milk would be more or less sour or if it makes any difference at all. I also have some soured buttermilk to use in something. Happy baking.... :)