tag:blogger.com,1999:blog-30837637382787851582024-03-13T04:15:40.475-07:00last bite tackles sourdoughzeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3083763738278785158.post-35783530524687420802009-04-20T19:43:00.000-07:002009-04-20T19:48:26.025-07:00finale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XkEyN_FI8pE/Se0zhqgWa_I/AAAAAAAAAoQ/-GCX52Bq4jU/s1600-h/kingarthursourdough.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_XkEyN_FI8pE/Se0zhqgWa_I/AAAAAAAAAoQ/-GCX52Bq4jU/s400/kingarthursourdough.jpg" alt="" id="BLOGGER_PHOTO_ID_5326970587687840754" border="0" /></a><br />I've talked to several different friends by now who have also not had luck creating their own starter. So I felt justified in <a href="http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz">purchasing a wet starter from King Arthur flour</a>. I was actually able to make a loaf of sourdough bread from this starter that they claim has 250 year old roots. I don't know if I believe that exactly, but I do know that it makes bread, and frankly that's all I care about.zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com1tag:blogger.com,1999:blog-3083763738278785158.post-7958471806386993922009-03-23T18:42:00.000-07:002009-03-23T19:09:12.871-07:00Spiked.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/Scg7IrkYHRI/AAAAAAAAAlg/iSBX4z-PWuc/s1600-h/DSC_0306.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/Scg7IrkYHRI/AAAAAAAAAlg/iSBX4z-PWuc/s400/DSC_0306.jpg" alt="" id="BLOGGER_PHOTO_ID_5316564380431162642" border="0" /></a><br /><br />So here's the short cut to the end of the sourdough story. Above is the loaf as sourdough that was only slightly sour and needed to be spiked with active dry yeast. Gasp. I know, but I had to do it. Let me tell you why.<br /><br />First of all, my starter just wasn't cutting it. The site I linked to below said that the starter should double in between feedings and mine was not doubling no matter how much I fed it over the last two or three weeks. But, I didn't want to abandon ship after all the time I'd spent researching this project. I decided that I would make a firm starter according to the directions in Bakers Apprentice, except that I would add one package of active dry yeast before the kneading. Other kinds of bread, even other sourdoughs spike a dough. <br /><br />My first attempt at the loaf last week stripped the gears of my Kitchen Aid Mixer when I was using it to knead the dough. So this time around I hand kneaded for 15 minutes. Quite a workout. (Pictures by my nine year old daughter)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XkEyN_FI8pE/Scg6zYxm6WI/AAAAAAAAAk4/awz5RRhEr2E/s1600-h/DSC_0300.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_XkEyN_FI8pE/Scg6zYxm6WI/AAAAAAAAAk4/awz5RRhEr2E/s400/DSC_0300.jpg" alt="" id="BLOGGER_PHOTO_ID_5316564014609131874" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XkEyN_FI8pE/Scg6zMFYlaI/AAAAAAAAAkw/JbPAXbhOHRk/s1600-h/DSC_0299.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_XkEyN_FI8pE/Scg6zMFYlaI/AAAAAAAAAkw/JbPAXbhOHRk/s400/DSC_0299.jpg" alt="" id="BLOGGER_PHOTO_ID_5316564011202418082" border="0" /></a><br />No pictured here is the initial proof lasting 4 hours. As a result of the spiking, I did see quite a rise in the dough this time. Following that there is a second proofing, this time in the bannetons. Again the loaf doubled in size.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XkEyN_FI8pE/Scg60CVnhCI/AAAAAAAAAlA/HwGvHEsKI4Y/s1600-h/DSC_0301.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_XkEyN_FI8pE/Scg60CVnhCI/AAAAAAAAAlA/HwGvHEsKI4Y/s400/DSC_0301.jpg" alt="" id="BLOGGER_PHOTO_ID_5316564025766020130" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XkEyN_FI8pE/Scg60qGmMzI/AAAAAAAAAlQ/Vh52t4CQcYc/s1600-h/DSC_0303.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_XkEyN_FI8pE/Scg60qGmMzI/AAAAAAAAAlQ/Vh52t4CQcYc/s400/DSC_0303.jpg" alt="" id="BLOGGER_PHOTO_ID_5316564036440437554" border="0" /></a><br />After flipping the risen dough out of the bannetons onto a baking peel, you are supposed to score the loaves. I did not choose a sharp enough knife and ended up de-gassing the dough a little bit. You can see below the loaf is deflated.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/Scg7IBSal_I/AAAAAAAAAlY/s-cueMI3AjA/s1600-h/DSC_0305.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/Scg7IBSal_I/AAAAAAAAAlY/s-cueMI3AjA/s400/DSC_0305.jpg" alt="" id="BLOGGER_PHOTO_ID_5316564369081538546" border="0" /></a><br /><br />I have since ordered a wet starter from <a href="http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz">King Arthur's Baking Co</a> and am planning to try this again with a well known starter. I'll update after that development.zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-72615081031639435272009-03-17T19:06:00.000-07:002009-03-17T19:07:49.575-07:00in the meantimeI'm reading this guy's blog/website:<br /><br /><a href="http://www.sourdoughhome.com/">Sourdough Home</a>zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-24482774637399367572009-03-17T18:38:00.000-07:002009-03-17T18:42:10.611-07:00ten (and a failure)I'm not waiving a white flag yet or anything like that. But I tried to bake my first loaf and ended up with a pretty dense loaf, that although it tasted fairly good, obviously didn't rise enough. <br /><br />I can think of a few problems.<br /><br />#1 My stand mixer broke halfway through the mixing. And I was in a rush and skipped the second half of the kneading.<br /><br />#2 I did not quite leave enough time for a full second proof. <br /><br />#3 I have not been feeding my starter.<br /><br /><br />After all of this, why did I even bake the bread. Honestly, the boule unbaked looked okay. It was fairly smooth. It just wasn't really rising, and seemed kind of heavy for it's size.<br /><br />I am going to feed my starter now and let you know what happens...zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-65187909239682399562009-03-16T10:25:00.000-07:002009-03-16T18:03:32.336-07:00NineDay nine started with me being excited that I might try a little bread baking today, only to review the recipe and see that I am still a couple days away.<br /><br />Instead of bread, I made a firm starter, a step necessary in order to give the yeast more chance to multiply.<br /><br />Today's work was rather simple: adding 2/3 cup of the mother to one cup bread flour and as little water as possible, up to 1/4 cup, in order to make a relatively dry ball of flour. This is to sit in a ziploc sprayed with oil for four hours, or longer until it doubles.<br /><br />At that point this needs to rest in the refrigerator overnight.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XkEyN_FI8pE/Sb71uLS6xRI/AAAAAAAAAjU/ys_Csxmioi4/s1600-h/DSC_0315.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_XkEyN_FI8pE/Sb71uLS6xRI/AAAAAAAAAjU/ys_Csxmioi4/s400/DSC_0315.jpg" alt="" id="BLOGGER_PHOTO_ID_5313954783998690578" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/Sb71vmiqTiI/AAAAAAAAAjc/XPPFgpSn8dM/s1600-h/DSC_0316.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/Sb71vmiqTiI/AAAAAAAAAjc/XPPFgpSn8dM/s400/DSC_0316.jpg" alt="" id="BLOGGER_PHOTO_ID_5313954808492346914" border="0" /></a><br />Sleep firm starter. I hope my little one sleeps through the night like you will.zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-71486389182057958722009-03-14T06:44:00.001-07:002009-03-14T06:52:33.124-07:00six<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/Sbu1TkV51sI/AAAAAAAAAgA/3E69s-lO9AI/s1600-h/DSC_0281.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/Sbu1TkV51sI/AAAAAAAAAgA/3E69s-lO9AI/s400/DSC_0281.JPG" alt="" id="BLOGGER_PHOTO_ID_5313039533191321282" border="0" /></a><br />You can see here we've grown slightly and smoothed out a little bit. And these bubbles signify that our little yeasties are multiplying. The gases are a combination of carbonic acid and ethanol. Does not smell too fresh. But I guess that's the point, isn't it?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XkEyN_FI8pE/Sbu1TydmiAI/AAAAAAAAAgI/RwIzzPeESLc/s1600-h/DSC_0282.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_XkEyN_FI8pE/Sbu1TydmiAI/AAAAAAAAAgI/RwIzzPeESLc/s400/DSC_0282.JPG" alt="" id="BLOGGER_PHOTO_ID_5313039536981706754" border="0" /></a><br /><br />This is where my mother will live for another three days before I refresh it. Well, not my real mother. My real mother lives in a ranch in NJ. My bread mother, also known as a barm, will chill out in the icebox for three days developing flavor before I refresh it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/Sbu1UYCOzqI/AAAAAAAAAgQ/jqG9qBDlvfo/s1600-h/DSC_0283.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/Sbu1UYCOzqI/AAAAAAAAAgQ/jqG9qBDlvfo/s400/DSC_0283.JPG" alt="" id="BLOGGER_PHOTO_ID_5313039547067453090" border="0" /></a>zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-48342816385946438452009-03-12T06:21:00.000-07:002009-03-14T06:25:05.142-07:00fünf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/SbuwAu-RXCI/AAAAAAAAAfw/DzLf8cuRPZQ/s1600-h/DSC_0301.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/SbuwAu-RXCI/AAAAAAAAAfw/DzLf8cuRPZQ/s400/DSC_0301.JPG" alt="" id="BLOGGER_PHOTO_ID_5313033712069336098" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_XkEyN_FI8pE/SbuwASKfyuI/AAAAAAAAAfo/uZRa0ynqSBw/s1600-h/DSC_0293.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_XkEyN_FI8pE/SbuwASKfyuI/AAAAAAAAAfo/uZRa0ynqSBw/s400/DSC_0293.JPG" alt="" id="BLOGGER_PHOTO_ID_5313033704335985378" border="0" /></a><br /><br />When I approached the growing seed culture today, things were a bit bubbly (and loose), but not quite doubled in volume. Maybe sourdough isn't the hobby for an impatient person. I'm proceeding anyhow.<br /><br />This was officially the last day of the seed culture. Today the barm or mother begins when I add one cup of the seed culture to 3.5 cups high gluten bread flour and one cup water.<br /><br />This mixture is much thicker. I'm instructed to put a lid on it and wait for 6 or so hours until the lid starts to swell. At that point I will refrigerate it for 24 hours and the mother will be useable. However, waiting another two weeks, refreshing 2-3 times will create the best depth of flavor.<br /><br />Stay tuned.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_XkEyN_FI8pE/SbuwA3OydOI/AAAAAAAAAf4/mQQuMyBG_EU/s1600-h/DSC_0307.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_XkEyN_FI8pE/SbuwA3OydOI/AAAAAAAAAf4/mQQuMyBG_EU/s400/DSC_0307.JPG" alt="" id="BLOGGER_PHOTO_ID_5313033714286097634" border="0" /></a>zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-72094402405178369462009-03-11T19:29:00.000-07:002009-03-11T19:30:48.346-07:00FourAlas, not enough growth to progress onto Day 4 steps. So I will wait until the dough doubles-hopefully that will happen within the next 24 hours.zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com1tag:blogger.com,1999:blog-3083763738278785158.post-59346711814941701092009-03-10T18:27:00.000-07:002009-03-10T18:35:28.949-07:00ThreeBy this evening, the mother was growing. It was in fact 50% bigger than when I did last take a peek. And as suggested by the book, it had a foul odor. The Bread Baker's Apprentice assures me that this smell will sweeten with time. I hope so. Boy, do I hope so. It was rank.<br /><br />You can see here the bubbles forming by the natural wild yeasts. Pretty cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XkEyN_FI8pE/SbcU8-AHxPI/AAAAAAAAAfI/8XyU2J9CZPE/s1600-h/SDday3b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_XkEyN_FI8pE/SbcU8-AHxPI/AAAAAAAAAfI/8XyU2J9CZPE/s400/SDday3b.jpg" alt="" id="BLOGGER_PHOTO_ID_5311737323175003378" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/SbcU8gGVUbI/AAAAAAAAAfA/iBfWLNuRUJQ/s1600-h/SDday3a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/SbcU8gGVUbI/AAAAAAAAAfA/iBfWLNuRUJQ/s400/SDday3a.jpg" alt="" id="BLOGGER_PHOTO_ID_5311737315147993522" border="0" /></a><br /><br />Here are day three directions.<br /><br />Split the dough in half.<br />Discard half, or give it to a friend. (This I will because I know of a friend who wants to start her own sourdough.)<br />Mix in one cup bread flour, and 1/2 cup water.<br />Stir until incorporated. Push down back to day 2 level.<br /><br />Let sit for 24 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_XkEyN_FI8pE/SbcU8_Zf80I/AAAAAAAAAfQ/yCvSYKAWZDc/s1600-h/SDday3c.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_XkEyN_FI8pE/SbcU8_Zf80I/AAAAAAAAAfQ/yCvSYKAWZDc/s400/SDday3c.jpg" alt="" id="BLOGGER_PHOTO_ID_5311737323549881154" border="0" /></a>zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-68285191872391312762009-03-10T08:17:00.000-07:002009-03-10T08:20:20.327-07:00Day 2Add<br />~one cup bread flour<br />~1/2 cup water.<br /><br />Combine.<br /><br />Move tape to new level.<br /><br />Cover.<br /><br />Wait 24 hours.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/SbaE89hpKtI/AAAAAAAAAe4/ulh5S34QJ0A/s1600-h/SDday2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/SbaE89hpKtI/AAAAAAAAAe4/ulh5S34QJ0A/s400/SDday2.jpg" alt="" id="BLOGGER_PHOTO_ID_5311578993372768978" border="0" /></a>zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-35196788011898985412009-03-08T18:20:00.000-07:002009-03-08T18:24:05.371-07:00Day 1Rather a simple start.<br /><br />One cup (but more precisely 4.25 oz) dark rye flour<br />3/4 cup water<br /><br />Mix together until it forms a loose ball. Place in a four cup container. Mark with tape the top of the dough and seal the container with plastic wrap.<br /><br />Wait 24 hours.<br /><br />Here's my baby...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_XkEyN_FI8pE/SbRva0hTpwI/AAAAAAAAAeg/d7WrIiQPBJA/s1600-h/SDday1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_XkEyN_FI8pE/SbRva0hTpwI/AAAAAAAAAeg/d7WrIiQPBJA/s400/SDday1.jpg" alt="" id="BLOGGER_PHOTO_ID_5310992367142283010" border="0" /></a>zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0tag:blogger.com,1999:blog-3083763738278785158.post-79624559341909283292009-03-07T18:09:00.000-08:002009-03-08T18:19:54.298-07:00a sourdough experimentWith the help of <a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=sr_1_1?ie=UTF8&s=books&qid=1236561242&sr=1-1">The Bread Baker's Apprentice</a>, I am going to tackle and document here my journey creating a loaf of sourdough. Part of me think it's a silly experiment, considering that I live 5 miles from possibly the best bakery in the whole country, <a href="http://www.zingermansbakehouse.com/content/pages/home.php">Zingerman's bakehouse</a>. I suppose I'm just up for the challenge. <br /><br />I don't have the greatest history with yeast, but frankly it's just because I haven't done a lot of messing around with it. <br /><br />Sourdough relies on a wild yeast formed naturally by the fermentation of a seed culture, mother (starter), and only after that has properly developed can you make the bread. The more attention you pay to this process the better. This is slow food at its best.zeglianohttp://www.blogger.com/profile/00857237279434054938noreply@blogger.com0