I baked another bread! Not to toot my own horn, but I’ve been on a roll lately (no pun intended). Ugh. For those of you who are still reading this post, let me also say that I diverted from the BBA Challenge list to ALSO make a batch of brioche rolls for Thanksgiving. I now have very few breads left (the dreaded fruitcake) before the remaining set of sourdough recipes. To recap, the wheat bread was very basic and simple to make. It called for a wet starter (whole wheat flour and water) and a poolish (a pre-ferment with flour, water, and yeast) that I had to make the night before. The next day, I combined the two of those with additional whole wheat flour, honey, 1 egg, salt, and some vegetable oil. It proofed twice and a few hours later, I was able to bake two loaves. They came out a little small, but I think that’s because my loaf pans are too big.
The bread tastes very wheaty and has a nice crust. I’ve been having it for breakfast, toasted with PB&J.
In other news, I am on my third attempt at making a sourdough starter. I’ve given up on the instructions in The Bread Baker’s Apprentice and instead am following the steps set forth by the Yumarama Bread Blog. I am currently on Day 3 of the feeding schedule. Looking at it tonight should provide an indication of whether or not the seed culture is going to be viable. For the past two days, I have been creating a mixture of whole wheat flour and pineapple juice (to create a lower pH level). On Day 1, it looked like this. I have been very paranoid about keeping it as warm as possible (yeast won’t grow if it’s too cold), which sucks because our thermostat is set to 68 degrees. So, I tried to bundle it up as much as possible (it’s inside an oven mit, with a dish rag stuffed on top of it and another cloth wrapped around it), and have been keeping it on top of the refrigerator. It kind of reminds me of Randy from A Christmas Story. “I can’t put my arms down!”
Anyway, the next bread post will most likely be about whether or not this seed culture survived. If it fails yet again, I don’t really know what I’m going to do about these darn sourdough breads…