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Today's sourdough...
Bread dough made (via stand mixer and dough hook) and placed into fridge. I'm opting for the 24-hour rise in the fridge given the slight lessening of gluten in the dough thanks to a bit of buckwheat in the starter and I've heard that fresh starters don't have as much flavor as mature ones, so slow rises bring out more flav--
---Oh, who am I kidding, I have no idea. I'm just feeling my way here, and guessed that the longer rise would be better. No idea if I even kneaded it the correct amount of time. We'll see! If it ends up flat, we'll have breadcrumbs! XD The dough tasted pretty plain, with just a wee hint of tang, which also went into my calculations.
Number One this morning:
Definite rise there, even with the parallax from holding my phone a little high.
Number Two:
A (small) rise and then a fall, I think, going by the traces of starter on the sides of the jar. Comparable to Number One yesterday, which makes sense since it's a day younger than One.
Number Three:
These suckers are HUNGRY. I don't think that's separation (from having too much water), I think that's actual hooch. After I made the dough this morning, I pulled out 200 grams of this and set it aside to make crackers later today and then fed the remaining starter, since the yeastie beasties seem to be ravenous. With all-white flour, since we only have a half-cup of the buckwheat flour left,![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
myrialux wants to make buckwheat pancakes this weekend, and our recipe calls for half a cup.
---Oh, who am I kidding, I have no idea. I'm just feeling my way here, and guessed that the longer rise would be better. No idea if I even kneaded it the correct amount of time. We'll see! If it ends up flat, we'll have breadcrumbs! XD The dough tasted pretty plain, with just a wee hint of tang, which also went into my calculations.
Number One this morning:
Definite rise there, even with the parallax from holding my phone a little high.
Number Two:
A (small) rise and then a fall, I think, going by the traces of starter on the sides of the jar. Comparable to Number One yesterday, which makes sense since it's a day younger than One.
Number Three:
These suckers are HUNGRY. I don't think that's separation (from having too much water), I think that's actual hooch. After I made the dough this morning, I pulled out 200 grams of this and set it aside to make crackers later today and then fed the remaining starter, since the yeastie beasties seem to be ravenous. With all-white flour, since we only have a half-cup of the buckwheat flour left,
myrialux wants to make buckwheat pancakes this weekend, and our recipe calls for half a cup.
no subject
I've given up and am banking all of my brea in a pyrex form. Result: lovely bread, and with a little buttering the bread doesn't even stick to the form. Even without buttering it doesn't stick much to the form. (oops). I _prefer_ round loaves, but this is a lot less hassle.
(no subject)