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Sourdough baking: complete failure! Yay!
Loaf of bread: dwarf bread. It has currently been sawn into thin planks and is at a low temp in the toaster oven in an attempt to dry it out enough for breadcrumbs. If that doesn't work, oh well. Either I didn't knead it enough, the starter wasn't active enough, or both. Probably both.
I also did one of the bread machine sourdough loaf recipes I found, where the starter is used more for flavor than leavening. It rose nicely, but collapsed, leaving a dense-ish brick. Haven't sawn into it yet as it's still warm. I think the problem with this one was that there was too much liquid. Oh well! As![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
myrialux says, it's a learning process.
I've also harvested 1/2 cup of the white flour starter #2 and 1.5 cups of the buckwheat starter #3 so as to have enough for banana bread making--we have 3 bananas at pretty much the peak point for banana bread right now--and for buckwheat pancakes this weekend. We shall see what happens with those, although I expect they'll be fine. The banana bread is a quick bread that uses baking powder and baking soda for leavening, and the pancakes use baking soda.
I am also not incredibly optimistic about the pizza dough, but it has been THOROUGHLY kneaded and is in its 2-day resting/fermenting phase, so we'll see. The dwarf bread/curling stone had some holes in it, indicating there was at least some yeast giving it the old college try. (We have a backup plan if the pizza dough fails to dough.)
I also did one of the bread machine sourdough loaf recipes I found, where the starter is used more for flavor than leavening. It rose nicely, but collapsed, leaving a dense-ish brick. Haven't sawn into it yet as it's still warm. I think the problem with this one was that there was too much liquid. Oh well! As
myrialux says, it's a learning process.I've also harvested 1/2 cup of the white flour starter #2 and 1.5 cups of the buckwheat starter #3 so as to have enough for banana bread making--we have 3 bananas at pretty much the peak point for banana bread right now--and for buckwheat pancakes this weekend. We shall see what happens with those, although I expect they'll be fine. The banana bread is a quick bread that uses baking powder and baking soda for leavening, and the pancakes use baking soda.
I am also not incredibly optimistic about the pizza dough, but it has been THOROUGHLY kneaded and is in its 2-day resting/fermenting phase, so we'll see. The dwarf bread/curling stone had some holes in it, indicating there was at least some yeast giving it the old college try. (We have a backup plan if the pizza dough fails to dough.)
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I'll probably work at it, achieve a good loaf of sourdough from scratch, and then lose all interest.
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Mwahahahaha!
My first loaf was dwarf bread (and super tasty); I've gotten better since then. My current lot just wants to sprawl, but does well enough when contained in a form.
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Hahahahaha. At least it didn't have to be chiseled into thin slabs.
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Our current plan for the pizza dough is thin crust, figuring that the crackers came out really well. We'll see!
Oh--I meant to mention to you, since ISTR you said you didn't like really strong sourdoughs somewhere-or-other that when