The pizza
The sourdough pizza crust worked out well. We did a thin crust because
there was little to no leavening power in the sourdough. It was good! It
was pizza! The crust was exceptionally chewy!
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myrialux made buckwheat pancakes using a cup of the discard yesterday, and
they were good.
Since we finally replaced the oven light, I’m going to start leaving the
starters in there overnight to get them warmer than the ambient household
temperature.
I also bought the book Flour Water Salt Yeast by Ken Forkish, about
the artisan bread and techniques he uses at his bakery, and tonight I have
a biga fermenting. That’s an overnight (12-14 hours) ferment that you make
into bread the next day. Hopefully that’ll be more successful than my last
loaf!
there was little to no leavening power in the sourdough. It was good! It
was pizza! The crust was exceptionally chewy!
myrialux made buckwheat pancakes using a cup of the discard yesterday, andthey were good.
Since we finally replaced the oven light, I’m going to start leaving the
starters in there overnight to get them warmer than the ambient household
temperature.
I also bought the book Flour Water Salt Yeast by Ken Forkish, about
the artisan bread and techniques he uses at his bakery, and tonight I have
a biga fermenting. That’s an overnight (12-14 hours) ferment that you make
into bread the next day. Hopefully that’ll be more successful than my last
loaf!
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