Cooking
Well, some mold turned up in my starter. Nancy Silverton says it's no big deal; scoop it out and feed the starter with flour and water to strengthen the yeast. I'm getting surprisingly good at getting my tap water to 78 without a thermometer. I get it to what I think is right, temp it, and voila! it's at 77-79.
- Nancy Silverton Speaks
Those who have been following my starter saga will know that I was using Nancy Silverton's Breads from the La Brea Bakery as my guide. While shopping one day, Melissa noticed that she was going to be speaking at a local bookstore, pushing her new...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...
- Biography Of A Starter (day 4)
I replenished my starter on Day 4, as per Nancy Silverton's instructions. Basically I just added some more flour and water, and stirred it all in. My starter has a definite aroma, one that smells a little funky. But Silverton implies that this is...
- Biography Of A Starter (day 2)
My starter is coming along, I guess. It's hard to tell what the little microorganisms are doing. There's a thin layer of a yellowish liquid on the surface, which I remember from my other starter; if memory serves it's alcohol, but whichever...
- Biography Of A Starter (day 1)
For the first time, I'm making a sourdough starter. I had one from a breadbaking class I took (handed down by our instructor), but I think I killed it. So I'm trying again, figuring that if I make one on my own, I'll be more inclined to...
Cooking
Biography of a starter (day 7)
Well, some mold turned up in my starter. Nancy Silverton says it's no big deal; scoop it out and feed the starter with flour and water to strengthen the yeast. I'm getting surprisingly good at getting my tap water to 78 without a thermometer. I get it to what I think is right, temp it, and voila! it's at 77-79.
Other than that, the starter is in a holding pattern for the next few days, doing whatever magic is necessary for it to become a starter. So I spent some time today looking through the rest of the book. I've got lots of yummy bread waiting for me once this thing has gestated. It all takes a lot of time, though. Not a problem at the moment, but once I'm hired again... I'm all for food that takes aeons to make, but once I have to integrate this into a life with a full-time tech job, it might be tougher.
- Nancy Silverton Speaks
Those who have been following my starter saga will know that I was using Nancy Silverton's Breads from the La Brea Bakery as my guide. While shopping one day, Melissa noticed that she was going to be speaking at a local bookstore, pushing her new...
- The Biography Of A Starter: The Proof Is In The Pudding
With my starter now alive and well, I've gone ahead and made two loaves of bread with it on two different days. It is clearly sourdough bread, though the characteristic flavor is more subtle in mine than I'm used to. If memory serves, however,...
- Biography Of A Starter (day 4)
I replenished my starter on Day 4, as per Nancy Silverton's instructions. Basically I just added some more flour and water, and stirred it all in. My starter has a definite aroma, one that smells a little funky. But Silverton implies that this is...
- Biography Of A Starter (day 2)
My starter is coming along, I guess. It's hard to tell what the little microorganisms are doing. There's a thin layer of a yellowish liquid on the surface, which I remember from my other starter; if memory serves it's alcohol, but whichever...
- Biography Of A Starter (day 1)
For the first time, I'm making a sourdough starter. I had one from a breadbaking class I took (handed down by our instructor), but I think I killed it. So I'm trying again, figuring that if I make one on my own, I'll be more inclined to...