saumhain's blog

And that is how I celebrated it :)

Well, first thing, thank you all for the feedback to the previous entry. I do realize that working is no excuse for leaving my whole family without tasty bread) I am now looking on the way to adapt some of my favourite recipes to new schedule and to practice out those which fit in it.

Well, actually, I do love my new job. It's not as boring as the previous one and so much better than studying @ uni (at least my uni). But it has like two major drawbacks: firstly, we are not allowed to wear jeans in the office, and the second, which is really depressing - I have practically no time to bake bread!!!

I am leaving to Austria for two months, there will be no baking... Can't possibly imagine how it must feel: no kneading, no feeding your sourdough, no messing up in the kitchen. And my poor starter... I have just thrown it away in the bin, since none of my relatives seemed eager to look after it.

Anyway. I obviously could not leave my family without fresh bread, so I baked 5 loaves in just a couple of days: 2 pain au levain with whole-wheat, dark silesian rye,

rye with walnuts and

I am living at my aunt's these days and it has been a real pain in the arse getting used to baking in here. The kitchen is like twice smaller than mine, the oven is electric which is good, but feels just... weird.

However, I managed to make three loaves already, all Hamelman's: with olives, 50% whole-wheat sourdough

and whole rye and wheat sourdough.

It's been a month since I started baking with sourdough. So far every single recipe I tried (and there were plenty of them really) was successful and delicious!

This loaf is made with Italian 00 flour, corn flour (in the recipe white corn flour is used; I used simply fine corn flour, don't know whether it's the same thing) and whole-wheat. Oh and whey. I made it, as suggested by Dan Lepard, by stirring a bit rennet in milk and then straining mixture through cheesecloth.