Marcel's Grandmother's Potato Bread (Kartoffelbrot)
Marcel's Grandmother's Potato Bread (1)
Marcel's Grandmother's Potato Bread (2)
Marcel's Grandmother's Spelt Bread (1)
Marcel's Grandmother's Spelt Bread (2)
Marcel's Grandmother's Spelt Bread (Dinkelbrot)
And got a nice bit of baking out of the way since Monday. I re-activated my starter on Sunday afternoon and started making some doughs on Monday morning. The boules I had done on Tuesday, but wanted to see for myself if a longer fermentation really did result in blistering of the loaf. So..I retarded the doughs for the olive and pepper/cheese loaves in the fridge from Monday until this morning (wednesday) and cooked em off after forming them last night. AWESOME! Totally got the blistering I love so much. Here's a little chronicle.
The starter activated
Starter A and Starter B departed this earthly plain yesterday afternoon after a brief and uneventful life. After a short memorial, they were buried at sea.
In spite of all the good advice, I have messed up again. This loaf overproofed and no one suggested that I brush egg and milk on the top before baking. I thunk that up all by myself! It looks kind of nice-
Sourdough NK #3
Sort of like the Mexican pan dulces we ate as kids, but don't you believe it! Each of those little chunks in the mosaic are suitable for paving the driveway. And the crumb-
This weekend I baked a loaf that used to be a family favorite and always is successful. It is a soft white bread recipe that is punched down once and then pinched into walnut sized pieces, dipped in garlic butter and layered in a tube pan. I added sauteed chanterelle mushroom and green olive muffuletta between the layers with the italian herbs and cheeses.
Herb Bubble Loaf
My goal; to improve upon the Sourdough No Knead ala JMonkey and Susan adding only the overnight proof in the refrigerator and hopefully improving the "nice slashing on top". The result; I managed to bake a couple of weird looking loaves with unremarkable crumb. I thought I would make two batches of no knead testing the old starter against the new starter. In my mind any differences would be incremental. Wrong.
After looking at several other blogs showing amazing sourdough results, I'm feeling really envious! My starter experiment is dying a slow, horrible death. (If figures that the 3 other starters I have took off in no time at all, but the one I share with everyone tanks!!) I fed the starters again trying a reduced amount of flour and water to see if anything will change. If not, I'm going to toss both of them and start over.
