I fed my starter last night, but this morning it wasn't looking as lively as I was hoping for. But I didn't want to toss my starter out, so I decided to make Sourdough English Muffins.
We've been craving pizza for awhile, and I decided to use some of my dwindling supply of KAAP to make a batch of Roman Pizza Dough from PR's American Pie. I used some jarred tomato sauce that I modded with oregano & basil from the garden and shallots. Some asiago & mozz for cheese, mushrooms & pepperoni for toppings, and we are good to go.
We're probably having the other half of the dough for dinner tomorrow... :)
Hello from a first-time poster! I'm still working on getting truly photogenic loaves, but I am exploring other uses for my levain too. My partner and I were craving English muffins, which I thought would be a perfect way to use up some extra starter. Going off the very easy KAF recipe for sourdough English muffins shared by kjnits, I got some satisfactory results. The texture and flavor of these just crushes anything from the grocery store.
What can I say.. I like bread. Just some from the last two weeks.. Tartine style, others with honey..
I’m lucky to have (so far) a healthy household and furthermore employment that I can accomplish with telework.
I continue to bake 100% wholewheat sourdough, thanks to buying flour from a local-ish farmer. It is California grown red fife and after a few experiments, I’m getting delicious, light ( for ww) loaves out of it. I’ve been sharing loaves with friends which has given us all a chance for a few minutes socializing in the driveway. One friend even brought his violin and played some tunes :-).
Here’s a crumb picture
Half white half stoneground wholemeal.
I’m really sorry if I’m boring you guys, but I’m learning a lot as I repeatedly bake the same recipe. I did this with Maurizio’s Beginner Sourdough and then Kirsten’s basic sourdough and now this 50% whole grain sourdough. Up until now I hadn’t done any sourdough with this high a whole grain percentage, prior to this my 40% was a flat pancake. However, after learning a few things in particular lamination when we did the CB with Kirsten, I feel that I’m getting a better handle on building structure.
% | g | |
Flour Spelt T80 Bob’s red mill bread flour Water Salt Starter (1-2-2) | 100 10 20 70 70 2 25 | 800 80 160 560 560 16 |
I've been baking yeasted breads while I rebuilt a starter. Yesterday was the first bake with it, and I'm pleased.
The recipe is the San Francisco sourdough from BBA. I milled 5% rye and 95% hard white wheat.
I did stretch and folds every 20 minutes for the first two hours, then left it alone for three hours. Shaped and put into a banneton, then into the fridge to proof for two hours.
It's very lightly sour, which I expect from a new starter. I'll see how it develops over the next month before making a decision to keep or not.
