Hello,
It shouldn't matter much, but in case any of my old bread baker friends was wondering, a few months ago Floyd agreed to change my online name to Sam (my name), instead of 'gvz', which was a reference to the pink floyd track of the grand vizier's garden party in ummagumma. Anyway, I wanted to be me instead of some alias. So I am Sam. Nice to meet you. Maybe some day I will put my picture on here.
After two years of keeping my liquid SD culture fed every day, a year ago, due to various reasons I ended up killing it. It is sad, but it happened. Life has been challenging but I'm keeping my chin up and I hope to make some breads again, but maybe without the SD.
Cheers!
-Sam
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Sam I Am?
Nice to see you back. Hope that times get better for you and looking forward to seeing some of your bread. -Varda
Hi, Sam! and welcome back :)
Waiting for your you new contributions.
-Khalid
Thank you. I didn't have any SD culture but I went for a simple plain ole white bread. At the last minute I added a lot of butter and milk, knowing in advance I was changing original hydrations but I didn't care. I mixed up a straight dough with AP and butter, honey, olive oil, etc. Very enriched white. I put the dough into the fridge for several hours but I think it was too cold there. Anyway, finally I did the rest in a large Pullman pan at room temp, 3lb worth of dough.
Came out great but not sandwich bread as I was hoping for because I put too much fat into it. I made a 3-lb Brioche by accident. :-)
:)