I made delicious sourdough discard pancakes on the weekend. Yesterday I made a few loaves of bread with 15% Whole wheat white and 85% AP. I've been making the dough and putting in it baskets in the refrigerator overnight. In the morning I turn the oven on 500 and then go out for a long walk. Ready to begin baking when I return. This seems to work best for my schedule and we don't have to wait all day for great bread.
I'm trying my first loaf tomorrow...it's chillin' in the fridge right now. I don't have much hope as it wasn't a pretty, smooth ball when I put it in there but I'm hoping for a miracle. I do subscribe to ATK/CI but I'm looking forward to the return of your newsletter! I should have printed your timing schedule on the scale up-to-bake process as I did it following the recipe on the website
Still here, making my own bread each and every week. Apart from the tastiness and convenience of making my own bread, the sourdough starter (Levin) I created in and out of my own environment seems to have transformed my digestion. I think I've re-colonised my microbiome. So thanks Andrew for inspiring me with the #quarantiny.
Andrew, congratulations on being honored for your newsletter. I will really look forward to reading more, as I am totally bread-obsessed. Mostly pizza and sourdough, but lately I've really gotten into salt-rising bread, which is highly fascinating and delicious, if a bit frustrating to master (still working on that!) In pane veritas!
Can't wait to see where this goes, AJ! Having had the privilege of working with you for 11 years (eek!), I know it's going to be beautiful and surprising and educational.
Thanks! I'm waiting -- with bated sourdough starter -- for the resumption of your newsletter!
Looking forward to your return here! We miss you! I've been happily making about 2 loaves a week using your initial recipe.
Was bummed that the scallion pancake recipe went away, as I hadn't copied it down, and was just about to try it when you had to take things down.
Tiny and I miss you but we are super productive! Best wishes!
I made delicious sourdough discard pancakes on the weekend. Yesterday I made a few loaves of bread with 15% Whole wheat white and 85% AP. I've been making the dough and putting in it baskets in the refrigerator overnight. In the morning I turn the oven on 500 and then go out for a long walk. Ready to begin baking when I return. This seems to work best for my schedule and we don't have to wait all day for great bread.
I'm trying my first loaf tomorrow...it's chillin' in the fridge right now. I don't have much hope as it wasn't a pretty, smooth ball when I put it in there but I'm hoping for a miracle. I do subscribe to ATK/CI but I'm looking forward to the return of your newsletter! I should have printed your timing schedule on the scale up-to-bake process as I did it following the recipe on the website
Still here, making my own bread each and every week. Apart from the tastiness and convenience of making my own bread, the sourdough starter (Levin) I created in and out of my own environment seems to have transformed my digestion. I think I've re-colonised my microbiome. So thanks Andrew for inspiring me with the #quarantiny.
Waiting and ready
Andrew, congratulations on being honored for your newsletter. I will really look forward to reading more, as I am totally bread-obsessed. Mostly pizza and sourdough, but lately I've really gotten into salt-rising bread, which is highly fascinating and delicious, if a bit frustrating to master (still working on that!) In pane veritas!
Can't wait to see where this goes, AJ! Having had the privilege of working with you for 11 years (eek!), I know it's going to be beautiful and surprising and educational.
waiting for your whole wheat sourdough recipes eagerly!