Clearing the slate
I finally revived my starter, after parking it for a few months because I don't need to bake much with my son in college. Well, one jar of starter was GONE, miserably so, but luckily I had a backup and fed it three times and we are on our way to bread!
I made olive sourdough (with a chickpea flour porridge, although can't say I tasted the difference lol) using the trusty no knead recipe -- I find it works much better with my schedule since it's mostly leaving the starter to do its work :)
Other than that, have been making fermented tea leaves and also my fermented chillis are just about ready...
No bread this past week, but we made our annual trip to the apple orchard, so lots of pie dough
I've been in co-production 🤣 of making bigger versions of my beery sourdough with 20% fresh mockmilled grain, seeds & lots of beer. Ohh, and I'm sifting the milled flour and making a Kochstück (covering the bran with boiling water) and adding that back to the dough with the salt & Brotgewürz after autolyse. I say "co-production" cause Donn has to do the heavy lifting since I had rotator cuff surgery and can barely scratch my nose!😱
No bread, but lots of baked goods — went for a pastry crawl in the Richmond neighborhood in SF with friends. Lots of excellent eats, but the highlight was a truly superlative bagel from a place called The Laundromat (who switch to making supposedly very good pizza in the evenings, which I'll have to check out another time). Worth a visit if you're in the area!
Made some major steps forward in my Gluten Free bread work with the help of Lorraine Fagela’s advice about psyllium husk and cider vinegar I learned at the kneading conference! It is really! Bread! I was then able to supply both the gluten full and gluten free bread for a birthday party with many gf people, I credibly gratifying to see it disappear into smiling mouths
Whole wheat pan loaf, which I think under proofed, a loaf of whole wheat and white flour with a better rise and texture, brioche again, all from The Perfect Loaf. Trying to reformulate Sourdough Granola 2 due to a recent blood sugar control issue by subbing buttermilk for sourdough starter and adding ground flax, but not a lot of difference. Next, I will approach the liquid sweetener. Currently it is pure maple syrup and a little date syrup instead of the dried fruit. I love this with homemade yogurt. I also include chia seeds, sunflower seeds and pumpkin seeds. Any suggestions ? Fiber and protein should help, but sugar of all kinds can be a culprit.
The biggest success this week was your Armenian rice pilaf from Serious Eats. It's the second time I've made it, but for some reason it turned out extra fluffy this go 'round. I made it to go with what we call "Ruhlman's chicken", which is his version of Thomas Keller's roast chicken (Ruhlman featured it in his 2010-ish blog post "America: too stupid to cook" (he's long-since taken that post down). Chicken, salt, pepper, cast iron skillet, 450F, 1 hour (or until 165F).
No bread baking this week, but we're still finishing a Tartine country loaf from last week (I slice and store in the freezer). It was actually a sanity check loaf - I'd had 2 the previous week that were woefully underproofed (one sourdough, one yeasted) and I thought something weird had happened. Turns out I was following recipes too blindly - just need to let the dough decide when it's fully proofed and ready to bake.