Manifolds

April 26, 2008

Tiny Bubbles

Filed under: food — origamifreak @ 11:02 am
Tags: ,

Well, I tried again. This time the rise was 5 hours, and I measured the salt so there was more, which slowed things down considerably.

There’s more sour than before, but next time I think I want to try an 8-12 hour rise – that might even fit better with a weekday schedule, anyway:

  • Evening: Mix up starter, leave overnight
  • Morning: Knead and shape into loaves, rise all day
  • Evening: Bake, leave on cooling racks
  • Morning: Put loaves away

And talking about convenience, check out these suggestions

I forgot to save back some starter before adding the oil and salt and so have been nursing a tiny bit back with gradually increasing amounts of flour and water (and at the beginning, a tiny bit of sugar). Looks like he’s recovered, though – there are lots of little bubbles.

Also, Lisa sent me a copy of her current favorite baking book, Dough. It comes with a DVD so you can watch how he kneads and handles the dough. He spends his effort on incorporating lots of air into it. I bet those loaves would rise in the oven, even without yeast, they’re so bubbly. Lisa says she isn’t going to try that experiment, but I think I might, just to see.

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2 Comments »

  1. Hi! I see you’re enjoying getting to know your sourdough, too, just like I am, huh? 🙂 I’m finding that even spending a couple of days rising in the fridge makes an amazing difference! We made a batch of dough on Sunday, divided in half, and refrigerated the two dough balls and just pulled one out to bake Wednesday. . . wow! The other is still in the fridge – that will probably get baked this weekend while I’m trying my hand at sourdough whole wheat. . .

    Comment by ToyLady — May 2, 2008 @ 6:39 am | Reply

  2. Yeah, I need to try that fridge trick. I think I will, for my next batch. I also like the idea of having convenient dough balls waiting to bake.

    Comment by origamifreak — May 2, 2008 @ 10:48 pm | Reply


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