Quote:
Originally Posted by Tones
Quote:
Originally Posted by Advocate
Printable View
Quote:
Originally Posted by Tones
Quote:
Originally Posted by Advocate
Bi had the day off, so I decided to bake bread. I have been neglecting my starter; I think that I have only fed it once in the last month. The recipe that I was given uses commercial yeast as a supplement, but I have decided to just let the starter do its work, this skipping the additional yeast.
Because the starter was pretty weak from neglect, I let the dough rise overnight. I formed it into two small loaves, and let it go through its second rise for 2 1/2 hours (precisely how long it takes for the last two episodes of orange is the new black and to clean the kitchen). I preheated the baking stone at 425 for about 45 minutes.
The finished product:Attachment 72525Attachment 72526
The texture is quite good; soft, and a bit chewy. Attachment 72527
However, the flavor is a bit off. It is a bit too acidic, and tasting a bit too... Fermented. It may be due to the extended first rise at room temp, or it may be because too much of my yeast was dead from the get-go. Perhaps after a few weeks of taking care of the starter more regularly, the ratio of live healthy yeast to dead yeast and bacteria will become more favorable for good flavor.
Send me the recipe. I maybe able to help.
Made banana-plum halva with pistachios, but dark brown foods don't always photograph well.
Sup, Nick and Josh.
Fucker.
I love Spanakopita.
Making some homemade bacon and I just put it in the smoke. Going for a simple pepper and hickory smoked bacon this time.
Holiday baking people, its the perfect excuse to have a few beers.