My next variable to change is the flour ratios for feeding the starter. I've been using Central Milling AP almost exclusively so it may be time to concoct a batch of 70% AP, 20% white whole wheat, and 10% whole rye to use over the next month or so. I've long favored the use of a bit of rye to enliven my starter and it looks like now is a good time.
This first loaf is a sourdough with a Tbs of raw honey from Thad and Tama's hives. There was also 5% spelt added for the special aroma that comes out of the oven as the loaf bakes.
On the other hand, this one came out with a great tasting crust that had the tang that lingers in your mouth after the bread has been eaten. It had a nice crumb and the walls of the alveoli were gelatinized.I have a feeling this is going to be one those loaves that I keep going back to until I feel I've mastered the technique.
166 g at 100% hydration
288 g bread flour
72 g white whole wheat
236 g water at 80F
9 g kosher salt
Even though we are now into the late summer season and the color of daylight is changing, my tomato plants are showing very little signs of early blight and the other afflictions that are common in my back yard. Good tomatoes are so common in the area this year that I'm having trouble giving them away. Joe F told me that he too hasn't had great luck with his cucumber and pepper production despite the better and timely rainfall of this year. The weather has brought us some very seasonal temperatures lately so lawns are turning brown, some trees are losing leafs, and the weeds are more easily overlooked.
The monarch butterfly migration has barely started so I'm reluctant to dig up some of the more raggedy looking flowers or to kill the milkweed. If I had planted some fennel in the garden, I'd know for sure they were in the area because their larvae(?) not only are attracted to the plants, they seem to strip everything off the stems.
Comments, humor, and questions are welcome.