As I gain momentum to do the yard work around Casa PG, my starter seems to be doing the same for a similar reason, warmer weather. I admit to using a bit of IDY in my loaves that include bulgur, one of which is baking while I hunt and peck upon the keyboard, but for the most part my anxiety about my starter is diminishing.
This first loaf is a sample of the sourdough with bulgur loafs. They still have a taste that appeals to Mrs PG and I. They're also good for day to day use with some peanut butter or in a turkey and Swiss cheese sandwich.
My most recent foray into the wonderful world of rye breads worked out well in terms of texture and taste. The crumb was soft and the caraway seeds, which I found at a Penzey's store, were just bright enough to stand up to bratwurst and some hot horseradish. This wasn't a loaf for a smear of peanut butter in the morning, it's meant for sandwiches and stews. Be sure to use an overnight retarded proofing.
Starter
150 g at 100% hydration, fed with
75% AP/25% whole rye
Main Dough
288 g bread flour
72 g whole rye flour
230 g water at 85F
12 g or 1/2 Tbs honey
9 g kosher salt
9 g caraway seeds
The leafs are starting to fill in on more trees. Tomorrow, 15 April, is our area's average lost frost date with no forecast for frost in the next ten days. Our daffodils are quickly fading away but our tulips are emerging as the color in the flower beds. All but one of my peony plantings have stems reaching twenty inches or more and I haven't been outside since yesterday so that planting may have caught up.
The juncos appear to have left the yard for their migration northward and have been replaced by more regular visiting red winged blackbirds. It's still too early for the return of the hummingbirds in our area.
Comments, humor, and questions are welcome.
This first loaf is a sample of the sourdough with bulgur loafs. They still have a taste that appeals to Mrs PG and I. They're also good for day to day use with some peanut butter or in a turkey and Swiss cheese sandwich.
My most recent foray into the wonderful world of rye breads worked out well in terms of texture and taste. The crumb was soft and the caraway seeds, which I found at a Penzey's store, were just bright enough to stand up to bratwurst and some hot horseradish. This wasn't a loaf for a smear of peanut butter in the morning, it's meant for sandwiches and stews. Be sure to use an overnight retarded proofing.
Starter
150 g at 100% hydration, fed with
75% AP/25% whole rye
Main Dough
288 g bread flour
72 g whole rye flour
230 g water at 85F
12 g or 1/2 Tbs honey
9 g kosher salt
9 g caraway seeds
The leafs are starting to fill in on more trees. Tomorrow, 15 April, is our area's average lost frost date with no forecast for frost in the next ten days. Our daffodils are quickly fading away but our tulips are emerging as the color in the flower beds. All but one of my peony plantings have stems reaching twenty inches or more and I haven't been outside since yesterday so that planting may have caught up.
The juncos appear to have left the yard for their migration northward and have been replaced by more regular visiting red winged blackbirds. It's still too early for the return of the hummingbirds in our area.
Comments, humor, and questions are welcome.
No comments:
Post a Comment