
Now the sourdough is training me. I made a batch of bread dough last night using my usual instincts but, when I checked it this morning, it had risen in the bowl to a flat top – not the gracious curve I expected. That even after I had added gluten, which should have given it some extra body. Before loaving it, I kneaded in a lot more flour, but it still doubled out instead of up. Oh, it tastes great, by the way. It’s just two fragile (one loaf broke in half when I picked it up) and all that extra kneading, instead of punching down, Made for very tiny bubbles. Take it, Don Ho.
I expended nearly 40 cups of flour raising up this sourdough and, by gum, I’m gonna figure out what it takes to make great bread with it. The flavor is perfect. It just needs more body.
Update: Alternatively, I could go to Mark Preston's Blog and read how to do it and save myself a lot of trouble. Mark is an expert food preserver and a longtime cyber-buddy. His site is highly recommended!
9:16:32 PM
|
|