With my sourdough starter active and friendly, I've been baking some fantastic bread. I figured you may need something to do with all that starter, while you wait for second recipe in the fried chicken and waffles duo.
Each day, when I feed my starter, I have to do something with about 1 cup of it. Some days I make pretzels, some days I make waffles and others I just bake some bread. I've learned about half of what I know about bread baking from the King Arthur website, and the other half from the Tassajara Bread Book. The recipe I'm sharing with you below is simple, and almost never fails the patient. I do come from the school of "patience and time are more important than tenth of a unit measurement by weight" for baking. If that's not how you roll, you should probably stop reading this post now.
First addition ingredients:
- Day 1:
- 1 Cup fed Sourdough Starter
- 3 Cups Flour
- 1/2 Cup warm water
After 6-8 hours of sitting in a warm spot I am going to ask you to do something crazy. Put the bowl in the fridge over night. Just stick it in there, all covered up. Why, you ask? Because the sourdough culture will make more sourness if it finishes the rise cold. I remember reading something once about how the lactobacillus make more acetic acid in one state and more lactic in another. Cold makes it more sour.
Second addition ingredients:
- 2 Cups flour
- 2 Tbs Sugar
- 1 1/2 tsp Salt
The following morning, take it out of the fridge and let it sit in a warm spot. As the sponge, as it is now called, comes up to room temperature you'll want to mix in 2 more cups of flour, the salt and the sugar. You can use a standing blender with a dough hook or just your hands, but give the dough a good solid knead. You want it a single, homogenous mass of dough and easily fall/tear off the dough hook without leaving much if any stuck and behind, or cleanly off the walls of the bowl you are mixing in. Form the dough into a single ball, put back it in a bowl that'll let it double in size while rising, cover and let rise at room temperature for at least two hours and up to however many hours you need to feel the dough has risen enough to bake. This is where patience and time come in. Don't worry about it, just leave it alone. If 6 hours or so have passed and you don't think it'll rise any more, bake it anyway. Check and see if it feels warm to the touch or cold. If its cold, put it someplace warmer. If it is warm, heck... bake it! See what happens. I got surprised the other day by a loaf that looked like it had turned into flat, liquid-y batter but when baked had huge fluffy windowpanes in it.
Gently split the dough into two balls and shape into whatever sort of loaf you'd like. I go for round balls and then let them do a final rise in these lovely bread proofing baskets. They leave lovely patterns of flour and indentations in the loaf, as it finishes rising, that add a nice touch. Once the two loaves are doing their final rise, I'll preheat the oven to 425F. I bake directly on my pizza stone, so I'll let the oven sit for 5-10 minutes after it indicates it is preheated, just making sure the stone is consistent with the oven.
I dust my pizza peel with flour and flip the proofing baskets over on it. I score the loaves with 1/2 deep cuts to allow them to vent without splitting, then I spray them down with water and slide the loaves onto the stone. After 5 minutes I'll quickly open the oven door and spray the loaves and oven with water again. Trying to keep the oven slightly humid so the bread can keep expanding and stretching before a crust forms. I give the loaves 20 minutes at 425ºF and then turn the oven down to 375ºF. I give loaves this size about another 40-45 minutes at 375º. You can always pop bread back in the oven at 325-350ºF to freshen them up.
Baking with sourdough is fun, and simple. Waffle recipe coming.
Previously on Boing Boing:
As marijuana slowly becomes legal across America, a New York cherry magnate has shot himself in the head as law enforcement uncovered a large stash of weed, cars and cash hidden in his plant. Gawker has the story.
"Underground, it was really 'Breaking Bad,'" said the astounded law enforcement source.
I've been riding with my Bell Bullitt TT for just about a year, and I still love it. Bell recently released this fantastic new paint scheme with Roland Sands Design.
I love the fit and finish of this Bell helmet. The TT, in addition to getting me lots of comments, compliments, and questions, has some of the nicest suede-y interior and shiny bits I've had on a helmet. Nearly 8k miles of riding and the helmet really looks very close to new. It feels fantastic. Still a snug fit that doesn't wiggle as I turn my head about, but certainly broken in.
I've swapped the clear bubble shield to the tinted version, and back, a number of times. I am tempted by the orange gradient shield. They are fairly simple to swap, requiring only that you look at how the notches all line up on the parts. Swapping won't mark up the helmet if you use something plastic to turn the bolts, I use a flat heavy guitar pick.
The helmet isn't the quietest I own and is not my choice for long freeway runs, a flat shield would change that. The bubble creates some wind buffeting when you turn your head at speed. It is, however, fantastic for most of my daily running around town. The helmet just feels better with the shield a bit father from my face.
I'm also, still, happy with how the helmet vents. It vents a lot of air and I like that.
The Bullitt is one great looking helmet, and I absolutely love the new Roland Sands Design paint scheme. If I didn't already have the red bullseyes of the TT, I'd want that helmet. I really like RSD's jackets as well, they make nice stuff. Tough leather with good armor that looks fantastic.
Check out this surprisingly twisted and odd trailer for CRUMBS, a feature length science fiction film from Ethiopia.
"'She was having trouble adjusting her bra holster, couldn't get it to fit the way she wanted it to. She was looking down at it and accidentally discharged the weapon,' said St. Joseph Public Safety Director Mark Clapp." (via MLive)
Classic Movie Themes claims this show is a cult classic. I just somehow remember it as being really good. Here is the pilot episode.
Winter is drawing to a close in California, and that means shedding time. I use a combination of brushes to keep my home, and my Great Pyrenees, manageable.