Thanks to my wonderful daughter taking over for me, yesterday, we had a couple of fresh loaves of bread to try this morning. I'd started by having the dough baby soak overnight, then added flour to make a sponge. After several hours, this is what the sponge looked like. My daughter set aside half of … Continue reading Babcia’s Bread Experiment: awake!
For the next while, as I remove part of the dough from one batch to use in the next batch, I will be taking out slightly larger pieces of dough, to make larger batches of bread with it, next time. Our flour canister is tall and narrow, so I've made a point of flattening the … Continue reading Babcia’s Bread Experiment, part 8: ham and cheese roll!
After yesterday morning's cat disaster, the girls were kind enough to drop their own projects and take over cleaning up. While I was doing my rounds outside, the furry little monsters created another mess. One of the jade plant posts I'd managed to shield from their digging got knocked to the floor. *sigh* I was … Continue reading Babcia’s Bread Experiment, part 7: having fun
Okay, so after accidentally killing off our ball of old dough "yeast", I had to start over. Since I have no idea how my grandmother got her first ball of old dough, this is all a guessing game, anyhow! This time, I went with another old technique: the sponge. It's just 2 cups warm water, … Continue reading Babcia’s Bread Experiment, part 6: restarting
Our first batch of bread using old dough, in the manner my Babcia used to do, is now done. I did mess up a bit, which I will talk about below. Here is how the dough looked after the first rise. I had left it for about 1 1/2 - 2 hours, give or take. … Continue reading Babcia’s Bread Experiment, part 3c: all done, and where I screwed up
First, you may have noticed a change in the menu at the top. I now have a separate tab for sourdough. If you're looking for information on making a sourdough starter, or trying some of the recipes we've been using, that's where you'll find quick links to all the relevant posts. There's a reason I've … Continue reading Let’s talk about yeast
Today my daughters did the baking, starting with a sourdough "batter" bread. There's a reason the word batter is in quotations... The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they've come up with. Like this... I love the little doodles! … Continue reading Sourdough “Batter” Bread, with recipe
A new sourdough. And it has a name. I put a Post-it note on the cover, with the date I started the starter. This is what I found added to it, this morning. 😀 Our girls are too funny! The Re-Farmer
This is a bread that needs a LOT of time! The finished result, with its tangy sourdough flavour, is well worth it. Begin by preparing the starter the evening before. We used our rye starter, The Rye of SourOn, but a regular starter can be used as well. Overnight Sourdough Rye Bread Overnight starter: 1 … Continue reading Overnight Sourdough Rye Bread
The following is the Rogers Basic Rye Bread recipe, modified into a sourdough version. We have never used lemon juice in bread baking before, but the packaging for our rye flour recommends it as a conditioner for no-additive flour. In fact, the packaging is very enthusiastic about the use of lemon juice in bread baking! … Continue reading Basic Sourdough Rye Bread