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The second refreshment left me with a wad of dough roughly the size… - A little less than a happy high
komos
komos
The second refreshment left me with a wad of dough roughly the size of a baseball. Its scent is still more akin to beer than sourdough, but the taste seems to be moving in the right direction. It's out, presumably set to rise for the day, and assuming that the rise doesn't stall or otherwise fail, I'll be assembling the last bits needed to turn this into a proper loaf of bread. So far, the process has required nothing but whole wheat flour and water, but tonight we'll be switching off to bread flour, presumably for the extra gluten it brings to the party.1

If the rise doesn't happen properly, I'll be sad, but will probably give it another go with a slightly different technique.2 Wild yeast is supposed to be ubiquitous and fairly aggressive, so I'm working under the assumption that if I keep plugging away and trying different things, sooner or later I'll have myself a working culture. Heck, if this works right, I may go so far as to attempt a sour mash. It won't be a proper Flanders Red or Oud Bruin, but there might just be enough character in my neighborhood's microbial landscape to give it some interesting character of its own.

Here's to wishful thinking.

~*~

1This came unbidden, I swear. It leads me to the conclusion that I watch too much Alton Brown.
2True to form, I'm still fretting.
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Comments
transcribe From: transcribe Date: August 9th, 2006 06:57 pm (UTC) (Link)
oops. here it is. nevermind.
komos From: komos Date: August 10th, 2006 02:01 pm (UTC) (Link)
So far, unexpected results. More details forthcoming.
starflow From: starflow Date: August 9th, 2006 07:24 pm (UTC) (Link)
It is not possible to watch too much Alton Brown. I am currently on a mission to replicate his papier mache chicken. Fry some more!
komos From: komos Date: August 10th, 2006 02:00 pm (UTC) (Link)
Wait until I start dressing like him.
starflow From: starflow Date: August 10th, 2006 05:29 pm (UTC) (Link)
I think it might be difficult to get hair like his from yours, but it can be done!
komos From: komos Date: August 10th, 2006 05:46 pm (UTC) (Link)
I have powers.
coquinaria From: coquinaria Date: August 10th, 2006 07:29 am (UTC) (Link)
I follow your adventures with wild yeast with great interest. I tried the same in the Netherlands two years ago, but the little critters over here were not 'sourdough-compatible'. Maybe I'll try again, inspired by you.
My 'tame' sourdough died over the holidays, I am now trying to grow a new batch. It is very strange, but bread shops that claim to bake their own bread (instead of getting it delivered) including sour dough bread, are unable to provide me with even the smallest amount of sourdough to get started again. Maybe they are just unwilling, but it makes me wonder ...
komos From: komos Date: August 10th, 2006 01:59 pm (UTC) (Link)
I hope you don't follow entirely in my footsteps. The loaf either didn't rise or was so sluggish after 6 hours that it was largely impreceptible. Instead, the dough spread out and got kind of moist. The only thing I can think of is that the non-yeast critters managed to overpower the yeast.

Because it's actually kind of tasty in its current state (and because I'd like to have some fresh bread for the weekend), I kneaded in a commercial yeast culture this morning. Hopefully that will take off.
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