No 10.2021 #sourdough - need to work on that rise, otherwise tasty
Dinner: Lemon risotto with prawns
This cloud makes me shiver
Sitting in the garden, getting some sun, reading a book …
And hike I did. Very nice in the sun, quite chilly in the shadow.
There’s a bit of a moral dilemma this morning. I’d like to take the bike for a spin. The sun is shining. But, still -3 C outside.
Brrrr
Cycling is no fun if you alternate sweating with freezing.
Compromise with a hike?
No 9.2021 #sourdough is quite different. The difference started with me grabbing the wrong organic wholemeal flour in the supermarket. Wheat instead of rye.
- it is much easier to clean wheat starter off utensils
- the rasise of the starter was the same
- mixing the dough, basically no difference
- kneading the dough, very different. My bread has 600 g of flour, of which 100 g are in the starter. With only 100 g of rye the dough remains liquidy. The whole wheat version comes together as a “ball”
Colour and texture of the crust were also different. But that might have been my impatience which shortened fermentation.
Taste is great though.
#sourdough has done its thing
Focaccia - not a #sourdough, but pre-fermented over night in the fridge.
No 08.2021 #sourdough
