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- The Sourdough Saga: Reviving the Starter | The Fresh Loaf?
It rose slowly in the fridge and after I took it out into room temperature, it got up to doubled in size in about an hour. That's where the sponge crust recipe stands so far.
The Sourdough Saga: Reviving the Starter
It is a work in progress and will probably be lower in hydration next Friday but I haven't given up yet. The garden is fading fast out there. The summer really put the big hurt on my peppers and basil this year, two plantings that usually scoff at hot days. It is time to start ripping the under performing plants out and cleaning up so I have less to do later on when the weather is less conducive to working outdoors.
The lawn is making a feeble comeback after an application of Milorganite fertilizer and rain on Friday afternoon. We still need a lot more rain to get out of the drought and to soften the ground to make weeding much easier.
Recent visitors to this blog's visitors list have come from S Korea, Egypt, and the Ukraine. Comments, humor, and questions are welcome. Postal Grunt January 22, at PM.
Newer Post Older Post Home. As I sat by my kitchen […].
I have a lot on my mind right now. With my plate already full, I have tried to keep myself busier than usual, just so I do not worry too much. I turn to baking at such times and this time I am baking a […].
Yes, it has been a while since I featured dessert here. I have been ranting about my busy schedules and that meant less baking. Last week though, I made this easy roman custard which literally requires 3 ingredients which are usually part of a pantry […]. It feels like I have been away for so long. But last week my body decided to give up on me and I was bedridden for a week.
All I […]. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address.
Toggle Navigation. Tag: baking. March 9, Not […] Advertisements. Starter reached peak at about 6hrs. From there I did a little float test and added g to a bowl with g flour and g water. Mixed and let autolyse for 1hr. Mixed in 12g salt and 10g water and kneaded for 10 ish minutes.
Sour is the dough: Perfect Homemade Slow-risen Sourdough