I finally decided that I needed to take the plunge and make a loaf of sourdough with my new starter. I was a little anxious about it, but thanks to Emilie’s Sourdough Beginners Guide at the Clever Carrot I am feeling like I might be able to pull this off.
I tested my starter – it floated (a little?) and added some to the filtered water, olive oil and flour called for (see the site linked above for the recipe). I let that autolyse for 30 minutes and then added the salt (grey fleur de see). I’ve rigged up a little proofing area on the counter with a lamp and 60W bulb to see if I can warm things up a bit.
Every 30 minutes I pull the dough up and fold it over on itself. Pull and fold four times – with a ninety degree turn of the bowl each time then cover it back up and wait. The folding and turning happens during the first two hours, then it’s just a long? wait until the dough is about 150% of the original volume.
I left it overnight in the refrigerator to proof. It was puffy and lovely in the morning and I left it until about the afternoon to bake. I preheated the cloche to 450 degrees then side the dough in and popped on the cover. It baked for 20 minutes and then I lowered the temperature to 400 degrees for another 20 minutes. Lastly, I removed the top and cooked another 5 minutes.
This afternoon I started a new sourdough culture, signed up for an online bagel class and cultured a quart of cream for butter……
I was gifted a dry San Francisco sourdough starter from a very nice man that lives near-by. Today I combined it with 1 cup of warm spring water (85 degrees) and 1 cup of Bob’s Red Mill All-Purpose Flour. I put it into a warm place (85 to 90 degrees – bottom drawer of a dresser that sits over a heat vent) for four hours. At the end of 4 hours I took off 1/2 cup of the mixture, which was doing nothing, and added another 1/4 cup of flour and 1/4 cup of warm water. Now it’s back in the drawer, tucked in for the night.
I finished up this evening by culturing a quart of cream with a creme fraiche culture to thicken it up for butter making tomorrow. I just heated up the cream to 86 degrees, dissolved in the culture and now it’s resting on the counter until morning.
I also signed up for an online Bake the Best Bagels course on Udemy. It’s taught by Teresa Greenway and was on a flash sale for $9.99. It looks like it will be a lot of fun.
This may be a good day for reading. It’s 10:30 in the morning and already 77 degrees out.
I made buttermilk biscuits and country gravy for the boys this morning. We add fresh rosemary to both the biscuits and the gravy and they all seem to love it.
The biscuits are great on their own too. With a little clotted cream and some hedgerow jelly.
Combine and blend
- 3 cups flour
- 2 T sugar
- 1.5 t baking powder
- 1 t salt
- .75 t baking soda
Cut in 1.5 sticks of cold butter the add 1 – 1.25 cups buttermilk (no buttermilk, no problem, just add a T or so of lemon juice to regular milk). Bake at 350 degrees for 25 – 30 minutes.
I’ve been trying to tackle small. manageable jobs this summer during the heat. This morning I worked on the side entrance that leads into the dog run behind the garage. There was a bunch of cedar chips, leaves and dirt all over the sidewalk, the fig tree was attacking everyone that tried to pass by and the bike rack and old water barrel that we never use was just piled up (for two years). I moved out the junk, built a support for the floppy fig branches, swept up , weeded and put the recycling and waste bins in their places.
2 1/4 cup flour
pinch of salt
1/8 t chai tea spices
1 cup lard
up to 5 T ice water
- mix the dry ingredients by pulsing in a food processor bowl
- add the lard and pulse until the mixture resembles a coarse meal
- incorporate the water until the mixture just comes together into a ball
- flatten between food wrap and chill until needed.
Pumpkin Pie Filling
- 1 sugar pumpkin
- 1/2 cup brown sugar
- cut in half
- scoop out seeds and slime
- add 1/4 cup brown sugar to each half
- wrap in foil
- bake at 350 degrees until soft (about two hours)
- 1/2 cup brown sugar
- 16 oz cream cheese
- 2 cans sweetened condensed milk
- 1/2 t dried ginger
- 1 t cinnamon
- 1/4 grated nutmeg
- 1/8 t ground cloves
- 6 beaten eggs
6. Combine the following – I use the food processor
- Scoop out pumpkin fresh while still hot (pour off and retain liquid) – you’ll need 3 cups
- mix in cream cheese
- add in other ingredients
7. Pour into pie shells and bake at 350 degrees about 50 minutes or until the center in set (barely jiggles)