Good morning again, everyone. It's yet another cold and frosty start to the day although I gather these will soon stop as we get warmer air in from the south, I'm really looking forward to the time when I can draw the curtains back, fling open the French windows and let the fresh morning air flood into the house.
Not yet though - far too chilly!
Yesterday was pretty cloudy after a sunny start that got me washing and pegging out a load before leaving for Circuits. No rain though and a bit of a breeze pretty much dried the clothes so I was happy with that.
The crust was lovely and firm and crunchy, the flavour was totally different and really had a sourdough tang to it but the texture was a bit dough-ey as you can see.
And it's too flat!
However, for a first go - semi-go - I was really happy.
Obviously, I taste tested a slice before popping the rest in the freezer.
If I wanted a pure sourdough, this would be wrong but by adding the very little sprinkle of commercial yeast, I made sure there was no waste and I am happy with that. You've got to start somewhere. :-)I'm happy for another reason too. Both Bubbles and Squeak were much more energetic yesterday. Squeak doubled in about six hours and Bubbles, which (who?) I didn't feed in the morning, decided enough was enough and gave me some action too; not as much but better than before. She is obviously still alive.
I have learned that I was either brave, foolish or plain ignorant to start with a 100% rye starter as these ancient grain flours behave very differently to the white and wholemeal flours. And, generally, these starters don't bubble, they just grow! So now I know!
I do want to start a white flour starter. Bubbles and Squeak will be combined with some going into the starter jar and the white flour starter (which should bubble properly) can be Bubbles II
Squeak may soon be strong enough to consign to the fridge between weekly-ish feedings.
We will see.
I have a busy morning. Chris and I will be walking down to Groove and back again, I then have to do the blood pressure thing and have breakfast and then I'm whizzing off to the dentist for the next part of the implant treatment which is, I believe, just taking measurements, etc, so the top part can be made. Then, in a fortnight, I will go back to have it put in and do the bad bit - pay the remaining 50%.
Hopefully the afternoon will be simpler!
Have a lovely Tuesday, everyone! Take care and stay warm. xx
Your loaf looks great!
ReplyDeleteI hope your dental treatment goes well. Xx
Thanks, Jules. I am sure it will - nothing invasive today, I think. xx
DeleteI wouldn’t agree with your comment on rye starter! They’re the easiest to get going, and best at coming back from long rests in the fridge. I have rye and wheat starters, and you can really tell the difference in terms of big bubbles and consistency. I wouldn’t use white flour for a starter; the bits of the grain that feed the good bacteria have all been removed. I use a kind of “semi wholemeal” stoneground flour for my wheat starter — it’s just off-white. Not sure what that would be called in English.
ReplyDeleteInteresting. Thanks for this, Veronica. I guess there's as many opinions/experiences are there are bakers. Everything I've read advises starting with white but what do I know? I'm just starting and it seemed to be very slow but . . .I do like the sound of rye being easier to refresh because I only bake for me and, occasionally, for family so won't want to make loads anyway unless I can find a willing volunteer to take it off my hands. :-)
DeleteI don't know what that sort of flour would be called either - maybe one could get the same effect by mixing white and wholemeal?
Anyway, both Bubbles and Squeak are doing brilliantly today - they are trying to escape - so I do want to try a white starter. It's all good fun. :-) xx
I think that Bubbles and Squeak when combined should formally be known as Squbbles, then we will know you are talking about the new marriage of sourdoughs. ;-)
ReplyDeleteROFL. I absolutely love that. It's not exactly a marriage as they are the same, both 100% rye. Bubbles was so slow, I decided to have another go.
DeleteHowever, what a perfect name for the contents of my discard jar which will be a mix of both (when the white gets going). Bubbles, Squibbles and Squeak!
You're a star! xx