Sourdough

Mar 09, 2008 12:55

I got up this morning, made us coffee, read LJ, and made sourdough pancakes with the levain my friend gave me. Oh! Sooooo yummy. I used this recipe but used a whole cup of Silk which I think was too much. That said - they had a really lovely *light* texture, and an intriguing flavor. I actually liked them much better with a thin smear of homemade ( Read more... )

the bitch, baking

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la_directora March 9 2008, 17:27:00 UTC
Oooo...sourdough pancakes...

I'm so frustrated right now that I haven't had a day in this past week, and won't have one for at least another week, where I'll be home long enough to do a levain loaf. But I'm going to feed my "bitch" and refrigerate again just to keep it alive until I do. I'm thinking of making a simple commercial yeast loaf tomorrow, though, as I have no bread in the house.

I think it may be my fault that your levain is gooey and mushy, because I gave it to you that way. Seriously, I think if you add more flour so it gets to that "stiff dough" texture, it would work. That's what I'm going to do when I feed mine today. And I'm also thinking of making that fruit and nut bread next, because the flavor is AMAZING.

Your references to "The Bitch" are amusing me, too. Love it. :)

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nex0s March 9 2008, 21:47:00 UTC
think it may be my fault that your levain is gooey and mushy, because I gave it to you that way.

Nah. The first day I got it home - before I got your email - I fed it just dough FLOUR and stuck it in the 'fridge and had a nice stiff levain. It's the HUGE amount of water that gets added to it. The recipe you sent me says 1 1/3 cups H2O, and 1 1/3 cups of flour. I think it is too much water. Next time I will use less and see how that works ( ... )

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la_directora March 10 2008, 04:31:51 UTC
No, that much fruit/nut mix really does fit into the dough. The trick he taught in class that he doesn't mention in the instructions, which I thought was REALLY cool, is to put the fruit and nuts in, don't worry too much about mixing it in well, and then let the dough rise AROUND the fruit and nuts. I've ALWAYS had a problem getting the right amount of fruit and nuts into a loaf with every recipe I've ever used that had 'em. With that trick, now I know how to do it.

I'm sure your bread with less will turn out fabulously. (It certainly LOOKS awesome.) But if you decide to do it again, that's what I would suggest.

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