LAGNIAPPE | TAKE
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Post by jimz on Oct 20, 2013 8:30:17 GMT -6
Time to feed King Arthur sour dough starter. Been a while since I had done that. So out the fridge it goes for it's feeding. Remember not to use chlorinated tap water. I used beer for the liquid. All ready for a night out on the porch. Looks like it did well. Little cool on the porch last weekend. A hot and humid night would have been better for the starter. Not complaining, work out side for a living. Dough ball is ready to go back out on the porch. Sub a 1/4 cup of whole wheat flour in the dry ing. This is about a two hour rise. Turned the dough out on the counter to divide in half. This is a two loaf recipe. Just as the recipe says, gently form into two loafs. Back out to the porch for the final proof. Forgot to take a photo after proofing and slashing. Brushed the top with a egg wash and sprinkled sesame seeds and flax seeds on top. Out the oven and cooling on the rack. IEEEEE!! Think I did all right with this loaf. Sliced up and ready to eat. The crumb came out really well. Happy with that. Gave the second loaf to a new co-worker. Got a thumbs up from him. Been a yum brown bag lunch week -JimZ
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