Sourdough Shenanigans

A 6-post collection

Bread Day part 2

Wholemeal flour rises REAL slow, so I give it the maximum possible time to do stuff. I'm worried that the dough is really dry.

Probably the third iteration of bread will be much better because I won't spill water on my surface and I'll know about a proper surface to flour and all that nonsense.

This lot will be better than the last lot. The next lot will be better than this lot. That's what progress is.

Speaking of progress, my breads are resting for a sum total of four hours, but three hours in, I am warming up the oven and the Dutch Oven within.

So that's theoretically time I can edit that firkin podcast.

I have no idea how this is going to go when quarantine is over and I have D&D night to deal with as well as a bunch of breads on Friday.

Onwards, one problem at a time!

Bread Day the Second!

I got enough wholemeal flour to make a loaf and keep the starter alive, so I'm making some proper sourdough that hopefully won't go flat as a tack this time.

I also made some pancakes and I think I've perfected the recipe enough that I can put the final version up on my foodie blog.

The bread will likely appear there tomorrow. Sourdough takes time. Lots of time. Lots of time and heaps of flour.

I only realised yesterday that the reason

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Bread Day!

I made starter harvest pancakes and I have one batch of starter growing on the countertop ready to make some firkin multigrain sourdough. YEAH!

I got maybe a half hour before I need to start mixing and whatnot. I shall be measuring some of the important stuff with the house scales after I'm done with the blog.

If you're reading this, there is already bread underway.

Today's nonsense is going to include another episode of Inter-Mission and attempting to refine the backlog

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Thursday Already? AUGH!

Well, I have definitely been keeping busy. This morning's experiment is muffins, which are still in the process of cooking in the oven.

Last time I checked, they were looking pretty good.

The last thing I need before publishing my progress is the actual cooking time.

We're up to one hour now.

I still have all my other output to do, but by gum, I know I can do it.

Figuring out what to quit so I have more time for fun

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So Sideways...

Harvesting and feeding the sourdough takes me some time, and I really should be blogging about it all. The problem was where to put it. Instagram has turned into phone-only nonsense and putting a recipe up there is not my best way to waste time.

I briefly entertained using somewhere like Squarespace, but I think they cost money.

However, I also have an alternate Steemit account [which reveals more about me than I want known here] so the entire sourdough experiment will

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SIDEWAYS! As per normal...

I began my experimental sourdough starters on Saturday and had a "harvest" this morning of sourdough leftovers.

I say "leftovers" because part of the sourdough starter brewing process is halving the starter and getting rid of one half. You should know by now that I hate wasting stuff, so I considered myself blessed when I found out that there are several ways to cook and eat that.

One dude fries it up with fresh herbs and stuff on top and uses the

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