SC - sourdough experiment #2
Morgana Abbey
morgana.abbey at juno.com
Sun May 14 10:00:04 PDT 2000
OK, Experiment #2 is using the pane francese con biga recipe in Ortiz's
The Village Baker (my favorite book for breads) Can you tell I like
playing with sourdoughs?
Starting shortly after midnight (that making it May 13),
1 c. friendship starter
1/2 tsp. yeast
1 c. flour
3/4 c. water
All nicely mixed together. It will be soupy--don't panic--that's the
biga portion of the show. Covered the bowl and went to bed.
1400 hrs 13 May 00
Biga is all lovely bubbly. Mixed in 1/2 tsp. salt and 1/4 c. cold water.
Incrementally added in 1 1/4 c. flour. Then kneaded in an extra 1/2 c.
to make the dough. It was really sticky before. And it's been raining a
lot so the humidity is way up. (My hair threatens me with fluff-chick
look)
1730 hrs
We road trip the nicely rising dough to a friend's house. (Hey, we're
making the door for my ger.) Punched it down and divided it up. I made
most of it into wraps for turkey dogs. The rest was rolls--had to have a
control sample. Let it rise while we sawed the wood, then put the tools
away--approx. 1 hr.
Baked at 350 F, about 20 minutes.
Mildly sour, much more of a yeasty-wine scent and flavor.
I think this method may be the perfect sourdough for wussies. Once they
accept this flavor, you can graduate them to real sourdoughs.
Experiment #3 is starting now.
Morgana
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