SC - sourdough experiment #2

[Morgana Abbey]

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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