Our homework, until we meet again on Tuesday, is to feed our levain, or bread starter. This means taking 40 grams of starter and combining it daily (twice a day if you're a keener) with 100 grams of water and 100 grams of flour every day for a week.
For this I need a scale, as weighing ingredients is at the heart of baking, as much a science as an art. So far I've been using an old Weight Watchers scale, and it's tippy at best. Thinking about upgrades. Still, it seems to be working as daily, the yeasty smell increases. "Wild yeast" from the air is settling into my flour and water mixture, making is all goopy and sweet.
I really enjoyed my class this week, when we made a "ladder" bread, studded with cheese and hot peppers. But, as usual, I am the least talented in the bunch (this is my fifth NAIT course since I became food writer three years ago and I am now used to my bottom-rung position - these are extreme foodies, don't forget). Still, I amuse myself, always the key. Check out my ladder bread dough, more Edvard Munch than Peter Reinhart.
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