Bread making continues…

Even though temperatures are in the high 80’s, it is fall.

I think this is the warmest October I can ever remember here. Still, I’m back into bread making. Bread making is definitely an art form, and in the summer when I don’t make any, I have to get the feel for it all over again by fall.

I’ve been feeding my sourdough starter quite diligently sna it’s doing great. i probably have too many jars going as the counter is often filled with jars in different stages of bubbling. It looks a bit like a science experiment.

This in the jars just fed, so it will double in size.

This is the rye starter.

Yesterday, I made a sourdough sandwich loaf. It didn’t rise as much as I would have liked but it is a softer bread( the crumb that is). It has milk in it which will always make a softer bread.

My favorite so far is the sourdough rye. It is dense and just delicious. Today I’m going to experiment with a no knead sourdough rye. we’ll see??

Yesterday for Sunday breakfast I made sourdough banana pancakes with discard. For some reason, I’m loathe to toss the discard after you do another feed. It just seems wasteful. Besides pancakes, I found lots of recipes like biscuits, and pumpkin bread so I’m definitely going to try and use some of the discard in other recipes.

Today I’m going in to the bank to get the print out of our payment to UHC so LLS can reimburse me.

Today was our no walk day. We had a confrontation yesterday with dog walker. He doesn’t use a flashlight and with no moon it is dark. We try very hard to get out of his way but when he comes around behind us, I shine the flashlight on him. Well, yesterday he flipped out. I think he was partially right that I didn’t need to shine it on him but it does let us see where he is. Anyway, it wasn’t nice. So tomorrow we are going to walk in the opposite direction so we can see him coming. Not sure if that will help but I’ll try. I think we need to try and say good morning although in the past when we have, he just ignores us so not sure about that. I did apologize for shining the flashlight at him but he didn’t seem to want to let it go. It’s an unfortunate series of events because we like being there early and in our almost 9 years of walking in the park we have never had a belligerent person. So this is kinda new and I’m not sure how we will approach it. We could time arriving when he leaves but I actually don’t know that since we only walk for 40 minutes and he does at least an hour so????

Any ideas?? walk later? earlier? ( that would be a stretch since we start at 5:15am. oh well, it was/is depressing.

Unfortunately, there are no other paved trails around us. The closest would be down in Folsom and that’s 40 minutes away.

Hot Weather continues

Today we are 100 degrees. It is really getting old that it is just day after day of heat. The mornings start off nice and then by noon it’s hot.

It looks like this will continue for at least the next week. I mean it is July/August in California but still…

The NP, in the video conference, did tell B to lower the Jakofi to one a day till we see how the hydration is going. I’m pretty sure she talked with Dr. Abedi and voiced my disapproval/concern about the creatine being linked to when he started the 2nd Jakofi. So I guess we’ll see.

I haven’t been too inspired to cook( too hot) but I did make a nice brown rice salad last night for dinner. It was brown rice, carrots, green onions, a few olives, a nice zucchini from the garden, tomatoes from the garden and some parmesan cheese. It was good.  I also made kinda a green dressing with parsley, basil, and a little thyme. I put it in the Vita-mix with lemon and olive oil. I had tried it in the food processor before and it didn’t seem to pulverize it. I’m wondering if the food processor just doesn’t do that. If that’s what you have happened let me know.  So I think my son is planning on cooking some fish tonight( mahi-mahi).  Not sure about the vegetarian option but the rice salad and maybe a beyond burger. No one seems especially hungry at dinner time so maybe we should do a few YOYO nights.

I ordered a few used cookbooks to purview.  One is actually one I gave away years ago. A vegetarian cookbook from Ananda.  I found it on amazon used so with our pet bookstore closed I decided to get it. I had ordered a book on eBay about southern cooking but then it was not in stock even though I paid for it so now it’s hanging out there to be refunded. Oh well, not good communication on the seller’s part.

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I offered up some sourdough starter on our Nextdoor neighbor site. I have way too much starter. So I had one person interested so I gave them 2 jars. I still have a quart in the fridge.

 

sourdough bread

I’ve got a terrific starter going that I made in the fall. It has been really useful and flavorful.

I’ve made pancakes and two days ago started on bread. I make the bread using the ‘Tartine’   bread book.

It’s really an easy recipe ONCE you get past the scientific stuff. But it does take making the leaven,then the autolyse, then the first rise, and then the final rise in the refrigerator.  Then you can bake the next day. I use Banneton  bread proofing basket.

It gives a nice pattern to the bread and holds it in shape too.

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The flour lines are from the proofing basket..

I’ve been making bread for over 40 years off and on. I started with the Tassajara bread book and Laurels kitchen.  Most of my loaves back then were heavy and more like bricks. But we ate them anyway(most of the time).

Breadmaking is an art form, for sure. But the real trick is to just keep trying and making lots of bread because you do start to get a feel for the bread. I make a number of different breads. This is the sourdough but I also make a sandwich bread in a loaf pan. I start that using the Kitchen Aid and then let rise in the bowl. Then bake in a Williams Sonoma professional loaf pan.

One thing I’ve learned is to get the best equipment you can afford and get the right tool for what you’re making. It really does make a world of difference.