My first sourdough bread loaves were a bit disappointing… they kinda sagged (and merged), so I guess had too much hydration. Tasted fine, though not particularly sourdough-y; I gather the flavor will improve as the starter ages. 🍞
food
My first use of my sourdough starter: pancakes for breakfast. Turned out well, more light and fluffy than with Bisquick. Today, I’m making sourdough bread. 🥞👨🍳
It’s alive, ALIVE! It took 17 days, but my first sourdough starter has finally achieved doubling in size, and passes the float test. Now I have to figure out what to do with it. 🍞
Question: how much would you expect to pay for fresh eggs from a roadside farm stand? Our chickens are laying about a dozen a day at present, faster than we can give them away. We’re planning to put them by the road to sell. 🐓🥚
Today’s color is orange. Over the weekend we had a nice sneak peek of summer, eating BBQ steak and orange sweet potato (or kumara as it’s called in New Zealand) on our deck. 📷🌈 #mbmay
The Micro.blog mini-challenge this week is color-a-day photos. Today: red. As part of wanting to go to the store less at present, we’re trying various food delivery services, including Farmbox Direct. 📷🌈 #mbmay
50 pounds of King Arthur Sir Galahad Artisan Flour. That should keep us going for a while. 🥖🍞
The answer to the What’s It Wednesday question from earlier: it’s a raw lightly scrambled egg that’s been frozen in an ice cube tray, as a way to store excess eggs from our chickens. They’ll be useful next winter, as laying slows. #WhatsItWednesday
A couple of days ago I made a loaf of bread using my usual no-knead recipe, but using whole wheat flour instead of bread flour, as an experiment. As expected, it turned out a bit differently; a little too much moisture content, and a bit more dense. 🍞
