There is not too much to report yet. The starter has not started to bubble. It doesn’t have a sour smell. Basically, it is doing nothing for nobody. Just a mason jar fool of goo, right now. Continue reading →
Sourdough Starter- Day 1
There is a wonderful sandwich in my future. It is made with delicious sourdough bread – freshly baked by me. I shall be eating this in about 5 days. I must start today, however. If I delay another moment I will be 6 days out from eating this sandwich, and I cannot wait that long. Time to make the starter. Continue reading →
The French Stick (Baguette)
Baguettes
Many moons ago I worked as a cheesemonger for a couple of months. I loved working in this tiny, stinky, and a tad bit crazy shop. We had a huge assortment of cheeses from all over the world. And we cut from the wheel ’cause we were the real deal. No prepackaged cheese here. I felt like a magician behind that counter. It was really easy to wow our customers. I remember trying to convince this one lady to abandon the idea that smoked gouda was a cheese plate staple- not an easy maneuver, I’ll tell you that! To do this, I put a slice of triple crème cheese on a slice of baguette and dolloped a teaspoon’s worth of fig jam over top, then I shoved it into her mouth. She looked at me like I had just pulled a rabbit out of my ass, but in a good way! Continue reading →
The Sponge Method (not that sponge method) in Bread Baking
The Sponge Method, aka Yeast Starter or Yeast Pre-Ferment, is a two-step mixing process in bread baking.
The first step is mixing the yeast with the liquid, and half the flour of the entire recipe/formula to create a thick batter, also known as the Sponge. The Sponge is then set aside to rise for a certain amount of time.
In the second step, the remaining ingredients of the recipe/formula are incorporated into the sponge. The dough is then kneaded and set aside to rise until doubled in size.
This two-step method helps to enhance the flavor of the bread and helps to create a lighter texture.
Before the pre-fermentation
After the pre-fermentation
I used this particular sponge for a French baguette, which you will soon see. If you have any questions or have any knowledge to impart then bring it on!