UPDATE: Experiments with Sourdough
I can’t help myself. I’ve spent my ENTIRE adult life as a scientist. Experiments MUST go on! In my last sourdough post, I had to admit that my frustrations and tribulations with my sourdough focaccia were primarily self-generated. If only I could have *known* that the pan I was using was OVER TWICE the square area of the recommended pan!!! LOL! I’ve since found an appropriate, albeit round, pan that gives nice, fluffy, tall focaccia. The funny part is that…
Math is HARD
No, not really. Math is not hard, but sometimes one ASSumes certain things without checking. That can get one into trouble. The “one” is me. The assumption had to do with the size baking pan needed for a new gluten-free, sourdough recipe. Since my first couple of posts about sourdough, there have been MANY experiments. (Those of you who know me are not surprised!) The short story is that I’ve changed my starter over to 100% brown rice flour. I’ve…
Sourdough – The second round (really a boule)
My first (two) attempts at sourdough were … pretty good. They both used a very simple recipe (4-Ingredient Gluten Free Sourdough) that was clear and gave a timeline for the two day process. The bread was beautiful to look at, however the crust was so tough that it was nearly impossible to cut, and the bread itself was on the gummy side. I understand that GF breads are often gummy, but this stuck to the knife, once you got through…
Late to the Sourdough craze
2020 was the year that everyone rediscovered baking, and especially sourdough baking. Thousands of pictures of bread flooded my feeds. They looked good, but there was a lot of other stuff going on in my life during 2020. Like becoming an accidental Mexpat. For me, 2021 has become the “Year of the Sourdough”. Why now? Well, the motivation was initially a suggestion/request from the Basha. Then it was the excitement of getting back to baking bread – which I did…