When self-isolating started, I began to cook; it's therapy for me. Lots of friends on social media were making sourdough, and I thought, that sounds like fun. I'm really not a baker, bakers are the scientists (read that as the nerds) of the culinary world, they care about the temperature of the butter in a cake, and they weigh their ingredients. Honestly, I don't have time for that. But, since we are quarantined, I thought it would be a good science project. So for 15 days, I fed this mixture of flour and water, and it became bubbly, and sour smelling. On day 15, I fed the sourdough, then took 2 cups and made what were described as loaves for beginners. And, Voila! We've got bread, and it's delicious. Not too sour, with a nice crumb.
I used
this recipe for the sourdough and then
this recipe for the bread loaves.
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Day 1
|
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| Bread Dough---day 15 |
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| First rise |
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| Divide the dough, then shape |
Tonight I have some focaccia dough in the refrigerator and will be baking that to go with the
Lamb Ragu that I was tweaking today. This is the
recipe for the focaccia that I made. It was delicious, I didn't use enough olive oil on the top of it, but we still scarfed it down without any problem.
This recipe makes two 13-by-9-inch baking dishes---so we ate one, and there is one in the freezer, which is slowing filling back up again. Tomorrow I plan to store the sourdough starter in the fridge for a week---we have enough bread, and focaccia to feed any army. This has been a fun experiment, but as I said, this isn't my strong suit, I'd much rather throw ingredients together rather than have to measure everything, and watch something so closely. Stay well and stay safe.
The main functions of a kitchen are to store, prepare and cook food and to complete related tasks such as dishwashing.insignia tv won't turn on
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