I started the day by working on my seed culture. I have some sourdough starter in the refrigerator but have never made my own. Scout wandered by and I believe snorted in disgust. I told her that Peter Reinhart says that she should not be put off by the strong, unpleasant aroma but I believe that she is scornful. Both she and the other household members remain skeptical of wild yeast but I am having a blast.
I have the day off and have decided to bake the artos bread. I used my son's camera and failed to actually take any pictures of the process until the very end. I had made the poolish the other day. The bread was very easy to make, lovely aromas. I divided the dough and made two boules. We managed to sneak off for lunch during the proofing. I think that my son would have eaten the raw boules.
After waiting for them to cool, I can say that I enjoyed the Anadama Bread more. This bread was just a little too sweet, a little too spicy. However, my husband and my son's friends thought that the bread was delicious.
I had planned on making the bagels this weekend. My husband grew up around the corner from a bagel shop in New Jersey. Nothing that we have found so far here in Texas has matched those bagels. I ordered some supplies from King Arthur Flour but they won't be here until Tuesday. I really want to try the malt powder. I followed Peter's suggestion but the three bagel shops that I checked with do not use malt powder. Perhaps that is part of the problem. I found a home brewery store that is willing to sell me two pounds of malt powder. What if the recipe is absolutely amazing? At two teaspoons a recipe I should be able to meet my family's bagel needs for some time.
The home brewing store was interesting. Lots of varieties of malt, malt syrup. Who knew.
EMILIE RAFFA’S HIGH HYDRATION SOURDOUGH
8 hours ago