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Tuesday: rye sourdough does things
Oct. 18th, 2022 09:55 amIt got puffy and smelled great this morning, so I milled and bolted some more rye and added it.
I’m continuing to add bolted wheat to my regular sourdough, and the texture is evolving a lot. I’m starting to get enough bran in the freezer to think about what I will do with it.
Also, it’s pretty hilarious that I grew up being taught to sift flour, thought it was completely pointless (it was), didn’t even own a sifter, and now have a bunch of sieves and am contemplating alternatively strategies for bolting. I think my primary goal is to avoid an RSI and my secondary goal is to deal with the airborne flour. It gets on everything and hangs in the air for long enough for me to worry about sparks and air quality and things of that nature.
ETA:
After looking at some videos of people with buckets and stacked drum sieves and so forth, I’m like, just no.
However, I did order a larger clear silicone stretch lid. I figure if I drape that over the mixing bowl as I use the drum sieve in the mixing bowl, it’ll keep most of the particles out of the air and I should still mostly be able to see what I am doing. In the meantime, I’ll try a towel this afternoon.
I find it really difficult to find anyone doing what I’m doing viz. intentionally small scale. I mean, the buckets, stacked drum sieves, find something in the house that vibrates kinda makes sense if you are doing a lot of volume? But otherwise, you’re just setting up a factory in your house to make more than you can possibly eat.
ETAYA:
I now understand why the high volume of wheat flour to rye flour in a lot of loaves. I had this absolutely beautifully, bubbly, light and fluffy rye sourdough (a little wheat to get it started from my normal sourdough crock). I put it out on the matt on top of some King Arthur Special Patent. And the amount of additional special patent I had to included was insane. I now have formed loaf and chastened expectations about how this is going to turn out. But you know, I learn by doing.
I’m continuing to add bolted wheat to my regular sourdough, and the texture is evolving a lot. I’m starting to get enough bran in the freezer to think about what I will do with it.
Also, it’s pretty hilarious that I grew up being taught to sift flour, thought it was completely pointless (it was), didn’t even own a sifter, and now have a bunch of sieves and am contemplating alternatively strategies for bolting. I think my primary goal is to avoid an RSI and my secondary goal is to deal with the airborne flour. It gets on everything and hangs in the air for long enough for me to worry about sparks and air quality and things of that nature.
ETA:
After looking at some videos of people with buckets and stacked drum sieves and so forth, I’m like, just no.
However, I did order a larger clear silicone stretch lid. I figure if I drape that over the mixing bowl as I use the drum sieve in the mixing bowl, it’ll keep most of the particles out of the air and I should still mostly be able to see what I am doing. In the meantime, I’ll try a towel this afternoon.
I find it really difficult to find anyone doing what I’m doing viz. intentionally small scale. I mean, the buckets, stacked drum sieves, find something in the house that vibrates kinda makes sense if you are doing a lot of volume? But otherwise, you’re just setting up a factory in your house to make more than you can possibly eat.
ETAYA:
I now understand why the high volume of wheat flour to rye flour in a lot of loaves. I had this absolutely beautifully, bubbly, light and fluffy rye sourdough (a little wheat to get it started from my normal sourdough crock). I put it out on the matt on top of some King Arthur Special Patent. And the amount of additional special patent I had to included was insane. I now have formed loaf and chastened expectations about how this is going to turn out. But you know, I learn by doing.