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Sunday: walk, play, no swimming, playdate
Dec. 4th, 2022 05:20 pmI walked with M.
No swimming — did not work with the schedule. R. and I did not get a lot of sleep last night, both because we had stuff on our minds, altho somewhat different things.
A. did have her portal playdate. Yay!
She also went to the 2 pm Oliver with her friend F. Yay!
I walked over to walk her back. That was her idea, altho she regretted it because it was cold. Oh well! Good for us, probably.
I’ve been experimenting with bread more. This is the first time I’ve bolted enough Turkey Red for an entire loaf. I started it yesterday, did an overnight, and then fed it and let it sit for a while until it kinda filled up the crock. I set up the loaf pan with the parchment paper (lazy person’s release strategy), and then just poured the crock into the loaf pan. No shaping, no nothing. Adventure! I tried to slash it. Ha ha ha ha totally stuck to the knife (which I had greased ahead of time!). Whatever. It’s sitting in a 400 degree oven doing whatever it’s gonna do. I will learn things.
The Cuisinart’s blade is not sharp enough to meaningfully regrind the bran plus other stuff that doesn’t make it through the drum sieve. So I went back to the other coffee / spice grinder. When I got tired of it, I fed the remaining stuff to the regular crock. I keep thinking this is going to kill the starter, but opposite of true. I looked up what’s in bran, because I thought it was mostly cellulose, but that turns out not to be true. Sourdough culture won’t do shit to cellulose, if the science is to be believed _however_, bran etc is mostly arabinoxylan, which is a hemicellulose and which LAB and acetobacter can definitely break down. Who knew! Lots of people ferment bran and do random shit with it, however, I haven’t been able to find anyone just dumping the bran into the sourdough and using that as part of the starter input and making muffins and pancakes and whatnot until the next loaf is made.
I’m thinking that if the starter is truly fine with this strategy, I may not even bother with the regrind steps, and just do the single mill, bake bread with that, and use all the larger particles in the starter.
I’ll try to remember to update this after the bread is done.
ETA: About ten minutes in, got a little oven spring (LOL) and that slash actually kinda worked? I’m suspicious, but we’ll see.
ETAYA: What have we learned. I guess, first, bolted turkey red is NOT white bread flour. Ha. No surprises here. A. really likes the bread … with salted butter on it. That’s fine. I get my no salt bread, she gets her salt, R. can do the same, it’s fine. There are some structural problems that appear to be _directly_ related to me scraping out the bits that stuck to the crock and plopping them on top of the dough in the pan. So. Don’t do that? I guess? Other than that, crumb is good, it’s a nice stretchy / springy / light crumb, there’s no weird thing going on on the bottom. I will try to do a better slash and not just gift up immediately.
Other than the work of bolting the flour, which is time consuming, this is ludicrously easy. If I want to make two loaves at a time, I’ll be needing a bigger crock.
No swimming — did not work with the schedule. R. and I did not get a lot of sleep last night, both because we had stuff on our minds, altho somewhat different things.
A. did have her portal playdate. Yay!
She also went to the 2 pm Oliver with her friend F. Yay!
I walked over to walk her back. That was her idea, altho she regretted it because it was cold. Oh well! Good for us, probably.
I’ve been experimenting with bread more. This is the first time I’ve bolted enough Turkey Red for an entire loaf. I started it yesterday, did an overnight, and then fed it and let it sit for a while until it kinda filled up the crock. I set up the loaf pan with the parchment paper (lazy person’s release strategy), and then just poured the crock into the loaf pan. No shaping, no nothing. Adventure! I tried to slash it. Ha ha ha ha totally stuck to the knife (which I had greased ahead of time!). Whatever. It’s sitting in a 400 degree oven doing whatever it’s gonna do. I will learn things.
The Cuisinart’s blade is not sharp enough to meaningfully regrind the bran plus other stuff that doesn’t make it through the drum sieve. So I went back to the other coffee / spice grinder. When I got tired of it, I fed the remaining stuff to the regular crock. I keep thinking this is going to kill the starter, but opposite of true. I looked up what’s in bran, because I thought it was mostly cellulose, but that turns out not to be true. Sourdough culture won’t do shit to cellulose, if the science is to be believed _however_, bran etc is mostly arabinoxylan, which is a hemicellulose and which LAB and acetobacter can definitely break down. Who knew! Lots of people ferment bran and do random shit with it, however, I haven’t been able to find anyone just dumping the bran into the sourdough and using that as part of the starter input and making muffins and pancakes and whatnot until the next loaf is made.
I’m thinking that if the starter is truly fine with this strategy, I may not even bother with the regrind steps, and just do the single mill, bake bread with that, and use all the larger particles in the starter.
I’ll try to remember to update this after the bread is done.
ETA: About ten minutes in, got a little oven spring (LOL) and that slash actually kinda worked? I’m suspicious, but we’ll see.
ETAYA: What have we learned. I guess, first, bolted turkey red is NOT white bread flour. Ha. No surprises here. A. really likes the bread … with salted butter on it. That’s fine. I get my no salt bread, she gets her salt, R. can do the same, it’s fine. There are some structural problems that appear to be _directly_ related to me scraping out the bits that stuck to the crock and plopping them on top of the dough in the pan. So. Don’t do that? I guess? Other than that, crumb is good, it’s a nice stretchy / springy / light crumb, there’s no weird thing going on on the bottom. I will try to do a better slash and not just gift up immediately.
Other than the work of bolting the flour, which is time consuming, this is ludicrously easy. If I want to make two loaves at a time, I’ll be needing a bigger crock.