Monday, 23 April 2007
I began writing this post yesterday morning…
capturing wild yeast: part 5
(click on images for larger views and more photos)
Rats. Was that really me who said that capturing wild yeast was easy? (capturing wild yeast: part 2) Clearly I was deluded. I’m not sure but I think that I may be killing my starter.
I’m SO disappointed! But McKenna Grant did say that it may take longer in cooler weather so I’m going to give this one more shot. I have pushed everything back to the feeding stages. I used the left over sludge from the false buildup to make more crackers.
At least these crackers were much more successful than the previous batch… I reduced the oven temperature from 450F to 350F and this time, the 20 minutes that McKenna Grant had recommended was about right. Here’s what I did:
based on a recipe in Piano Piano Pieno by Susan McKenna Grant
measurements are approximate
- ½ c leftover sludge from capturing wild yeast*
- ½ c whole wheat flour
- ½ c unbleached all purpose flour
- ½ tsp salt
- ½ tsp coarsely ground pepper
- ¼ tsp red chili pepper flakes
- ¼ c sesame seeds
- ¼ c poppy seeds
- ½ c flax seeds
- ¼ c extra virgin olive oil
- more olive oil for brushing and coarse seasalt
- Mix all the ingredients (except the seasalt and olive oil for brushing) into a stiff ball. Let your hands be your friends. Add water if the dough seems too powdery. Cover and place in fridge for about an hour.
- Place the ball between two sheets of parchment paper. Roll the dough as thinly as possible.
- Peel off the top layer of paper and transfer the dough sheet and bottom piece of parchment to a cookie sheet.
- Turn oven to 350F.
- Pierce the dough all over with a fork. Use a ravioli cutter to mark out squares or rectangles. Brush with extra virgin olive oil. Let rest for a few minutes. Brush again. Sprinkle with coarse seasalt.
- Bake on the top shelf of the oven at 350F for 20-25 minutes. Watch for burning in the last few minutes of baking!
- Allow to cool. Break apart and store in a cookie tin. Eat the crackers sooner rather than later as flaxseeds will spoil.
* This sludge is largely made up of water and unbleached all-purpose flour. There is also a tiny bit of rye flour and the slightest trace of honey. I’m sure that more flour and water could be substituted and virtually the same crackers would result. I bet that oatmeal or cornmeal would also be good additions.
Monday morning: I give up. I feel certain that the starter is not supposed to look like whipping cream. And there is no yeasty smell either. It smells like nothing at all. I’m going to try this again when it’s hot. I’ve had it with trying to keep up to the Jones’s.