BBBuddies’ Polenta Bread

BBB: Let's Get Bakingsummary: August 2014 Bread Baking Buddies; Polenta Bread gallery; about the BBBabes (click on image(s) to see the BBBuddies’ posts)

It’s August. How many are on holiday? How many will bake anyway? Will there actually be a gallery? :lalala:

Polenta Bread (BBBuddies)Bread Baking Buddies (BBB): Polenta Bread

This August, the BBBabes made polenta bread. (Here is the recipe we used.) Happily, I was the only one foolish enough to make “Glow in the Dark” Polenta Bread…. To make up for not having radioactive ingredients, one of the BBBabes was most intrepid and used her sourdough instead of commercial yeast to make her Polenta Bread. So did one of the BBBuddies.

Because of the wonders of technology, the BBBuddies come from all over the world. …I LOVE the internet! Continue reading BBBuddies’ Polenta Bread

a second attempt at Tartine Bread

summary: Overly sour “Tartine Bread” again! (click on image to see larger view and more photos)

Tartine Bread I decided to try again. This time, I followed the instructions to the letter….

Phooey!!! Here it is just out of the oven and it smells sour! Not quite as sour as the first one, but almost.

And it LOOKS so beautiful too! Continue reading a second attempt at Tartine Bread

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1st Attempt at Tartine Bread: Looks good, doesn’t it?

summary: 1st attempt at Chad Robertson’s Basic Country Loaf in “Tartine Bread”, using freshly captured Wild Yeast; looks can deceive; the nose can tell; why recipes should be confined to one or two pages; (click on images to see larger views and more photos)

natural starter wild yeast bread (Tartine)

The reason that I was crazy enough to go on this venture again was right near the beginning of Chad Robertson’s book:

Tartine Bread is devoted to the use of natural leaven, often called sourdough. I promote the use of “younger” leaven with very little acidity. It’s a sweet smelling, yeastier relative of the more sour and vinegary-smelling sourdough.

The process is simple. […] The thought, borne out by our test bakers, is that anyone can pick up this book and make a good loaf of bread using this chapter alone. […]

-Chad Robertson, Tartine Bread, p. 15, 42

We love simple processes! We wanted to use a natural leaven too. But over the course of our last experiment with wild yeast, we learned to LOATHE sour bread.

We never wanted to have sour bread again!

natural starter And when I smelled how sweet and lovely the first starter made with Robertson’s method of capturing wild yeast, I got really excited. It was wonderful! It smelled like wheat. No vinegar. No scrunching up of the nose and mouth as if I’d just taken a big bite of a lemon.

And so, I began to mix the dough.

Ding! Ding! Ding! Ding!

Continue reading 1st Attempt at Tartine Bread: Looks good, doesn’t it?

Attention! Attention! There is NO cause for alarm!

summary: Capturing Wild Yeast – Day 6 of capturing wild yeast from Chad Robertson’s “Tartine Bread”; It’s a simple process, eh?? Even so, I think I’m going to begin building a starter tonight! (click on images to see larger views and more photos)

natural starter capturing wild yeast (Tartine): day 6
inspiration: Basic Country Loaf, p.43-69
“Tartine Bread” by Chad Robertson

When I pulled the cover off the container this morning, I panicked.

Whaaaa??? NO foam?! And virtually no smell at all. Does this mean failure already?

-me, OUR kitchen

Continue reading Attention! Attention! There is NO cause for alarm!

Oh oh… it appears to be working

summary: Creating a Culture – Day 5 of capturing wild yeast from Chad Robertson’s “Tartine Bread”; Is there Country Bread in the near future? (click on images to see larger views and more photos)

culture capturing wild yeast (Tartine): day 5
inspiration: Basic Country Loaf, p.43-69
“Tartine Bread” by Chad Robertson

It no longer reeks! In fact it just smells mildly of yoghurt. And it’s nicely foamy. But I’m not going to get tricked into building it up as an actual starter too soon. I’ll feed for it a couple more days.

Which makes me say Oh oh again. Here we are, back to having to feed a greedy pet and discard what appears to be perfectly usable portions of bubbling flour and water. Continue reading Oh oh… it appears to be working

It’s alive!!

summary: Creating a Culture – Day 3 of capturing wild yeast from Chad Robertson’s “Tartine Bread”; It’s alive!! It’s alive!!; Whoa, that stinks! (click on images to see larger views and more photos)

culture capturing wild yeast (Tartine): part 2
inspiration: Basic Country Loaf, p.43-69
“Tartine Bread” by Chad Robertson

Open all the windows and doors!! Run for the hills! Run for the hills!!

WHAT a pong!

Continue reading It’s alive!!