It’s true that I am a repeat offender of saccharomycicide (2008, 2012). But I am proof (no pun intended) that rehabilitation works! It has now been more than two years that we have been making bread almost exclusively with our Jane Mason starter begun in July 2017.
The few times over the past two years that we have used commercial yeast instead of wild yeast have been slightly more reliable: rising quickly, and creating really lofty breads. But the resulting bread made with commercial yeast doesn’t taste and smell quite as wonderful – it’s just a little one-dimensional.
Thus, sourdoughness isn’t just confined to September! (Did you notice my attempt at eliminating “so” from the beginning of that sentence? I hope so; I hope so. )
Most of the time, the recipe we use is based on one in Chad Robertson’s wonderful book, “Tartine Bread”. Every time we make the bread using our Jane Mason starter, it is stellar. But it occurred to me recently that I have ever so slightly revised what I have done to Robertson’s recipe – to make things easier for us and to make the bread taste better than ever.
It feels like eons ago that I bookmarked Monica Khoo’s fabulous looking pull-apart bread I saw on FB’s group Sourdough Bread Baking. And, in computer terms, it was eons; it was over a year ago….
It was high time for me to give this bread a go. And who better to join in the deliciousness than the BBBabes? After all, we have our starters in good condition from August’s BBB project. (continue reading →)
summary: attempt at making wild bread with only white flour; it turns out that our Jane Mason wild starter is a picky eater, but at least it isn’t insisting on being gluten-free; it’s Sourdough September
Baking with sourdough is a life-long journey and every day is exciting, […] and once you make your starter you can keep it for life! – Jane Mason, All You Knead is Bread
The night after we finished the last of the Soul Bread Company bread (it was especially delicious when we sliced that last bit of the loaf, drizzled the slices with olive oil and grilled them on the barbecue), we built up our Jane Mason whole wheat starter to make bread the next day. Because while Man can’t live on bread alone, no bread at all sure does make living not so worthwhile.
We’ll go back to baking our own wild non-sour bread. It’s easily as good, if not better. And, considering that we get 10 kilograms of unbleached “no-additive” all-purpose flour for about $10, our bread is a fraction of the price of the Soul Bread Company sourdough bread [at $6.50 (!!) per loaf]. […] [But] next time we bake bread, at T’s request, I’m going to build up our Jane Mason wholewheat starter with all-purpose flour instead of 100% whole wheat flour. We suddenly want to learn what our wild bread is like if it is made with almost all white flour.
summary: corn and miso, based on the recipe for Miso Creamed Corn in “Buttermilk Graffiti” by Edward Lee; end of summer; another insanely late entry for Cook the Books
Creamed corn is a staple dish on family tables all over Appalachia. I love creamed corn – Edward Lee, Chapter 6: Slaw Dogs and Pepperoni Rolls, Buttermilk Graffiti, p.119
Yes!! While it’s not exactly a staple on our table – corn season is just too short – I love creamed corn too!
the last (we think) from this year’s Ontario corn harvest….
We’re still working our way through Edward Lee’s book, Buttermilk Graffiti. But “working” is really not the correct word at all. We’re savouring it. We don’t want to miss any of the nuances. (continue reading →)