Sourdough Day 5: First Feeding

Very simple, the instructions were "Add one cup of flour and one cup of water; stir until mixed." I'm going to wind up with a lot of starter.

Bought some more bread flour (Gold Medal; I just can't see springing $4.99 for the King Arthur) and sugar (which I then spilled half over the stove as I was filling the canister). The Amish White that I make for sandwich bread takes a lot of sugar; 1/3 cup per loaf. I love it, though. Probably my favorite sandwich bread - and Herself can't get enough.

A friend of mine, an English professor, found out I bake. He suggested a story called A Small Good Thing, by Raymond Carver. It's a very sad story; very heavy. Kind of like the bread that's mentioned in the end. "It had the taste of molasses and coarse grains." I'd like to make a bread like that.

God speed, and remember: All sorrows are less with bread.

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The Consistency Of Coarse Meal

I decided to make biscuits this afternoon, and as I was following the recipe, I saw that I needed to mix flour, salt, and baking powder, then cut in shortening (butter is better than mar but marge is what we had). The recipe said to cut the shortening in "to the consistency of coarse meal." Now what the heck is that supposed to mean? I mean, I know what (for example) corn meal looks like; but does the casual baker? How are they supposed to know? It means this. Not that you'd go far wrong with these biscuits, anyway. I mean, it's the Pillsbury cookbook. The only problem I had is that, at some time in the past, I put a note in to myself to use 3 1/2 teaspoons of baking powder instead of the recipe's 2. Well, I'm marking that back down. These are edible, but definitely taste of baking powder. Oh well, live and relearn, I guess. The finished product. Yum! Godspeed, and remember, All things are better with bread .

Buttermilk Biscuits - Yum!

This morning I finally got to make the buttermilk biscuits I've been hoping for the last two days. As I guessed, they took only a while to make (the recipe was ready by the time the oven was done preheating) and they were done in 17 minutes (the recipe said 15 - 20, I split the difference). I think I must have done something weird with it though, maybe with the butter; the biscuits looked and tasted good, but I thought maybe they were a little chewy. Herself agreed with me, too. She had them with butter; I had them plain. Biscuits aren't supposed to be chewy, are they? Maybe a problem with cutting in the butter. You could tell I haven't made biscuits for quite a while. So there it is, I've now made the Buttermilk Loaf and the Buttermilk Biscuits - both good but with each their own problems. I'll try them again, later. God speed, and remember: All sorrows are less with bread . Edit: Added a picture.

More Random Thoughts

I don't usually make bread during the week (I could , but we'd rapidly run out of space to store the bread!). But last night I did, just plain white bread for sandwiches today. I have to watch myself carefully. I'm not taking the time I need to shape the bread; it doesn't look as nice and even as it should. But it's got a lovely crust, a bit sweetish, and should make a great sandwich. Herself (who has informed me that she would like to be referred to forthwith as Nancie) made a great sandwich on this for lunch. She is the Sandwich Queen :-) Buffalo chicken, lettuce, tomato, mayonnaise, and a wee little bit of pepper. I can't wait for lunch! I was going to post something about the awful state of my bread ingredient cupboard, but this has cheered me up enough that I don't feel like griping about it :-) God speed, and remember: All sorrows are less with bread .

Bread Makes The Meal

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