Today I will be teaching a friend how to bake bread. Incidentally, I am also back on the LCHF diet as of yesterday to reconcile myself and the mirror, but there’s no reason for that to deter me – I have one of those Scandinavian-model effortlessly-slim boyfriends, and he can eat all the bread I’ll end up baking. I’d hate him for having such a … Continue reading Yeast, Flour, Water, Salt – Bread. You should bake it.
Picture, thousand words, yadda yadda! This morning I started the first bake run of my sourdough experiment with wild yeast. I fed the starter, gave it a couple of hours to rise, then took a portion, made and kneaded the dough. I then allowed it to rise for 6 hours before baking it in an oven with a water reservoir in the bottom (for steam). … Continue reading Sourdough Experiment – Day 7 : Update
Fast-forward another day, and we are now on Day 7 of the wild yeast sourdough experiment I began last week. The premise: there is wild yeast on wheat flour you buy, especially wholegrain. I have wanted to culture a sourdough starter with local Swedish bacteria and yeast (wheat is Swedish too) the original way – i.e. without adding bakers’ yeast or fruit (yeast growing on … Continue reading The Wild Yeast Sourdough Experiment – Day 7
… what happened to day four, you ask? A summer party happened! It was a sunny and hot-hot-hot Saturday (those happen in Sweden in the summer!), and we had guests over for an evening of fresh strawberry daiquiries, margaritas, food and fun. No, I did not take any photos of any of it, I was too busy slurping daiquiries and trying to keep my cooking … Continue reading The Wild Yeast Sourdough Experiment – Day 5