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So I made some sourdough starter using wild yeast, which took a while, but I finally got it working. Last night and the night before, I set about to make my first loaf of bread with it, using the techniques seen in Sandor Ellix Katz's Wild Fermentation.

I probably rushed things a bit, because I'll be out of the house tonight and much of tomorrow and wanted to make sure it got baked and not just ruined. I think I didn't let it rise enough. The resultant loaf is quite dense and tasty, but has something of the texture of gluten-free breads I have known; not a lot of air in that bread, I'm afraid. I think perhaps I also didn't knead it long enough.

The good news is, though, that I now have clearly active sourdough starter, which I replenished after I used some, and which perked up again really fast. I've stuck it in the fridge, and will probably take it out again next week and try again, with a bit more patience.

In other food preservation news, I have some new good sauerkraut, and ten tins of mighty fine apple butter. :)

Now what happened to my food icon??

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Oh look, it's Dietrich

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