I am still
working away at making different types of breads. I have yeasted breads down to
a science and of course my soda breads are a delight to make (and eat!). So, I
would say I feel fairly good about each of these.
Last week I
even made a yeasted cinnamon loaf – normally I would make this as a Spelt Soda
Cinnamon and Raison bread – but the yeasted one turned out very nicely too. It
was sweet, spicy and moist and the children loved it.
My
sourdough starter is also growing great – each time I feed it (with rye flour)
it doubles and then triples in size. It smells like old apples (sweet and
fruity) and the breads I have been able to make from it taste lovely.
The one complaint
I have is that it doesn’t rise as much as I would like. It also takes hours and
hours to rise. This in itself is not such a big deal, I guess. The entire point
of the sourdough is how over longer periods of time the dough rises providing
the taste, texture and fine crumb of this type of bread.
My
sourdough bread seems to rise to a certain point and then stop. It doesn’t go
any higher. I wondered if the kitchen was too cold – so I started placing the
rising dough in the oven with hot water in a pan.
This has
helped tremendously. But, it still not where I would like it to be. So now, I
am thinking that perhaps my starter is still too immature – it is only a couple
of weeks old….but all else appears to be right.
Or, perhaps
this is just the way my sourdough bread will be, well, because each sourdough
is unique to the person growing, mixing and baking the loaves. It truly is an
individual bread – about as close to who you are as anything you might ever
cook.
So, what
does this say about me? LOL
April
 |
| Rosemary Sea Salt Soda Bread |
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