I
haven’t been doing much in the way of cooking these days…I’ve been baking
bread. A little bit obsessive I know – but with good reason I might add – I
have been perfecting my wild yeast culture as well as my sourdough culture…
And
it is pretty well – perfect! I just love the taste of the bread but more then
that I really like the ‘feel’ of it when I am working with it – kneading it,
the pulling and stretching as well as the mixing.
It
just doesn’t compare to how bread feels when I have used commercial yeast. This
feeling is the first thing I noticed about the dough when I first mixed it – it
just felt so different in my hands.
Wild
yeast gives the bread a softness and a lightness not found anywhere else and I
just know it must also impart far more flavour (it tastes so good!) and along
with that the vitamins and minerals that come from fermented grains.
This
week I have been playing around with the culture – using different types of
flours as well as varying the length of time I have let the dough rise (and
rise again). Mostly I have treated it a bit like a sourdough giving it lots of
time to develop.
As
of right now I have 3 different breads on the go – one in the oven while the
other two are at different stages of fermentation. Each one is completely
unique in it’s flavour and texture when done but so delicious.
Who’d
of thought that bread could be this easy to make, yeast this easy to grow and
the taste so superior? And I couldn’t be happier! LOL
