I’ve been baking lots, but nothing has turned out so great lately. Perhaps I haven’t put enough thought into what I’m doing, or then I’m rushing it too much. Or then I should simply blame the recipes.
Been trying to test out a few things from my school book. It has recipes for all the basic doughs, I just have to cut the amounts to fit them into a home oven. I’m of course missing all the special add-ons, which make the bakery breads all crispy and chewy. Should ask from my boss if I could buy/take some of those powders home for testing.
Sourdough I managed to catch already. It was about to be trashed but I saved it. Been feeding it now with simple 50% rye flour to 50% water mixture. Looks lively, but smells too sweet. Could be contaminated with yeast. And it comes anyway from some kind of ready-bough-started-mix – my workmate lectured me long about it, but I still didn’t understand enough… Have to see how they make it, so I really know what’s in it.
Well, despite not knowing it’s history too well, I already baked bread with it. It made me a rye bread, being a rye sourdough and me using more than 50% of rye flour in the dough. It’s funny though, that Germans are taught to use sourdough in rye breads only. So stands in my book at least and I have also received some curious looks at the bakery explaining them about my wheat flour sourdough. So is the world different.
And the rye bread I made – I let the loaves proof too long after shaping… and so scooping them out of banneton onto the oven pan kinda made them loose their structure. And they tasted like rye bread, flavor of which I’m still learning to like.
Ps. Got school again, we’ll soon get to bake in the class as well – starting with simple muffins. Our group decided on macadamia-chocolate ones, we’ll see next week how they turn out. Oh, and my classmates have discovered a game called Angry Birds – yes, it’s only now hitting in here.