I forgot to ask Vince to feed the sourdough starter when I left for Cape Town (it is usually fed weekly). By the time we both returned it had been starved for four weeks. But it frothed right up (above) after a snack of King Arthur Unbleached All-Purpose Flour and a little drink of nice Brooklyn tap water.
I made bread. So much more fun in September than in the humidity of summer. The dough is different, and the hot oven not so much like hell.
Our new kitchen is small but actually has more work surface than the one in Harlem - allowing me to leave the loaves to rise on the counter.
I baked them after the crisp-skinned roast chicken had been take from the oven.
One we eat now, one we slice, bag and freeze. Excellent toast.
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Mmmm. love the smell of bread baking.
ReplyDeleteYes, please! Can you mail me one? :)
ReplyDeleteNice to see you settling in. It must be nice for you to have a door to the patio from the kitchen!
Very nice to have the door to the garden...
DeleteThe bread is beautiful!
ReplyDeleteBernardine
How far back must I scroll for the recipe? xxx
ReplyDeleteI have never written the recipe down. It's basically 500 gr starter, 500 gr flour, 250gr water. The method however, is lengthy. I refer people always to Stella Culinary, which got me going: http://stellaculinary.com/podcasts/video/how-to-make-a-basic-loaf-of-sourdough-bread-video-recipe
DeleteThey also have a starter recipe or you can try King Arthur's website for a starter.
That is a gorgeous loaf! Bread making is something I haven't taken time to learn yet. It is on my list.
ReplyDelete