I’m on a baking spree this weekend, trying to work on my shaping skills. (I have a tendency to degas the dough too much when forming loaves.) I shaped 3 yesterday and will do 3 more today. That’s 9 lbs (4 kg) of dough. I’ve got bread coming out of my ears!
Every time I get an email from Stripe confirming a customer’s credit card has been charged, I think, “I should really turn those off. They just clutter my inbox.”
But that’s really the only email I actually *enjoy* receiving. So maybe I’ll leave them on for just a bit longer.
Oatmeal sourdough, experiment #3.
90% white flour
10% whole wheat flour
25% rolled oats
90% water
2% salt
After three tries, this is the first dough and crust I’m really happy with. Final verdict will have to wait until it cools and I can cut it open.
OH my Dad as I tried to explain podcasts to him: “Oh! They’re like radio programs.”
Yes. Yes they are.
Verdict: The oatmeal sourdough is good, but still needs a little more experimentation. It tastes great, but the crumb isn’t as open as I usually prefer. That could be because I need to add more water, or it could be from all the oats in the dough. I’ll have test. #EatYourScience
My first batch of an experimental sourdough with 20% oatmeal. (That’s 20 parts oatmeal for every 100 parts flour.) I can’t wait for these to cool so I can taste it and inspect the crumb. 🥖
It’s always nice when you get to delete a line from that file on your desktop titled “Long-Term To Do.txt” ✅