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More sourdough stuff…

I know. You’re thinking, is she ever going to quilt again? Well yeah. Someday. But in the meantime, BREAD. Fruitcake season is over and now, it’s all about the yeasty boyz out there doing the backfloat in their little indoor aquarium.

And last night it was me pulling a pretty successful batch of “Vermont Sourdough Bread” out of my eastern NY oven. This is a batch made from the so-called liquid rye starter that I’ve been feeding. First off the pre-ferment or “build” was SO active that I decided not to add even a whiff of regular yeast. This time I was able to pretty much follow the recipe as given in St. H’s book and stay on course. It was so late though on the night that I mixed the dough that I wondered what to do. Too late to stay up and bake it! Luckily I remembered reading that you could put it in the refrigerator for up to 18 hours. Cool.

Imagine my great surprise when I pulled it out the next night and it had risen! Despite a few logistical glitches, it baked beautifully and I thought tasted great. Nice amount of air holes and good texture. Took a couple slices to work today and a couple people got some tastes and they also pronounced it good. So — more of that!