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For the past two months I’ve been throwing a significant amount of bread flour at a yeast and bacteria mix* in attempt to make a tried, tested, and perfected loaf of sourdough.
This photo documents my favorite bread-fail to date. I blame my terrible memory and the dangerous “I’ve been doing this for weeks, I don’t need to reference my notes” expectation I have of my memory.
Basicamente: baking the loaf in an oven that was 50º F too cold, realizing this halfway into the bake time, and then cranking the temperature up.
(On the upside, this would make a pretty decent bread bowl. Y’know, for your canned clam chowder. Or 70’s dinner party veggie dip.)
Other bread-fails include —
- Forgetting to score the bread. The whole thing puffed up and turned out looking like a football.
- Baking it for 30, not 40 minutes. It was edible, if you ignored the blonde chewy crust and subtle taste of raw dough.
- Using whole wheat flour instead of bread flour. I guess it’s called bread flour for a reason.
- (This pita / bread bowl fail was a test to see if the flavor and texture would improve by using 25% whole wheat flour. Obviously, I never found out.)
The good news is that the practice is bringing me closer to sourdough perfection. Not to mention being able to save the $3 I spend every week on fresh bread. (Sorry, Acme.)
In the meantime, there’s a lot of weirdly-shaped bread I need to eat.
* Pro-tip about starters: if you name them, you will remember to feed them. We named our two batches Pebbles and Bam Bam.
Sourdough “pita” / on Instagram http://instagr.am/p/HKGbpSLh4f/
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the-nomblr reblogged this from pabloe and added:
For the past two months I’ve been throwing a significant amount of bread flour at a yeast and bacteria mix* in attempt...
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