Dough immediately after mixing, and after 4 hours; loaves immediately after shaping, and after 3 hours. They're in the fridge and ready to go for tomorrow.
Feeling pretty good about it this time, I didn't fuck up weighing the flour like last week and it got to a perfect feel. I'll see how they rise in the oven!
Extra starter that wouldn't fit back in my jar (with head space) got incorporated into multigrain sourdough pancakes, this week with a big amount of the rye-whole wheat starter plus mostly oats with smaller amounts of whole wheat and masa harina.
Batter immediately after mixing; after a few hours on the counter; after having all ingredients added before cooking; and on my partner's plate with macerated strawberries and maple syrup.
I just use the pancake batter over a week until it runs out, even feeding it a little flour if I feel like it's hungry... it can develop a super strong sour flavor. If it starts feeling flat, I feed it a bit or add a sprinkle of baking soda right before cooking a few.
@nessotropheion looks yummy
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