food, bread 

Sourdough starter immediately after refreshing, and after feeding for several hours; firm starter immediately after kneading, and after four hours

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food, bread 

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!

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food, bread 

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.

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food, bread 

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.

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food, bread 

At long last, photos of the finished bread that I never posted a week ago. It came out just about perfect.

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Kith Kitchen

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