We changed up a few things this time. First, we fed the starter with some Dark Rye Flour on Friday, before we started the new weekly bread ritual on Saturday morning. Not only did it make the starter start to smell more sour, but the fermentation was also really happy about this change. It bubbled over after both feedings, and made a huge mess of the baking pan it was sitting in. (Thank goodness for the hubby's forethought to set it on a pan, so the explosion didn't destroy the floor of our oven).
We made sure not to overwork the dough again, and regulated the temperature a little better this time, too. Unfortunately, our timing was a little off today, as we were also working on the back patio, and we think we left it out of the fridge too long before we baked it... But other than that, I'm not quite sure how to describe what it is that we're missing. It's probably just a matter of more practice and eventual expertise, so we'll hopefully just get there naturally.
Notes for this week:
- We think we should try a loaf of Raley's sourdough in comparison to ours to see if we can pinpoint what we think we're missing.
- Just keep practicing...
In addition to our third loaf of sourdough this weekend, we also set up some new lighting and heating features in our back patio area. Excited to now have an outdoor area that's usable year-round. One of the amazing advantages of living less than 2 miles from the Santa Cruz beach. <3