It has been way too long since I've posted anything. I have no excuse for it. I've actually done a lot of baking/cooking, and I really need to post what I've made so I don't forget to write about anything. Somehow, even though class are over (at least until August), I've still been really busy. That's definitely due to the fact that I jumped right back into things in lab. The weather has been so gross lately that I figured I would rather be in the lab, being productive. So lab, combined with a week-long clinical rotation in surgical pathology, has completely worn me out. I can't really complain though. And I still had enough time to watch the entire first season of Vampire Diaries last week! It was really good actually.
But back to food. I'm going to do separate posts for everything I've made, and I will attempt to do it chronologically. Not that it makes any difference to you!
A few posts back I talked about receiving a sourdough starter in the mail. As soon as exams were over, I was very excited to use it! When I received it, the first thing I did was add 1.5 cups warm water and 2 cups flour (a combination of all purpose and whole wheat flour), and let it sit out at room temperature for 24 hours. I may be repeating myself from the previous post. Then I let it sit in the fridge, undisturbed, for one week. After that I was set to use it!
This first recipe came from the person who sent me the starter. She's been making it for quite some time now! It's a great sandwich bread, and doesn't have a typical tangy sourdough flavor. I'm definitely going to do some experimenting with the starter. This was a great beginning recipe.
Whole Wheat Sourdough Sandwich Bread
1/4 cup sourdough starter
1 cup warm water
1 cup + 2 tbsp whole wheat flour
1/2 cup warm water
2 tbsp sugar
1 tbsp olive oil
3/4 tsp salt
2 1/2 cups unbleached all purpose flour, sifted
If your sponge has some liquid on top, stir it back in.
Mix the water, sugar, olive oil and salt together until it is all dissolved. Add this to the 11 oz of sponge.
Thump the loaf on the bottom with your finger, it is done if it sounds hollow.