The volcano-fired pizza sure ranks as interesting.
Tonight was dine out to help out (the food bank), so we did takeout.
I saw this sign on a panel of jokes the other day:
A muffin is just an ugly cupcake.
It's Jeffrey Hamelman's Vermont sourdough recipe, mostly wheat but 10% medium rye flour.
Here's a picture of a slice of today's sourdough:
Well, the sourdough could have stood more proofing, both loaves had blowouts along the side, which is always a sign of underproofing. Might have been a little underbaked as well, but the outside is very crunchy, like many sourdoughs.
So my starter may not be quite as active as I thought it was, which means I probably need to adjust rise times.
Diane wasn't fond of it, both the texture and the taste. It is mildly sour, but I think the crunchiness put her off, and maybe the rye undertaste. I might have to bake sourdough breads at a lower temperature to keep the outsides from getting crunchy if I want any hope of her eating them.
I may have to try some kind of semolina sourdough.
I am making Jeffrey Hamelman's Vermont Sourdough Bread (version 1, with some rye flour) tonight. They'll be in the oven soon. The levain was very active, the final dough not as much, so I'm giving it a little extra time in final proof.
Tonight we had the steaks I was originally planning for yesterday, with baked potato and sauteed mushrooms.
I was originally planning steaks on the grill for tonight, but there's been a storm trying to move in since mid-afternoon, though all we've gotten so far is a series of sprinkles.
So we did tacos/nachos inside.
The Modernist Pizza book talks about several different crust styles, one of them is Brazilian thin-crust, but I can't find a Brazilian dough recipe anywhere and I'm not sure I'm ready to spend that much on a pizza cookbook set.
This sounds like an interesting recipe to try: https://www.atbbq.com/blogs/recipes/chicago-thin-crust-tavern-style-pizza
Here's what the two starters look like before their daily/morning feed a day or two ago.
This is the wheat starter:
This is the rye starter, it doesn't bubble as much, but that appears to be true of rye starters in general:
Today's bagels came out strange, they flattened out. Taste pretty good but look ugly.
I was using Jeffrey Hamelman's technique, overnight retardation, then a quick boil and into an ice bath. They looked over-proofed when I took them out of the fridge.
I'm making bagel dough this evening, the Hamelman recipe again. I'll shape them tonight, refrigerate them, then boil and bake them in the morning.
I had a Philly steak hot pocket was mostly cheese and bread.Not a fan of them.
Yeah, and usually mediocre bread and cheese, with too much salt.
I had a sandwich and Diane had an omelet tonight.
