Seriously, it is Too Hot to Bake today?

Oh, in the house it is cool and lovely. Windows are open. Sun is right smack overhead. But as the world turns, the sun’s rays slay us, penetrating the western window, heating the skin of this metal house, and making life bearable only with AC. So, do I bake today? Lawdy. Here’s how the sheep feel about being out in the sun:

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Get to Work!

Great stuff, having room to move without cats attacking the fiber in my hand, basket, box, bag, or on the carder or the wheel. Great stuff. Here’s the bottom of a batt that will be making up a second ply for some avocado dyed *GCN. This batt is GCN Sammas, yellow silk/Merino blend, red Border Leicester, and pitch black alpaca.

*GCN = Gulf Coast Native Sheep

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First Batt out of the “new” Studio, with Lailie

Surprise-o-rama!

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Holly’s New Ewe Lamb

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Pretty little Girl

We weren’t expecting Holly to be expecting. So yesterday morning, I got a huge surprise when I went down the pasture to bring the sheep out. We had a very large problem with fencing back in February…so I wonder how many more ewes are getting ready to multiply.

Summertime Sourdough

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Whole Wheat Sourdough – August 12, 2014

So, I looked in the fridge at my old sourdough starter and thought…”Well, okay. It’s been a few weeks. Let’s see about it…” So I went crazy.

I’ve been reading a lot of bread bloggery of late, and have become enchanted with the practice of supercharging a starter before growing a leaven. So, I took out my years old, trusted, all white starter, scooped out a cup, and added 100g of flour and 100g of water. Four hours later, I removed a cup and refreshed with 50:50g. Four hours later…50:50g.

By Jove, that starter was going NUTS.

I continued that for another day, and then, finally, pulled out a mere tablespoonful of starter to make the leaven. The leaven comprised the little bit of supercharged starter, 200g of water, 100g of unbleached bread flour, and 100g of whole wheat flour.

Twelve hours later, the leaven passed the float test. And the dough progressed perfectly.

I don’t have a “combo set-up” like Chad of Tartine. So I used a cast iron skillet and a big ol soup pot as a lid. I heated the oven and the pans to 500 degrees, pulled out the soup pot and threw in some boiling water – which danced gloriously – dropped the risen boule into the skillet, and covered it with the still wet hot pot.

Really great bread.

The leaven was put together at 9am, and we had that bread for supper, with ribollito. If I had given it a long cool rise, I’m sure the bread would have had more of a tang…but it was just sour enough. And the texture is out of this world.

Here are a couple more shots:

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The dough on its 3rd fold

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Fini!

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Another shot of the crust

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What a rise!

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Deliciousness

Tom has requested this as our daily bread.

 

This post was submitted to Yeastspotting on Wild Yeast.