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February 22, 2005

Sourdough, a success!

Well. what a loaf! I left the baked loaf out overnight to cool. Next morning I wrapped the bread in a linen towel and let it sit for 24 hours to let the crumb form properly. Great crust, crumb, and flavor. Just wonderful. So, I've started another batch. This time I'm soaking Red River cereal (lovely small rye and wheat grits plus whole flax seed) with crumbs from the loaf I just made (altus) and I ground up about a cup of flax, which I will add too. I will also experiment with other coarse grains--polenta, millet, fine kasha, steel cut oats, rice grits, and multigrain hot cereals that I can buy in bulk. The proofing box is working just fine.

Oh, and served the lads, as Max calls them, eggplant adobo, brown rice, and chana dal left from yesterday, plus salad for lunch. Excellent! Max will eat what is left for his dinner.

Posted by BKG at February 22, 2005 04:37 PM


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