After the Yeast Incident of 2018 (which I'll explain later), Sybel smelled acidic and citrus-y but still hadn't increased in volume to 3 cups, so today I fed her again! I'll keep feeding her until she increases to 3 cups in volume, at which point I'll make the "mother starter" that stays in my fridge. … Continue reading Sybel’s Growth, Day 5: A Sourdough Story
I have taken the first step towards savory baking - I made a homemade pizza! (And it was really good. I recommend all of you go forth and bake a pizza now.) I got my dough recipe out of Baking with Julia. The crust was really easy to make; I just combined oil, water, yeast, and flour … Continue reading Adventures in Baking No. 52: Pizza!
The reason why sourdough starters are compared to pets is because a sourdough starter has to be "fed". Basically, half of the starter is discarded and new flour and water is added to the mix, allowing the starter to grow better. So today, I fed Sybel for the first time! I scooped out half a … Continue reading Sybel’s First Feeding: A Sourdough Story
Pumpernickel is another type of bread that my grandfather loves, so I decided to make these loaves for him! First, a quick summary: pumpernickel is basically a darker version of rye bread. I think it's also more sour (?) in general, as well. (I'm not a pumpernickel fan, so I don't really know much.) For … Continue reading Baking Chronicle No. 51: Pumpernickel
I've decided to graduate to the big leagues of bread baking: starters! Specifically, today I started to grow my very own sourdough starter, and I'm naming her Sybel. (Dad thought I should name it Slimy, to which I thoroughly objected. However, Slimy made me think of Sybel, so thanks, Dad! This one's for you. Also, … Continue reading The Birth of Sybel: A Sourdough Story
Well, folks. It's here: baking adventure 50! In celebration, tag this post with the last thing you baked! (Or tag my Instagram @rixtonadventuresinbaking with the last thing you baked! Depends on how tech savvy you want to be on a Friday.) Anyway, this post is all about rye bread. Truly delicious rye bread is hard … Continue reading Adventures in Baking No. 50 (!!!!!!!!!!!!!!): Rye Bread!
So recently I've been nosing around thefeedfeed.com (feedfeed is a website that connects baking and cooking bloggers worldwide) and all of these people had these really beautiful artisan boules - the dark, hard-crusted, delicious-looking breads with cool slashed designs. I had some leftover yeast from the Jam Braid extravaganza, so I made my own boule! Basically, I … Continue reading Adventures in Baking No. 48: Rustic Rosemary-Basil Spelt Bread!