Music Well – Dosia McKay, Composer, Painter, Writer

Reflections on Art and Life

Hardcore Bread Baking

sourdough
I made this loaf from sourdough starter, freshly ground spelt flour, filtered water (no chlorine or fluoride), Himalayan salt, and brown sugar. I had made the starter from freshly ground kamut flour, filtered water, and yeast cultures I pulled out of thin Tennessee air on a sunny afternoon. The starter was aged for seven days and fed kamut, spelt, and farro flours.

I don’t remember if I have ever baked a sourdough bread before, not with any success that I can recall, although I have baked many loaves using dry yeast. This loaf turned out quite dense but still has risen much more than I expected. I baked it in a humid oven in a clay pan at 400°F for 30 minutes. The internal temperature reached 180°F and I decided to bake it for another 10 minutes, hoping to reach 190°F but did not.

The taste is very sour and tangy, quite exotic and peasantly, very surprising to me – not the taste of a store bought sourdough and not the rye sourdough of my childhood. I may have put too much starter in the dough or may have let it rise for too long (overnight).

I consider this loaf a moderate success and will probably try another variation in a few days.

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This entry was posted on April 17, 2018 by in Uncategorized and tagged , , , , , .
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