Naturally leavened pizza dough
Pizza Night tonight. It’s been a while. Tried a naturally leavened dough this time. That is, a dough made with starter only — no instant dry yeast, no cake yeast, nothing. Just my super starter, Cavanagh.
Pizza Night tonight. It’s been a while. Tried a naturally leavened dough this time. That is, a dough made with starter only — no instant dry yeast, no cake yeast, nothing. Just my super starter, Cavanagh.
On Friday night (Day 12), I decided to make a leaven in preparation to make bread on Saturday (Day 13). Even though I had some misgivings about the new Tartine starter (“Francis”), I worked up a leaven using it. As a backup, I also worked up a leaven using my “Cavanagh” starter. Come Saturday morning, [...]
Same as yesterday for both starters, though today when I got home I noticed that Cavanagh must be easily doubling in bulk, since I saw crusty evidence of that on the sides of the glass bowl I’m using to grow it in. This morning I tried using a timelapse video app to capture the activity while I was at work. Unfortunately, the app seems to have crashed about 15 minutes into the day. Going to try to set that up again this weekend or Monday.
Because that’s what it’s like waiting for this starter to take off. I know it’ll get there, just getting impatient. And not much to report otherwise. Instead, I’ll just show you this: That’s Il Cornicione’s Basic Country Bread. He and I (and Caleb Schiff) have been talking on Twitter about this recipe, and Il Cornicione [...]
I’ve brought Cavanagh up from off the bench (i.e., the refrigerator) and have revived it after months of neglect. Which is first-hand proof for me that you really can resuscitate a starter you’ve all but left for dead. What I’m going to do is keep feeding the TB starter and see if I can get it to take, but if not, I’ll use Cavanagh next weekend to make my first loaf of the Basic Country Bread.
Seriously, don’t bother watching this video. Nothing much happens. I got the notion of setting up a time lapse thing so I could see if the starter really was bulking up as part of the feeding cycle, as the book suggests it will. This is about 3 hours’ worth of time here. I’m thinking I [...]
As I said yesterday, I decided to time-shift my feeding schedule to the mornings. Trouble is, I’m pretty groggy in the mornings. Today, for instance, I almost forgot about tending the starter. But then I went into the kitchen to take my vitamins, and BLAMMO. “What’s that smell?” … “Oh. Yeah. Gotta feed this thing.” [...]
I fed my starter last night around 9pm. In his book, Tartine Bread, baker Chad Robertson recommends feeding in the morning. Not for any technical reasons. It’s just how he likes to time his day, he says. So he can feed the starter in the morning and use it for bread that’s ready for dinnertime. [...]
It’s Day 3 of my Tartine Bread “journey.” I started the starter on Monday night. The book said it may start bubbling by the second or third day. Here, it did.
Just putting this up out of a sense of completism. There is nothing to report today. There’s no apparent activity with the starter. Hence no photo. It does not smell like anything other than flour.