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I made u a present but I eated it. Or at least I will in a while. - The Fucking Bluebird of Goddamn Happiness [entries|archive|friends|userinfo]
Zoethe

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I made u a present but I eated it. Or at least I will in a while. [Apr. 2nd, 2010|04:08 pm]
Zoethe
More bread pictures. But this one is special:

It's special because I didn't use a recipe. I had to feed the sourdough starter last night, which always leaves enough over to start a bread. This sourdough isn't quite strong enough to stand on its own yet, so the instructions are to discard the leftovers. But that always bothers me as wasteful. So instead I added some water and flour and a bit of yeast and set it aside to preferment. This morning I winged the rest of it. It's a whole wheat bread, using white whole wheat, and should have some sourdough tang.

Problem is, with Ferrett's and my new fruit smoothie regimen, we are too full to eat anything else, so it has to wait.

But isn't it pretty??? And I did it all myself! I'm inordinately pleased.
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Comments:
[User Picture]From: ba1126
2010-04-02 08:21 pm (UTC)
It's beautiful! Makes me wish there was smell-o-vision! There is nothing like fresh homemade bread! I am so lucky that my hubby likes to cook and bake! You can freeze some so that it doesn't go to mold and you don't need to gobble it "so it won't go bad".
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[User Picture]From: zoethe
2010-04-02 08:23 pm (UTC)
It's not a huge loaf, so it will get used quickly.
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[User Picture]From: nex0s
2010-04-02 08:32 pm (UTC)
That bread looks like it could be in a cookbook. "Perfect Breads".

It is making me hungry. I want to nom it.

N.
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[User Picture]From: zoethe
2010-04-02 08:35 pm (UTC)
Oven spring is like bread magic. I am thrilled every time. And thanks--it took rather a good picture, didn't it?
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[User Picture]From: sapphirescarlet
2010-04-02 08:36 pm (UTC)
It's beautiful! I also want to nom it!
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[User Picture]From: zoethe
2010-04-02 08:42 pm (UTC)
Thanks! I expect it to make tasty tasty toast tomorrow for tea breakfast.
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[User Picture]From: mplsindygirl
2010-04-02 09:10 pm (UTC)
Looks delicious! One of these days I may be inspired enough to bake my own :)
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[User Picture]From: zoethe
2010-04-02 09:49 pm (UTC)
I'm enjoying it.
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[User Picture]From: shezan
2010-04-02 09:30 pm (UTC)
PRETTEEEEEE!!! (and I'm not easy to please re: bread!)
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[User Picture]From: zoethe
2010-04-02 09:50 pm (UTC)
Well, no. You've got all those marvelous bakeries, so very high standards. So, yay! And thanks!
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[User Picture]From: ebonypearl
2010-04-02 10:49 pm (UTC)
You should be proud, that's a lovely loaf!

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[User Picture]From: zoethe
2010-04-03 02:34 am (UTC)
Thank you!
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[User Picture]From: carlamlee
2010-04-02 11:26 pm (UTC)
It's gorgeous! And I'm really impressed that you made it without a recipe. So much awe.
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[User Picture]From: zoethe
2010-04-03 02:35 am (UTC)
After a while you get a feel of how much it takes - using a scale to measure really helps.
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[User Picture]From: delosd
2010-04-02 11:31 pm (UTC)
Oooo yummy! I wants some!!
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[User Picture]From: zoethe
2010-04-03 02:36 am (UTC)
I will have to bring you bread the next time I'm coming up that *isn't* PenguiCon.
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[User Picture]From: teaa
2010-04-02 11:36 pm (UTC)
That is beautiful and yummy looking! I am jealous.
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[User Picture]From: zoethe
2010-04-03 02:36 am (UTC)
Thanks!
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[User Picture]From: fallconsmate
2010-04-03 12:47 am (UTC)
That is gorgeous!
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[User Picture]From: zoethe
2010-04-03 02:38 am (UTC)
Thanks! It has to wait for breakfast, as dinner was too filling, but I'm hoping it will make awesome toast.
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[User Picture]From: mysteri
2010-04-03 07:52 pm (UTC)
That makes me wish I could grab it off the monitor and slice it and slather with real butter.

How are you making your starter? I want to start my own starter and would love some advice.
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[User Picture]From: zoethe
2010-04-03 08:39 pm (UTC)
2 oz. rye flour and 2 oz. of quality all purpose flour, mix together then add 3 oz of water, cover for 48 hours. It should start to bubble and rise. Measure out 3 oz of the starter, discard the rest, add 2 oz. all purpose flour and 1.5 oz water, mix let sit another 2-3 days. After that, every couple days measure out 2 oz. of the starter, add 1.5 oz warm water, dissolve together, add 3 oz all purpose flour (use King Arthur flour or another high quality flour), form into a ball, and cover. It should quadruple in volume in about 8 hours once the sourdough is completely mature, but this will take 2-3 months of steady feeding. After about three weeks the remains after you measure out the 2 oz for the starter, you can use the remainder as starter for a preferment by adding just a bit of yeast. Literally, I only added an eighth teaspoon of yeast to the preferment and an eighth to the flour in the morning..
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From: (Anonymous)
2010-04-04 01:43 am (UTC)
ルイスがCasablancaでドレス、買ってくれる。
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[User Picture]From: batshua
2010-04-05 04:45 am (UTC)
You should mail me a loaf. After Passover. Because clearly, you have too much bread and I'd be happy to save you from this problem.
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[User Picture]From: zoethe
2010-04-05 05:21 am (UTC)
I could write your address on the side, like a coconut. ;-)
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[User Picture]From: batshua
2010-04-05 05:34 am (UTC)
What kind of food coloring would you use? And if you mailed it like that, I fear it wouldn't arrive. Probably postal workers would just EAT it.
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[User Picture]From: zoethe
2010-04-05 12:18 pm (UTC)
Definitely a hazard. But I'm amused by the concept - execution is just a detail!
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[User Picture]From: progeer
2010-04-06 01:34 pm (UTC)
Great job!

Btw I <3 the smoothie regime. It is so yummy and effective. I just need to make a point of buying more fruit >_>....
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[User Picture]From: zoethe
2010-04-06 03:56 pm (UTC)
Cool that you are doing the smoothie thing! I've lost a few pounds, but more importantly my allergies seem to be improving!

And yes, we are continually in "buy fruit" mode. With two of us drinking them, we go through TONS of it.
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