When I read of the Sourdough bread in Bread and Sweetrolls, I was scared to leave the milk out to spoil it. Afraid that the Arizona heat will decompose the milk. I will wait until winter, then I know that it is a natural process.
Yesterday I wanted to make Eastern Mediterranean flat bread from Mediterranean Clay pot cooking. It called for a starter, which means I had to wait till today. Sponge. I read that it is made with equal parts water and bread and some yeast. This recipe calls for 1/2 proportion of water to bread. Wonder how it will figure in the bread making.
When I took the sponge out to mix, I was tickled at the consistency of the sponge.
This recipe calls for a 500F. Now I have never gone that high before.
With so much wait time in between of 2 hours while the yeast is let to do its charm, what do boulangers do? I was reading 'Writing creative nonfiction' edited by Carolyn Forche and Philip Gerard.
Back to the oven, I reduced some times by few minutes. It being the fag end of the day, beyod my sleeping time, I had to get things rolling. The actual baking got done quickly. Today the special skills I required of my sous chef were waving the smoke away from the detector. It was the faintest beginning. All is well in the end. 4 tsps of salt is too much for my taste.
I am happy with the bread. The smells were really bready, only at 11pm in the night is not the right time for anyone trying to sleep. I like the softness of the bread. I could have made it more flatter.
This morning it smells more like a fry bread.
Robert Frost wrote a poem on Cliff Dwellers. He surprises me. He wrote one on Canis Major too.
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