Archive for the ‘the leaven project’ Category
the starter comes good
roasted tomato pizza so, my recent attempts at bread baking have been fairly unimpressive (in fact, the last loaf was described by my english house guest as ‘nice but could maybe have done with a bit more cooking’. they’re so polite those british). today i realised the starter could be used for more than heavy […]
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bread with soup
at the end of a day of domesticity without an other, and much musing on all of that with a former other. so many words, so much time and space. it’s been a rainy day in sydney, no-one really wanted to leave their house, but eventually i made it out and about with my freshly […]
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fresh baked
my home made rye and caraway sourdough bread, fresh out of the oven on a rainy sunday afternoon.
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the bread rises and bakes
it’s been a few weeks coming, but my leavening project is finally reaching a big milestone – the first loaf of sourdough bread is in the oven baking as i type and it’s looking good.
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back in the game again
it’s sourdough starter. i didn’t make it, but boy am i feeding it.
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day four
this is the rancidy smelling ‘brown water’ state. the flour settles on the bottom and then gets whisked through every morning. photos really can’t capture the smell. this smell is hard to describe. it’s not bad, per se, but it’s not sweet smelling either. it’s a weird smell, hopefully the sourness. to make the sourdough […]
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day three
i took this photo just after i’d whisked it all up, before i added an extra cup of flour and 1.5 cups of water to the mixture. it had foamed up the night before just like the book said, but this morning i was back in it’s usual brown water on top state. something went […]
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day one
it’s been something i’ve wanted to do for years. make sourdough bread, or dumplings, or pizza base, or any other yeasty delight, from scratch, using a sourdough starter i’ve made myself. the time has come and i am taking on the challenge. it’s always been the time thing that’s got to me, having to wait […]
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leaven ‘levn → n. 1. a substance added to dough to make it ferment and rise, especially yeast, or fermenting dough reserved for the purpose. 2. (a) a pervasive transforming influence (cf. Matthew 13:33). (b) [foll. by of] a tinge or admixture of a specified quality. → v.tr. 1. ferment (dough) with leaven. 2. (a) […]
Filed under: bread, endings and beginnings, the leaven project | 1 Comment
