Rye Bread: Do-Over

February 3, 2011 § Leave a comment

Thursday, 6:01 a.m. No signs of life in Baby Dough. Sad. So sad.

What did I do? Where did I go wrong? Tuesday morning Baby was full of life! Thick and gooey! Bubbly and giggly! Now … now it’s just some mass of water-soaked flour in a 1-quart container.

But, there’s no odor of death in there. It doesn’t smell toxic. Baby didn’t turn bad on me. There might not be a breathing and burping going on, but I don’t think there’s any rank, poisonous build-up taking place either.

So, I’m keeping Baby and attempting to do a Frankenstein-like operation here. I’m adding more grapes. Yeast – Baby has no more yeast (a good thing for a real child, but as a dough baby, it’s the stuff of life). Thinking back to Tuesday, Baby started going downhill once I removed the grapes. So, I’m adding them back in. Fingers crossed.

I saw a good idea from a YouTube video yesterday. Henrietta Homemaker put her grapes in cheesecloth for easy removal of the grapes. Brilliant idea. In those little grapes went, cheesecloth and all. It’s like Baby Dough has a diaper now.

So, Baby Dough is back in the microwave, tucked in there with some warm water. I’ll check on him tonight. Perk up, Baby.

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Rye Bread: Day 3

February 2, 2011 § Leave a comment

Wednesday 7:37 a.m. Checked on Baby Dough. He’s supposed to be bubbly and active 12-24 hours after the last addition of flour, according to Amy’s Bread recipe. But he’s not so active. In fact, a layer of liquid has formed on top and he’s not gooey anymore. He’s runny. Hmm… Not quite sure what to do. Except put on my boots and shovel.

Wednesday 8:45 a.m. I gave him a good stir with a wooden spoon to see if I could incorporate that liquid. Big bubbles popped up right away then settled down a bit. It smells sourish – I guess that’s a good sign? I put him back in the microwave with some hot water. I’ll check back in around noonish.

Wednesday, 12:32 p.m. Baby Dough began to separate again with a layer of liquid on top. No bubbling means no yeasty activity. Hmmm… so I decided to take a leap of faith here and I went ahead and fed Baby Dough with 113 grams of 80F water and 72 grams of flour. I took Baby Dough’s temp around 11:30 and it was 77F, so that’s good. I don’t think he”s not warm enough. I just think he’s hungry. Or … maybe there’s no yeasty goodness left alive in there? Could that be? Let’s see what happens by evening.

Baby Dough at 68 hours

Baby Dough at 68 hours

Wednesday, 5:58 p.m. I did a little YouTubing. This liquidy layer is normal. I think. It was on YouTube, so it must be right, right? And Baby Dough is supposed to be a bit runny. I think. My thought is I don’t have a whole heckuva lot of yeasties in there so it’s not bubbling tons. But it is bubbling.

So, reading over the recipe just now, I see I was supposed to have discarded half of Baby Dough and add the 113 grams water and 72 grams flour. Hmmm… I think tomorrow morning I’ll do a do-over on this step and do it right this time.

Gave Baby Dough a good stirring. Tucked him back in the microwave with some nice warm water. Sleep tight, Baby. Bubble away.

Tiny bubbles

After a good stirring, Baby Dough's blowing some tiny bubbles.

Rye Bread: Day 2

February 1, 2011 § 5 Comments

My friend Amanda’s comment on my Rye Bread: Day 1 post was this: “Amazing how you make this sound time consuming and gross… yet totally tasty and motivating!”

Little does she know what this mass of flour, water and punctured grapes has turned in to …

Here’s a brief journal of my sourdough starter experience. Consider it a journal of Baby’s First Days. And oh boy, if real babies are as slimy as this, I’m so glad I don’t have one.

(I skipped the first few hours. Perhaps I had a bout of postpartum depression.)

**

Monday. 11:21 a.m. Sourdough starter roughly 19.5 hours old. Microwave trick and dissipating boiled water have warmed the starter to 74F. The best I’m gonna get at this point.

Monday, 5:12 p.m. 25-ish hours old. Sourdough starter has turned into bubbly goodness! It smells like … grapes. Really. Yeasty. Grapes. Alas, work prevents me from tackling Step 2 at the moment.

Monday, 6:49 p.m. Still bubbly goodness, with a pleasant grapey-yeasty aroma. Added 113 grams room temperature water and 72 grams unbleached all-purpose flour. Stirred. Put back in microwave. Crossed fingers. Needs to bubbey away for another 12 to 24 hours.

Baby Dough at 26 hours

Baby Dough at 26 hours

Tuesday, 6:02 a.m. Baby Dough’s big! Must have almost doubled in size overnight. Lots of big bubbles. Hmm… should I move on to the next step?

 

Baby Dough at about 38 hours

Baby Dough at about 38 hours. Such a big boy!

Tuesday, 8:27 a.m.: I decided to move on to Step 3 after only 14+ hours. It calls for scooping out the grape remnants and a bit of the starter. It’s snot. It looks like snot. It pulls like snot. It’s baby snot. Of course the grapes all settled on the bottom and I had to scrounge around with an iced tea spoon and pull them up through miles of gooey snot. Good thing was there was a layer of liquid on the bottom through which I could see all the grapes. Finding them all wasn’t so hard through the gooey yeasty snot.

Baby Dough at 40 hours

Baby Dough at about 40 hours

Answer me this: Why would anyone EVER think this would be something yummy to add pulverized wheat to and then put in a container to cook over hot coals? That leap of faith from snot to baked goods—if you think about it, that crazy idea created civilization. Goo. Flour. Water. Heat. The wheel. The combustible engine. The Internet.

Added 36 grams flour. Mixed thoroughly. Put back in the microwave. Waiting another 12-24 hours.

Tuesday, 4:24. Baby Dough is 48 hours old – yay! Threw a little party, invite other doughs from the neighborhood. They are so adorable at that age …

Baby Dough’s looking a tad under the weather, a little runny. I snuggled him in the microwave with another cup of boiling water and will check back in later. For now, I’ll let him rest. Perhaps the party was too much.

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