Saturday, July 19, 2008

Nearly a month since my last post! Whoa!

I have just mixed a sponge which will hopefully turn into something tasty in a day or so. It is: 2 cups barley flour, 1 cup water, 1 tablespoon malt syrup, 1 cup sourdough starter.
When I wake up I'll add some more flour/water and update.


10:30 PM - 11:30 AM => that sponge sat for thirteen hours. I added two cups whole wheat flour, one half cup water, and around a half a cup of white flour. That was kneaded, and has now been sitting for just over an hour and a half. I'm going to punch it down, make it into loaves, let it rise again, then bake. Updates when delicious.

Tuesday, July 1, 2008


I started a sponge for a loaf of what was going to be an all rye-flour loaf with cilantro and parsley from my garden. While I was away at work, I realized that it was, in fact, Canada day tomorrow (today). So, here's what's rising on my counter right now:

3PM, day before: proof 1/4 teaspoon yeast in 1/4 cup warm water, combine with 2 cups rye flour, 1 teaspoon salt, and 3/4 cups yogurt. Cover and let sit in a medium warm/cool place for 12-18 hours (18 hours means I'd wake at 9:00 AM the next morning and start baking).

Midnight, day before/of: get home from work and see that your cute little sponge hasn't really sponged too much. Proof another quarter teaspoon of your other yeast with a teaspoon of maple syrup and a quarter cup of water. Mix that in.

Noon, day of: proof two teaspoons of yeast in a half cup warm water, separately mix together a half cup warm water and three-quarter cups of maple syrup. Add the maple water to the sponge, squish it up and mix well, then add the yeasty water. Mix well, then add to five and a half cups rye flour (I used four and added about one and a half while kneading) and knead well. Don't be afraid to flour while kneading, you will probably need it.

Rise twice and bake.