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.

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