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Apr. 11th, 2020 06:41 pmSuper tired right now, but need to stay up at least another half hour.
Picked up a sourdough starter from a friend today. We'll see if I can manage to a) keep it alive and b) have the patience to actually make sour dough bread. I don't have a dutch oven, which seems to be an important part of being able to successfully bake the bread... however, I have a large covered roaster, which may work to trap enough steam to help properly cook the loaf. Need to put the dough into a loaf-pan before I got to bed for the final rise, but need to wait, because I currently have bara brith in the oven.
Bara brith, for those that don't know, is a Welsh food. It actually translates into "speckled bread" and is a basic yeast loaf with spices and dried fruits/candied peel. I tend to make it with equal parts candied peel, fruit glace, and raisins. You soak the peel/dried fruit in strong tea and use both those and the tea as the liquid for the bread. It's yummy. It's now finished and cooling on the counter, and my sour-dough loaf is in the pan for its final rise. We'll have to see how it goes. It's a pretty wet dough... it adhered pretty solidly to the floured tea-towel I put in the proofing bowl, so I may just need to oil it, instead. I'll need to remember that next time and maybe add a little more flour to firm up the loaf.
Made it to 3 weeks with my 100-a-day. I'm now at 100 push ups, 100 sit ups, and 150 squats. I had to adapt my push-ups, as the pressure through my wrist may have actually pushed one of the bones in my wrist out of joint. Once I get to thirty days, I think I'm going to institute one day-of-rest a week, because I think this much for this long is exhausting my body. 10 more days. :-)
Picked up a sourdough starter from a friend today. We'll see if I can manage to a) keep it alive and b) have the patience to actually make sour dough bread. I don't have a dutch oven, which seems to be an important part of being able to successfully bake the bread... however, I have a large covered roaster, which may work to trap enough steam to help properly cook the loaf. Need to put the dough into a loaf-pan before I got to bed for the final rise, but need to wait, because I currently have bara brith in the oven.
Bara brith, for those that don't know, is a Welsh food. It actually translates into "speckled bread" and is a basic yeast loaf with spices and dried fruits/candied peel. I tend to make it with equal parts candied peel, fruit glace, and raisins. You soak the peel/dried fruit in strong tea and use both those and the tea as the liquid for the bread. It's yummy. It's now finished and cooling on the counter, and my sour-dough loaf is in the pan for its final rise. We'll have to see how it goes. It's a pretty wet dough... it adhered pretty solidly to the floured tea-towel I put in the proofing bowl, so I may just need to oil it, instead. I'll need to remember that next time and maybe add a little more flour to firm up the loaf.
Made it to 3 weeks with my 100-a-day. I'm now at 100 push ups, 100 sit ups, and 150 squats. I had to adapt my push-ups, as the pressure through my wrist may have actually pushed one of the bones in my wrist out of joint. Once I get to thirty days, I think I'm going to institute one day-of-rest a week, because I think this much for this long is exhausting my body. 10 more days. :-)