This is based strongly on the Extra-Tangy Sourdough Bread from King Arthur Flour, but I wanted to include some whole wheat and I needed to enlarge the recipe to make loaves big enough for sandwiches.
morning: Take starter out of fridge
noonish: Use 8.5 oz of the starter to make pizza crust, feed starter
afternoon: start this bread
In a large bowl with a lid, mix:
8.5 oz starter
2 c whole wheat flour
2 c all purpose flour
2 c water
Put lid on. Let sit out for about 4 hours.
Stick in fridge overnight.
morning: take it out of the fridge, let sit about 2 hours so it's not so incredibly cold.
2 3/4 tsp salt
1 Tblsp sugar
all purpose flour as needed - (I'm trying to get a measurement on this instead of just throwing in handfuls til I can knead it. I added 1 1/2 c last week, and that was too much. Which seems really weird looking at the original recipe..)
Knead about 6 minutes.
Let rise about 5 hours.
Shape into 2 loaves.
Let rise 2-3 more hours.
Slash tops deeply.
Bake at 425 degrees (I actually preheat for this one because it relies so much on oven spring) for 30 minutes.
Monday, February 8, 2010
I totally made red velvet cupcakes and piped hammer and sickle designs (after dying the cream cheese frosting yellow) on them.
For those who don't know: Red Dawn is a movie about a bunch of high schoolers in Colorado who form a group of partisans when the Soviets invade. Also, N is pretty active in a survivalist group here. There were members of that group that had not yet seen Red Dawn.
So we fixed that. If nothing else, we had to do it before they release the remake! (I hadn't seen it either. But then, I don't claim that I am prepared to go live in the mountains for a few months if I had to. I just bake the cupcakes.)
Then we watched Zombieland. Everyone was happy and it was a very late night.