Teleidoscope

Tue, May 15, 2007

Bread

Posted at 11:46 pm MDT to Technology

sourdough starter
flour
salt
1 cup of water
olive oil

I bake bread quite frequently. My basic recipe is listed above. The are mostly no measurements because the bread usually decides how much of everything it needs.

It isn't a proper bread recipe by French or Italian standards because of the olive oil, but the oil helps the bread last the week or so it takes me to eat the loaf. One cup of the flour is usually whole-wheat or rye.

This week's loaf is more sour than I usually prefer: the starter was riper than usual and I may have used more of it. It also took up more flour than usual which threw off the balance of the other ingredients a little.

The texture is a little off. Probably the sourdough again, though I think this batch of bread also turned out to need more salt than I put in, to balance what the sourness does to the flour chemistry.

I need to look up the conversion for regular salt to kosher salt (you need more kosher salt if you are measuring by volume). And I need to figure out a way to add salt along with the later bits of flour when the loaf decides it wants to be big, without ending up with salty spots in the finished loaf.

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