Culinary news
Dec. 3rd, 2022 12:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
msconductWhen I decided (long pre-pandemic) I wanted to make sourdough, it wasn't exactly an overnight process. There's a lot of advice out there on exactly how to go about it. A lot. For a long time, it just seemed easier to keep spooning in the commercial yeast and stay well clear.
Eventually, however, I managed to hack my way through the thicket of info and decided to follow just one person's advice. And that person was Ed Wood. Not the director (unless he has a side hustle), just a guy who with his late wife spent decades tracking down different sourdough cultures from all around the world and perfecting baking with them. One guy. One recipe book. Two cultures I bought from Ed, one from Bahrain that was particularly sour, and one from South Africa which was fantastic at leavening wholegrains.
It turned out to be a good plan, as Ed Wood knows what he's doing bread-wise. Following his instructions, I've made terrific sourdough from loaf one and I've never had a failure. I particularly like his method: unlike modern sourbros who bang on endlessly about percent hydration, Ed encourages you to adjust things as you go along depending on the feel of the dough. That kind of vagueness was one of the reasons I was intimidated about starting in the first place, but having come out the other side, I think it's the way to go. After all, people have been doing this for five thousand years without benefit of calculator. And as a result of understanding what the dough should feel like and what the ingredient proportions are, I can pretty much throw together any sourdough now without a recipe and expect it to come out well. I take no credit for this whatsoever. It's all Ed and those heroic hardworking yeasts.
Despite doing this for years now, though, I'm no Ed and I still have plenty to learn. And one of those things turns out to be that I should read Ed's recipes more carefully. I accidentally discovered recently that all along I've been ignoring Ed's advice that the last hour of proving the bread should be done at a high temperature (about 30 degrees C/86F). Well, cover me in flour and butter and bake me for thirty minutes. Who knew? Perhaps a better question might be how I could have missed this when it's in every single one of Ed's recipes. Sigh.
So I gave it a shot, and this was the result. This is an entirely wholegrain loaf with a decent percentage of rye in it, making it difficult to get a good rise. When I used to make this type of bread with commercial yeast, although it was tasty I could have used it to pave the driveway. With sourdough, the rise was much better. But adding the extra heat to the proving step was a revelation. Look at the puff on this thing!
So yeah, Ed's the man. If you want to launch into sourdough yourself, I recommend his book, Classic Sourdoughs by Ed Wood and Jean Wood. But read the whole recipe. Turns out it's better than way.
In other news, I planted plain mint, but this year it appears to have hybridised. Now I have catmint.
Eventually, however, I managed to hack my way through the thicket of info and decided to follow just one person's advice. And that person was Ed Wood. Not the director (unless he has a side hustle), just a guy who with his late wife spent decades tracking down different sourdough cultures from all around the world and perfecting baking with them. One guy. One recipe book. Two cultures I bought from Ed, one from Bahrain that was particularly sour, and one from South Africa which was fantastic at leavening wholegrains.
It turned out to be a good plan, as Ed Wood knows what he's doing bread-wise. Following his instructions, I've made terrific sourdough from loaf one and I've never had a failure. I particularly like his method: unlike modern sourbros who bang on endlessly about percent hydration, Ed encourages you to adjust things as you go along depending on the feel of the dough. That kind of vagueness was one of the reasons I was intimidated about starting in the first place, but having come out the other side, I think it's the way to go. After all, people have been doing this for five thousand years without benefit of calculator. And as a result of understanding what the dough should feel like and what the ingredient proportions are, I can pretty much throw together any sourdough now without a recipe and expect it to come out well. I take no credit for this whatsoever. It's all Ed and those heroic hardworking yeasts.
Despite doing this for years now, though, I'm no Ed and I still have plenty to learn. And one of those things turns out to be that I should read Ed's recipes more carefully. I accidentally discovered recently that all along I've been ignoring Ed's advice that the last hour of proving the bread should be done at a high temperature (about 30 degrees C/86F). Well, cover me in flour and butter and bake me for thirty minutes. Who knew? Perhaps a better question might be how I could have missed this when it's in every single one of Ed's recipes. Sigh.
So I gave it a shot, and this was the result. This is an entirely wholegrain loaf with a decent percentage of rye in it, making it difficult to get a good rise. When I used to make this type of bread with commercial yeast, although it was tasty I could have used it to pave the driveway. With sourdough, the rise was much better. But adding the extra heat to the proving step was a revelation. Look at the puff on this thing!
So yeah, Ed's the man. If you want to launch into sourdough yourself, I recommend his book, Classic Sourdoughs by Ed Wood and Jean Wood. But read the whole recipe. Turns out it's better than way.
In other news, I planted plain mint, but this year it appears to have hybridised. Now I have catmint.
no subject
Date: 2022-12-06 05:54 am (UTC)Oh wow! I just went back and saw that! I didn't even pay attention, as I figured it was just a picture, but it's not! Hugs. I didn't know this could be done on Dreamwidth!