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Thursday, June 9, 2011

Sourdough Week

This week I've been focusing on sourdough courses in my "summer school".  I started the week by making the sponge for bread, but it failed-the sponge that is.  That left me with a lot of starter to be used up so I made crepes Tuesday night.  Had no idea they were so easy to make!  I then made crackers, a new sponge for bread, English muffins and more crackers.  The 2nd sponge still wasn't quite right, but it was bubbly and domed, so I used it.  Made 4 loaves, actually.  20 minutes worth of kneading.  Know what that does to a person not used to using those muscles?  And the crackers-plenty of rolling that dough, have to get it very thin.  So I don't need PE with Goober Gus this week, but will go outside and play with him anyway.

The English muffins were great toasted with homemade apricot jam and strawberry jam.  The crackers are a hit with the boys, that's why I made another batch, and the crepes we good too.  The bread-good flavor, nice texture inside, but they just didn't rise much.  I think that's because the sponge didn't get gloppy, but that's just a guess on my part.

Freshly baked English muffins.

Herbed crackers.

This post is part of Real Food Wednesday hosted by Kelly the Kitchen Kop.

2 comments:

teekaroo said...

I tried to make crackers once. Yours look much better than mine.

Kelly said...

You have to roll them really thin-almost like paper. It helps if you have a baking pan with no lip so you can roll the dough right on it, cut and bake. My first batch was too thick even when I thought they'd fall apart if I went any thinner.

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