What a beautiful week it has been! I feel like summer arrived over night and my body and my baking schedule have not quite caught up with the rise in temperature yet. The way the weather influences my bake days is something I love about baking sourdough bread and using the natural fermentation process as my only leavening agent; it keeps things exciting and constantly changing, keeping me on my toes and engaged. A bake is never exactly the same as the day before. To achieve a consistent outcome, the timing of it all has to constantly be adjusted according to the outside temperature, the temperature of the flour, the water and the activity level of my levain. It feels a bit like a dance, I have to react to what the dough tells me and hopefully I either have the fridge space to slow things down until the oven is free for more loaves or I have planned accordingly to have everything rise in sync with the oven. When everything is in place it is a beautiful experience and pulling out the loaves from the oven is one of the most satisfying things I know.
I had some people at the Farmers Market ask me why my bread is not “sour” which is a very valid question and I thought you might find the answer interesting as well. It’s a personal preference! I love the mild lactic acid, like yogurt has instead of the more tangy acetic acid. In my sourdough culture I am able to change the atmosphere to favor either one of these bacteria allowing me to achieve the flavor I love. The tangy sourdough breads you get at the supermarket often have sourdough flavor in them, since large scale bakeries don’t take the time to allow the flavors to develop naturally.
This week’s Share
Whole Grain Spelt Bread
Ingredients: fresh milled Montana grown org. spelt flour, Montana grown org. wheat flour, water, sourdough culture, sea salt.
Quinoa-Wheat Sandwich Loaf
Ingredients: Montana org. wheat flour, org. quinoa, water, sourdough culture, sea salt.
Baker’s Choice: Country Sourdough
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.