today’s sourdough and the creamy wild rice soup

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Here is my baby today πŸ™‚

This loaf is similar to others in making, only with an additional 2 tbs water to make it slightly sticky. During stretching and folding, the dough formed well and the stickiness hasΒ almost disappeared.Β IΒ also did not add sugar to dough for the first time.

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proofing πŸ™‚
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after the proofing step
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this scoring worked well πŸ™‚
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and the end product πŸ™‚ what a beauty! I am very pleased with the oven spring.

 

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And, finally I am consuming the wild rice that I have had for some years!!!

I totally improvised this soup:

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  • Add in a pot 1 cup wild rice, 1 cup red lentil, 1 small potato, 100 grms of butter, and 3 cups water
  • Boil and then simmer for 1 hour, or until rice softens

This is a very creamy and hearty soup because of the lentil and potato, and has a mixture of both soft and somewhat crunchy texture (the wild rice has a tough outer membrane)

Bon appetite! πŸ™‚

 

 

 

what is a Sunday without a sourdough bread?

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does it not look awesome πŸ™‚ I LOVE oven-spring πŸ™‚ since I started using a roaster to bake my loafs in, the majority of the time I was able to observe a significant level of rising. I get excited each time I see it πŸ™‚

I tried one sourdough recipe with semolina flour this time. I was worried because it did not rise as much, but the oven spring was there as well as the air bubbles in the loaf πŸ™‚

It contained 1 cup of levain prepared from my Monster sourdough starter, 1 cup of semolina flour, 1.5 cup of bread flour, and 1 cup of water and salt as desired. Minimal kneading at first;Β 6 stretch and fold every 30 min or so; and resting at the fridge overnight. The next day, I left it at room temperature for 2 hours; shaped, and proofed for 1 hour 15 min; baked at a preheated oven (at 400F) in a roaster (25 min closed lid and 25 min open lid).

Taste is somehow unusual, but the crust was rich and crumb was soft and quite palatable.

As usual, immediately enjoyed with the butter πŸ™‚

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