Talk to me about sourdough - The Fermentation Club!

[Mountain Goat]

I was thinking about it while I was yoga-ing and being told to empty my mind, and I'm sure I've read that the only reason for the discard is because otherwise it will just grow exponentially. I don't think there is any issue with keeping the spent flour in there.

[Disco]

This is it currently. It’s quite cold so I’ve just put the heating on for it

[Mountain Goat]

It looks lovely and also lively like its appreciating your kindness.

[Disco]

Oh good! Do you think I could make something with the discard then?

[Mountain Goat]

Try the crackers! They'll work fine before it's mature, but when it is mature there's more depth of flavour. Also they are so simple and hands off that it doesn't really matter if they don't work, you've lost a glug of olive oil and some baking parchment.

Actually I'll do some in a bit, Friday night is surely a night made for snacking. I've done rosemary/salt each time so far because I had a glut of rosemary but when that's gone I'm going to try something else, maybe parmesan.

[Disco]

I will! I've got a huge rosemary bush and I really love rosemary crackers.

I've got an 80 mile round trip to embark on shortly so won't make them tonight but tomorrow I'll be on it.

[Disco]

I've got rosemary crackers in the oven I'm not sure how they'll turn out as spreading the batter evenly wasn't that easy.

[Mountain Goat]

Ooh! They're quite forgiving, I usually end up with some delicate and some thicker and both are nice.

I use a silicone scraper thing, it doesn't stick to it and is also good for handling the wet bread dough.

[Disco]

That's good to know. The kitchen smells nice already and they've only been in the oven for ten minutes.

I've just found a silicone scraper so will use that next time. I used a silicone spatula so there wasn't too much stickiness really.

[Disco]

I've just scored them - halfway through cooking time - and they're looking and smelling really good! This is so exciting!

[Mountain Goat]

Excellent! They're so nice and it's like getting something for nothing.

[Disco]

The smell is amazing. That alone has improved my life by 38%.

[Disco]

These are delicious! Thanks Goat.

[Mountain Goat]

Oh good! I'm happy you like them.

[Mountain Goat]

CRUMPET SKILL UNLOCKED. Instead of faffing with the rings, I just used my smallest pan to make one giant one and it was extraordinarily easy! Maybe it's that the starter is more mature now? I don't know but there were zero problems with this and it popped up brilliantly and was no harder than making a pancake. I had two.

IMG_20200126_103823046.jpg

[Disco]

Delicious!

[purple_dress]

Ooooh!

[Edith Bacon]

[Jet]

Nice! Some great looking bread on this thread.

I had a starter for ages that my brother in law gave me (he also gifted me a proving basket and bread cloche around the same time - previously I just used my le creuset).

I had to remake it at some point but I discovered yesterday it was still languishing in the back of the fridge - I reckon i need to dump it and remake it as it’s really old.

[Mountain Goat]

Do it, Jet!

I've got a loaf bulk proving at the moment, I used whey leftover from making ricotta yesterday in place of water. I know that's a thing, but didn't find much detail on it so I'll be interested to see how it turns out. I'm feeling very wholesome and bucolic.

Though despite having homemade ricotta and cultured sour cream and whey in the fridge, I'm out of milk and had to use Brexit Coffeemate in my coffee.